Here's tucking into a flaky curry puff with a selection of deliciously satisfying filling.
Without a doubt, curry puffs are an iconic national favourite enjoyed by many Singaporeans.
Not many may be aware of it, but this common snack has its roots in the fusion of Asian and European food cultures, which traces back to the colonial past of old Malaya, back in the 1800s.
From the earliest rendition that's purportedly inspired by the Cornish pie or the Portuguese empanada, to the version Polar Café created in the 1920s, followed by the Malay epok-epok and triangular Indian curry puffs popularised in the 1970s, as well as the other versions of Chinese curry puffs that won the hearts of many till this day — the humble curry puff has come a long way.
And Wang Wang's Teochew mooncake-inspired crispy, layered, flaky version of the curry puff is one such Chinese curry puff that's in a class of its own. Among the four flavours to choose from — black pepper chicken; chicken curry; sardines; and yam — my all-time favourite will always be the black pepper chicken puff.
Black pepper chicken puff: my all-time favourite
It never fails to get messy when I try to tuck into one of these puffs, simply because I'd always want to slurp up all the delish "juices" gluttonously while it's still piping hot, but will usually end up scalding part of my lips or palate. And inevitably, some of the filling would just end up somewhere on my shirt. It's a conundrum, but also a happy problem.
One bite into this black pepper chicken puff and you can expect a piquant waft of crushed black pepper kernels to rush through your nose and hit your olfactory nerve in almost no time. And as you bite into the extremely well-seasoned tender chunks of chicken with caramelised chopped onions, sweetness follows. Some sliced chilli is also added for an extra kick of spiciness, and that is right up my alley.
The crispy, flaky, layered pastry cover that encases the delicious filling is perfectly deep-fried till golden and just adds an amazing buttery crunch to this delectable snack on-the-go!
Above: Black pepper chicken puff
Chicken curry puff: no eggs but comes with chunky chicken
Different from other chicken curry puff you'd find elsewhere, Wang Wang's version comes with no eggs but you'll be well compensated by delicious, tender chunks of chicken.
In case you were wondering, the largest chunk in the filling you see in the photo below is chicken, not a potato cube.
Like the black pepper chicken version, the chicken curry puff's filling is also super moist and perfectly seasoned, without an overkill of curry flavours — only to be made perfect by the crispy, flaky pastry cover. It's the best way to eat curry, if you ask me. And this is easily my second-favourite choice at Wang Wang!
Above: Chicken curry puff
Sardine puff: bite into sardine pâté
If you haven't tasted sardine pâté, here's your chance.
Different from the typical sardine puff, which usually contains chunks of sardines with sauce from the can, Wang Wang's sardine puff comes with a sardine filling so smooth that you'll wonder if you're actually eating sardine pâté.
And it tastes nothing like what you get from the can, as it's obvious that an extra loving touch of additional seasoning has been added to the concoction.
Above: Sardine puff
Not an all-rounder
Wang Wang's yam puff is probably the only proposition that did not resonate with me. The filling is too dry for my liking and not the Teochew yam paste (known as "oh-nee") that some of you may be wondering. If I had a choice, I would gladly go for a Teochew mooncake instead — just that these mooncakes aren't usually available outside the festive season.
By the way, one of the specialties of Wang Wang's boss is actually the Teochew yam paste mooncake, and he used to be a Chinese pastry chef at Pan Pacific Singapore's Hai Tien Lo. In fact, his crispy, layered, flaky curry puffs are an inspiration he took from the Teochew mooncakes he used to make.
And usually, in the month that leads up to the Mid-Autumn Festival every year, Wang Wang will pause selling curry puffs and only focus on making Teochew mooncakes, for which they have an impressive fan base.
Locate it
Address:
Wang Wang Crispy Curry Puff
Old Airport Road Food Centre
51 Old Airport Rd, #01-126, Singapore 390051
Operating Hours:
Tuesday - Sundays 10 a.m. - 5 p.m.
(closed on Mondays)
Call:
9090 7009
(Call to reserve your curry puffs before you head down to collect them)
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