One of the most popular stops on our Katong food tour has got to be Soon Soon huat. This curry puff shop is a third-generation business. Dennis and Mae are the husband and wife team that run the shop. They have a team of hard working family members and friends on hand to help out in the busy hours.
Mae’s grand mother was the first person in the family to create the famous recipe. It is still a family secret and has people travelling from all 4 corners of Singapore to get their fix.
Curry puffs came to Singapore with the British. When the Indian workers saw the British eating pasties they decided to make their own. Using local spices and herbs it wasn’t long before they’d mastered their own recipes. The curry puff was born. You will find curry puffs all over south east Asia. In Singapore it has become harder to buy them fresh. Soon Soon Huat is one of the only places where not only can you buy them fresh but you can see them being made right there.
How they make the curry puffs.
Each batch is carefully made using wet and dry pastry dough. The wet dough is placed on the dry dough and rolled into a tube. The tube has concentric circles, darker wet dough and lighter dry dough. Mae cuts the tube into smaller pieces and moulds the puff shape in her hand. Then she fills each puff with the filling before deep frying for 7 minutes.
Our favourite flavours are the traditional chicken and potatoe or sardine. We have some braver food tour guests that like to try the durian flavour when it’s in season.
Over time the shop has expanded their menu. They now offer some more Singapore comfort food classics. But it is the curry puffs that keep us and our food tour guests coming back.
If you’d like to try the best curry puffs in Singapore head to Soon Soon Huat. 220 East Coast road. They are now only open for takeaway during the crisis. You can help by taking along your own plastic containers.
If you’d like to learn more about Singapore’s amazing food heroes and try their dishes, book the best food tour in Singapore. www.singabites.com
