Wang Wang Crispy Curry Puff – Is This the Freshest and Crispiest Curry Puff Yet?

Just when I thought I’d already tried all the must-try stalls at Old Airport Road, I discover yet another one! I’m not exaggerating when I say this is probably the flakiest curry puff I’ve ever had. The stall is manned only by a husband-and-wife duo, and they churn out batch after batch of these flaky puffs.

They’ve been doing this for 17 whole years. But before this, the uncle actually used to be a chef in one of the big hotels! The skilful and deft way in which they folded the puffs were a testament to their long years of experience. The two of them made filling and folding the puffs look so easy. Having tried making dumplings at home before, I knew that folding such things took some serious skills. If it’s not folded right, the fillings would explode out during the frying process, and result in one big mess. Couple that with the speed at which they were doing it, I was utterly mesmerised!

During the short time that I was chatting with them, they probably finished making two entire trays. Their day usually starts around 7am, where they make everything from the dough, to the filling. These aren’t made in advance, and is made each day, right at the store. On top of that, the puffs are also constantly made and fried in small batches to ensure its freshness.

These flaky babies were so fresh that when I took them out of the paper bag, I almost burned my hand from how hot they were. You could see the beautiful folds and layers in each puff straight away. In fact, it was so flaky and crispy that just picking up the puff caused some layers to fall off.

Unlike some puffs which have more dough than filling, the ones here are generously stuffed. There are four flavours available to choose from — the original Curry Puff ($1.40), Sardine Puff ($1.40), Black Pepper Puff (1.60) and the Yam Paste Puff ($1.40). The curry here is milder, and simpler, with just diced chicken and potatoes. The star of the show is definitely the chicken, which is the most juicy out of all the curry puffs I’ve had. Rather than the dry chicken shreds in many curry puffs, Wang Wang uses actual chunks! The puff that really blew me away though was the Black Pepper puff. Because the puff only contained seasoned chicken, you can really see and taste the difference in quality.

I thought the Yam Paste Puff was a unique one as not many places have this option.  If you still have space at the end of your meal, it’s definitely a good dessert! If I had to choose my favourites, it will definitely be the Black Pepper, followed by the Yam Paste! Do give them a try and let us know what you think.

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

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