Fang Handmade Curry Puff – OG Favourites & Unconventional Curry Puffs In Ubi!

One of Singapore’s top-tier snacks on the go has to be curry puffs. After all, who doesn’t love a good crispy flaky pastry stuffed with a deliciously savoury filling? Tucked away in a canteen in the industrial ‘hood of Ubi, Fang Handmade Curry Puffs not only sells ol’ fashioned favourites like chicken curry and sardine puffs, but also unconventional variations like salted egg lava which has proven to be a hit among patrons. 

The stall is run by husband-and-wife team Sim Tze Chung and Fang Xiao Lan, and their day begins from as early as 6am where they prepare their dough that’s according to a secret recipe. From there, they can sell up to an astounding number of 500 curry puffs a day. 

While Chicken Curry ($1.50) and Sardine ($1.50) are classics that continually win the hearts of their customers, three other unique flavours keep people coming back for more — they are Mayo Tuna ($1.50), BBQ Chicken ($1.60) and Salted Egg Lava ($1.60). Their pastries come stamped with the name of the filling it holds, so there’s no confusion when it comes to these golden-brown puffs. 

The exterior of the curry puff undoubtedly deserves high praise with its beautifully crispy and flaky pastry yielding a nice buttery flavour that makes for the perfect accompaniment to whatever filling it houses. 

The OG of all curry puffs, Chicken Curry, comes packed with the perennial curry chicken chunks, potatoes and half a boiled egg. The curry roux flavouring the goods was a bit on the sweeter side compared to most standard curry puffs but was still thoroughly addictive. This actually makes it a great starting point for those who can’t handle spice too well. 

I’m not one for Sardine when it comes to these puffs because of the typically strong fishiness, but Fang Handmade Curry Puff’s version was something I’d purchase again. The sweet tomato base held a hint of spice that complemented and mellowed out the slight distinct fishy notes of the sardine. 

Moving on to the first of flavours that set Fang Handmade Curry Puff apart from your average curry puff stall, the Salted Egg Lava was reminiscent of liu sha bao (custard buns). One bite into the crispy pastry and out oozed a bright yellow custard (prepare to get messy!). Like the Chicken Curry, it was sweeter than expected. I would have liked it to have more of that salted egg flavour, but that’s just my preference. 

Another curry puff version of dim sum, the BBQ Chicken was pretty similar to char siew bao. The chicken chunks had a hint of smokiness, and a sweet aftertaste, making it a powerful savoury-sweet combo. 

Finally, the Mayo Tuna comprising canned tuna, onions and mayonnaise. This puff was also another ideal flavourful choice. I especially liked how the taste of the mayo was present without being too overwhelmingly creamy that it outshines the tuna filling, which is the case for lots of dishes that involve tuna mayo. It would be nice if there was just a smidge more of the mayo so it’s not too dry, though. 

Fang Handmade Curry Puff’s pastries certainly leave a lasting impression. Affordable and tasty, their puffs are treats that I will return for!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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