OMG, my mouth is watering as I’m typing out this post! See the pic below and you’ll understand why.
The crust of this handmade curry puff is so thin and crispy! It’s light, but isn’t too flaky. Also, it’s not overly greasy, and stays crisp long enough to bring home.
Much care has also gone into making the filling. What I like about the rempah (spice paste) is that it’s moist, fragrant, not too spicy, and doesn’t have an overwhelming taste of curry powder.
In addition, the potato cubes hold their shape, but disintegrate easily in the mouth. Tender chicken cubes (leg meat is used) and a wedge of hard-boiled egg make this a very satisfying filling indeed!
Madam Moh — the creator of these puffs — made her signature puffs into pyramids so as to make them stand out from the competition. Besides the bestselling curry chicken potato, other variations are available, and they come in the conventional half-moon shape.
The curry potato & egg is essentially the same as curry chicken potato, minus the chicken. But it’s slightly smaller, and doesn’t seem to be as amply filled as the pyramid puffs.
The history of Watten Home-Made Curry Puffs goes back more than 20 years ago when they started at Bougainvillea Park in Watten estate (opposite Hwa Chong Junior College).
Since then, they’ve relocated to Teck Chye Terrace, then Balestier Hill Shopping Centre. Their current location is this coffee shop in Toa Payoh Lorong 7 (next to Kim Keat Palm Market & Food Centre).
Too bad this place is out of the way for me, or I’ll definitely be coming here on a more regular basis. The otah puff sounds interesting, will definitely try that at next visit!
Watten Home-Made Curry Puffs
Blk 19 Toa Payoh Lorong 7
Tel: +65 9389 4408 (Madam Moh’s mobile)
Tuesday to Sunday: 10am – 6pm (or till sold out)