The fillings in the curry puffs here has to be one of the moistest around. At the wrapping station, you can spot a little pot of curry sauce beside another pot of diced potato cubes - a spoonful of curry is ladled in just before each puff is sealed in order to achieve that viscous interior that bursts in your mouth upon biting.
The wrapping process is methodical: pastry on one hand, then in goes the potatoes, followed by a chunk of chicken meat, and then a final scoop of curry sauce before the pastry is folded into a puff. They are then laid out neatly on a tray that is to be lowered into a deep fryer.
The end-product are puffs that are beautifully flaky and crispy exterior with a viscous filling that bursts inside your mouth, when eaten hot (be careful not to scald your tongue!). The puffs are fried in small batches so that they remain crispy and hot upon purchase. There are 4 flavours to choose from - curry chicken, sardine (another of my favourite here), black pepper chicken and yam paste. All are going at $1.50 each.
The founder of this stall used to be a chef at Pan Pacific's Hai Tien Lo, and has been at Old Airport Road Food Centre since 2003.
One of my top 2 curry puff stalls at the moment.
Wang Wang Crispy Curry Puff 旺旺脆皮咖喱卜专卖店
Old Airport Road Food Centre #01-126
Opening Hours: 10am to 3.30pm
Closed every Monday
Date of Last Visit: 4th May 2022
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