Wang Wang Crispy Curry Puff: Old Airport Road Food Centre Part 7 of 9

First Post: Nov 12, 2006
Update: Jan 11, 2021
Leslie Tay

With ieatMaMa, iwatch_ueat and superfinefeline

These curry puffs are as beautiful to look at as they are to eat. Don’t you agree?

I don’t know when they actually came up with the crispy layered skin curry puff idea, but A1 curry puff is arguably the most well known. This stall is a stand alone stall and all their curry puffs are still made by hand on site and that is always very reassuring.

I found it interesting that they fry the curry puffs in a large wok and use this flat wire mesh thing to lift up the curry puffs when they are done. You learn something new everyday.

The great thing about this curry puff is that they skin is really crispy and flaky but the inside is still really juicy! The curry puffs come in four flavours, Curry, Sardine, Black Pepper Chicken and Yam. I tried the black pepper chicken one and also found that one pretty good. But if you have to choose only one to eat, go for the original curry puff. 4/5