I came across Hong Lim Curry Puff during a post-pickleball dinner hunt at Anchorvale Village Hawker Centre. This relatively new brand packs serious heritage behind its crispy golden shells.
A quick Google search revealed the fascinating backstory. Hong Lim Curry Puff traces its roots to Tanglin Crispy Curry Puff at Hong Lim Market & Food Centre, where two brothers each run their own stall. The younger brother from stall #02-34 founded Hong Lim Curry Puff in 2023, the halal version of Tanglin Crispy Curry Puff.
Where to Find Hong Lim Curry Puff Across Singapore
Despite being the new kid on the block, they have expanded rapidly. You can grab these puffs at 15 locations across Singapore:
- Anchorvale Village Hawker Centre
- The Poiz Centre (Upper Serangoon Road)
- Northpoint City (Yishun)
- Pasir Ris Bus Interchange
- Bedok 538 Market & Food Centre
- 20 Ghim Moh Road Market & Food Centre
- Republic Plaza (Raffles Place)
- Wisteria Mall (Yishun)
- Old Airport Road Food Centre
- 120 Neil Road
- Redhill Food Centre
- Beauty World Food Centre
- Chinatown Point
- JEM Office Tower
- Tengah Bus Interchange
$2 for Generations-Old Recipe
Each puff costs $2, which sits comfortably within Singapore’s curry puff price range. Though a young brand, it stays true to a generations-old family recipe.
These puffs belong to the flaky, crispy category. The crust strikes a middle ground between Old Chang Kee’s thick shells and 1A’s ultra-crispy versions. This creates an interesting textural play – not the flakiest I’ve tried, but substantial enough to hold generous fillings.
The Crust Game
These curry puffs maintain crunchiness even during takeaway. Yes, your fingers get greasy – it’s deep-fried food. But there’s no sickly oil taste or unpleasant smell. The frying technique feels spot-on.
The thin crust-to-thick filling ratio works brilliantly. You get substantial bites without overwhelming pastry.
All 4 Flavours Reviewed
Curry Chicken Potato with Egg
Tender potato chunks mingle with chicken pieces and a wedge of hard-boiled egg. The filling packs fragrant heat – proper kick without overwhelming your palate.
Spicy Otah Paste
The skinniest puff size-wise, but flavour-packed. Think Muar-style otah minus the fish bits. They nail the otah paste consistency – smooth, spicy, deeply satisfying.
Sardine Potato
Moist sardine and potato combination with onion bits. They keep this classic simple but effective. Plenty of flavour depth.
Taro Orh-Nee
Another slim-profile puff, this time housing thick yam paste. This dessert option leans sweet – perhaps overly so. Could benefit from cutting back the sugar. Still, it provides a nice savoury meal conclusion.
Final Verdict
Hong Lim Curry Puff won’t revolutionise your curry puff world, but it delivers solid satisfaction. The curry chicken potato and spicy otah variants shine brightest.
For $2 per puff with generous fillings and decent crust execution, Hong Lim Curry Puff earns its spot in Singapore’s competitive curry puff landscape. Worth trying, especially if you’re near one of their many locations.