J2 Famous Crispy Curry Puff

Owner Lee Meng Li started selling his infamously 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 chef Willin 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).