The best curry puffs in Singapore, according to local chef Willin Low

Before the family feud fed national headlines, Tanglin Crispy Curry Puff was widely considered one of the best curry puffs in Singapore at the turn of the millennium. Today, while the second-generation sibling rivalry led to having two opposing stalls within arms reach, curry puff fans are only spoilt for choice. “While there are two stalls, and both are tasty, but if I had to choose, I’d prefer the corner stall,” shares Low. “The puff sports a thinner crust, unlike the doughier version I grew up eating, while the generous filling is always packed to the brim.”

In case you missed it: The best mala xiang guo in Singapore, according to local chefs

Owner Lee Meng Li started selling his famous flaky puffs in 2007, which garnered him recognition from the Michelin Bib Gourmand as well as a cult following that still exists today. “The crust is extremely flaky rather than doughy. I sometimes consume more sardine puffs than the original curry chicken puff,” says Low. And rightfully so, as they insist on selecting larger sardines to give firmer textures for a better bite. Besides the typical fillings of curry chicken and sardine, Lee also stuffs his puffs with punchy black pepper chicken or the crowd-pleasing velvety orh nee (taro yam paste).

“In the ’90s, there was only one place I knew to get spiral curry puffs from and that was 1A Curry Puff at Eunos Crescent,” shares Low. After returning from living overseas for a period of time, Low found out that a former employee had opened a couple of outlets, selling the signature puffs and using the namesake. Low tried but it didn’t taste the same before so he stopped eating it. Today, the original proprietors take on the moniker of Soon Soon Huat operating out of East Coast Road, and is helmed by third-generation owner Mui Lan.

The signature spiral curry puffs and its three-decade legacy continues to delight with its ultra-flaky crust and snail-like spiral design. Besides the classics such as curry chicken, sardine and otah puffs, the owners are open to seasonal novelties such as the durian puff or the custard puff.

With third-generation owner Jolene Tham at the helm, the 60-year legacy of the famed Rolina Traditional Hainanese Curry Puff name lives on. From operating out of a pushcart by Novena Church to finding permanence in the Tanjong Pagar Plaza Market and Food Centre, this humble curry puff stall is best known for its ultra-crunchy crust. “The filling really packs a punch too,” adds Low. While the Singaporean chef confesses that he hasn’t been back since the takeover last August, he thinks that if the puffs are anything like the ones before—made by second-generation owner Bren Tham—Rolina’s puffs will still be as good.