Wang Wang Crispy Curry Puff: Old Airport Road Food Centre Part 7 of 9
With ieatMaMa, iwatch_ueat and superfinefeline
These curry puffs are as beautiful to look at as they are to eat. Don't you agree?
I don't know when they actually came up with the crispy layered skin curry puff idea, but A1 curry puff is arguably the most well known. This stall is a stand alone stall and all their curry puffs are still made by hand on site and that is always very reassuring.
I found it interesting that they fry the curry puffs in a large wok and use this flat wire mesh thing to lift up the curry puffs when they are done. You learn something new everyday.
The great thing about this curry puff is that they skin is really crispy and flaky but the inside is still really juicy! The curry puffs come in four flavours, Curry, Sardine, Black Pepper Chicken and Yam. I tried the black pepper chicken one and also found that one pretty good. But if you have to choose only one to eat, go for the original curry puff. 4/5
Wang Wang Crispy Curry Puff
Old Airport Road Food Centre (Renovated)
#01-126
11am to 11pm daily
Ah Wong 90907009
3 comments:
this stall is good, but i much prefer the another stall tended by this auntie who makes it. it is more of the traditional curry puff kind. the auntie closes the stall around 8pm, think she closes on monday.
I just went down on sunday. The curry puffs indeed taste good, they got 4 flavour to chose from, curry chicken $1, sardine $1, black pepper chicken $1.2 & yam $1. I can say that all are good. Curry puffs are made in the spots so u can always eat it hot. U can also call in advance to order. But the puffs are all very small. No wonder average people can eat up to 4 and still not full, hahaha...
I bought one to try. Nice filling which is moist enough and I could taste pieces of chicken. However, I didn't quite like the flaky skin. Maybe I am more traditional, in that, I prefer the epok-epok or old chang kee kind of skin.
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