CNA Insider

restaurant

“This Hainanese Curry Rice store was started by my grandfather as well as his brother-in-law. Our curry recipe is 80 years old, so we started since 1946, we have not changed any single thing about our recipe. Our curry actually takes three days to make.”

restaurant

“Next - another institution, nestled in the lush enclave of Dempsey Hill. A household name with a history dating back to the 1950s. They’ve kept the South Indian tradition alive for decades - no plates, just rice served on a fresh banana leaf with a non-stop rotation of curries and sides. But there’s one curry that rules them all. Fish Head Curry.”

restaurant

“I head to the city’s historic Malay Quarter, Kampong Glam. To meet a family that’s been serving up Nasi Padang since the 1950s. With customers facing the delicious dilemma of which curries and dishes to grace your central dome of rice.”

restaurant

“My last curry craving, we head far east to the neighbourhood of Pasir Ris. It’s a stall whose name is always fun to say out loud: Nonya Pok Pok Kay. The Pok Pok Kay is just a clucking of the chicken. Give me your best 'Pok Pok Kay'. Pok Pok Kay! This is Sarah. At 23, she decided to trade the corporate ladder for a life of curry. Authentic Peranakan food in a hawker centre is a rarity.”