Loo's Hainanese Curry Rice - Tiong Bahru

Old estate Tiong Bahru has found its new life with cafes and restaurants springing out one after another in recent years. However, these new eating choices are no match for Loo's Hainanese Curry Rice in terms of popularity. Operating in Tiong Bahru since 1946, you can always expect to see people queueing at Loo's, eagerly waiting for their turn to get their hands on the curry rice and the side dishes.

The curry is not that spicy that one would prefer, but it does form a nice combination when soaked into the rice, releasing mild fragrance of curry flavour at each mouthful. The chap chye is cooked until soft with vermicelli. This dish is simple, yet simply good. As in life, it is often best to keep it simple. The pork chop is one of the best selling dish and you can find it at most tables. Using cream crackers, the skin of fried pork chop is crispy. The meat is juicy and sweetened with the accompanying tomato gravy. For me, the best dish is the curry sotongs (squids). The sotongs used are huge, forming the big round rings when cut. The texture is very chewy, indicating the freshness, and blended well with the flavourful curry which is understood to take 3 days for preparation.

Budget : $

Rating : 8.5 / 10