Where: Sembawang Hills Food Centre, 590 Upper Thomson Road, 01-02, open: 7am to 3pm (Tuesday to Sunday), closed on Monday
Info: Call 9842-6019 or 9798-3571
Verdict: Even though the filling does not include chicken, the judges enjoy its spicy notes. Oon says: “The filling has a good chilli flavour that is not masked by anything else.”Wong adds that the potatoes are not overcooked and have a bite to them.
The strategic move to sell curry puffs 12 years ago has paid off for husband-and-wife duo Lim Meng Kuang, 60, and Lee Ley Yong, 59.
Mr Lim, a former kway teow seller looking to sell something different, decided to bank on his wife’s winning recipe.
He says in Mandarin: “She is good at making dim sum items as well as curry puffs for family and friends. Since she’s good at it,whynot?”
The duo start preparing their made-to-order curry puffs from 5am and continue making them throughout the day, depending on demandor pre-orders.
He estimates that they sell about 300 curry puffs a day. The couple also sell Teochew style yam mooncakes and lontong.
On being ranked in the top five, Mr Lim says: “Wow, it makes me very happy that we are ranked together with Old Chang Kee. I do think there are a lot of other good curry puffs out there, made by both the small and big brands.”
Unlike others, however, expansion is not in the cards for them.
Madam Lee says: “It is just nice to have two of us making the curry puffs at our stall. We can cope with the demand. If we expand, we might not be able to handle it and the quality will drop.”
Marketing executive Alice Wong, 30, who goes to the food centre for lunch, says: “I like that the curry puff is quite spicy. I buy it for tea break after having lunch at the food centre. My colleagues like it too, so we’ll buy at least 10.”