Buddy Peter spotted two curry puff stalls at Hong Lim Complex with almost the same name and type of curry puff. Curious, he bought one from stall each for us to try.
The corner stall #02-36 is known as Tanglin Crispy Curry Puff Original.
Two stalls to the right #02-34 is known as Tanglin Crispy Curry Puff (sans the word "Original").
Tanglin Curry Puff was founded by patriarch Ng Yong Cheong in 1952. In Apr 2022, the stall at Hong Lim Complex was split into two stalls by the Ng siblings. You can read the details in this Asiaone report.
Both stalls hand make their curry puffs in full public view.
They are freshly fried and come tongue scathing hot.
Going by external looks, there's not much to tell the two curry puffs apart. Both are beautifully golden brown and the same shape and size. Left is from stall #02-36 and right from #02-34.
This was from stall #02-36. The shell is thin and crisp. It doesn't feel thick and doughy like those from Old Chang Kee.
The curry potato filling is soft and nearly a mash. The spice flavour is mild, milder than Old Chang Kee's curry puff filling.
This was from stall #02-34. I couldn't make out much difference between the shells of the two stalls. Both are thin, layered and crisp. Equally good.
However, at stall #02-34, the soft curry potato filling is not as soft as their sibling stall and I can still see the cube shape of the potato.
Taste wise, the spice flavour is about the same level as Old Chang Kee's version.
Personally, this is my preferred.
Both curry puff stalls have their loyal fans because people have different preferences for texture and taste profile.
Which one is your preferred choice?
Another opinion by Getting Lost
Corner store
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