Curry Times opened in 2013. Decor is quite old school resembling like one is seated in a kopitiam setting.
Sambal petai (S$7.90)
These are bitter beans and best eaten fried with sambal. Not many will take to the bitterness but this I liked. Simply because it is packed with antioxidants.
Seaweed sauce fish fillet (S$8.90)
Batang fish (Spanish mackerel) was used. Garnished with okra and carrots. The sauce is thick and sweet rather than spicy. I find this dish alittle sweet for my palate but for those who do not like spicy, this would be up their alley.
Nasi Lemak with sambal sotong (S$10.90)
New dish just recently on the menu. Fluffy coconut rice. Squids are battered before being smothered with the spicy sambal. Fish cakes were good. My dinner foodies liked the battered squids but as for me, I still prefer without the batter for the sweet flavour of the luscious squid flesh. It is still a good dish.
Dry Laksa Goreng (S$8.50)
Tasted exactly like original laksa with gravy. This is dry version. Still moist. A tad spicy. Quite flavorful. Word of advice, this is best eaten when it is still warm.
Fish Maw Soup (S$11.90)
The broth tasted of pork bones and perhaps ikan bilis brewed together resulting a rich and sweet finish. I personally do not like fish maw so I only went for the meat balls which were juicy. Broth was particularly good.
Rendang Beef (S$11.90)
An addictive spicy heat enveloped the tender beef. Goes very well with rice. This was my favourite of all the dishes I had. Recommended to try.
Curry Prawn Fritters (S$12.90 for 8 pieces)
If you love prawns, especially deep fried, these you have to order. Crispy shell. Prawn inside was sweet and juicy. Curry flavour was not overpowering.
Curry Fish Fillet (S$9.90)
Their take on the ever popular fish head curry but this time fish fillet was used. Coconutty gravy. Garnished with okra, eggplants, tofu and cabbage. Thick and had enough heat to perhaps break a sweat. This was quite good and great accompaniment with rice.
Steamed Tofu ($7.50)
I love tofu especially when steamed. Tofu is naturally a bit bland. Topped with chye poh or preserved radish bits and light soya sauce. A wonderful combi of soft wobbly and crunch from the chye poh. Eating tofu is not boring anymore.
Sambal Ikan Bilis Beehoon (S$2.50)
This is available only during breakfast. Sambal had the right amount of heat. Ikan bilis added the crisp finish and tofu puffs for that added soft texture. Reminded me of fried meesiam. Makes a wonderful breakfast anytime.
Bubur Chacha (S$5)
Flavorful coconutty broth with all my favourite ingredients comprising of yam, sweet potatoes, sago and tapioca. There is always space for old school dessert.
A deconstructed chendol. Robust flavor of coffee beans. Sweetness of red beans, attap chee (palm seeds) and pandan jelly. Unique and quite enjoyable to slurp.
Buah long long, bandung and ice lemon tea. Among the three, buah long long was the weakest. Diluted and bland.
There were some hits and misses. But overall, it is a place to go to for reasonable local eats.
Curry Times has quite a few outlets around Singapore. Please do check their website at www.currytimes.com.sg for more details.
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