The Curry Wok

Returning to The Curry Wok after 6 years, this time with friends to relive and savour the comforting flavours of Peranakan cuisine together.

The Curry Wok

The Interior has not got much changes and still remains neat and simple with some B&W pictures in frame hanging along both sides of the wall into the eatery.

Interior

When I spotted Buah Long Long on the drinks menu, I ordered it immediately. It's not something you see every day. The drink was unmistakably sour yet perfectly balanced with a touch of sweetness, making it uniquely refreshing and so enjoyable.

Buah Long Long Drink 

The steamed otah was served as a compact block, resting on a base of banana leaf that added a subtle aroma to every bite. Its texture was soft and moist, with a gentle heat that made it enjoyable even for those who prefer milder spice levels.

Steamed Otah - $13

Delectable and comforting, it paired perfectly with the plain plates of rice we had, turning a simple meal into something even more satisfying.

Otah Cross Section

The homemade Ngo Hiang was packed generously, each roll filled to the brim and wrapped in a thin, crispy layer of beancurd skin that added a delightful crunch. Every slice was uniformly cut, making it easy to enjoy piece by piece. Simply dip it into the sweet dipping sauce and savour the satisfying blend of textures and flavours in every bite.

Homemade Ngo Hiang - $13

The Braised Pork Knuckle was an absolute showstopper the moment it was placed before us. Its glossy, collagen-rich skin glistened invitingly, while the meat beneath was incredibly tender.

Braised Pork Knuckle - $29

 With just a little effort, it fell cleanly off the bone, revealing rich, savoury flavours that made every bite deeply satisfying.

Meat Tender

The Curry Fish Head was another highlight of the 4-pax meal. The fish head was undeniably fresh, soaking up the rich and fragrant curry that carried just the right depth of flavour. Generous chunks of ladies’ fingers, brinjal, and tomatoes simmered within the gravy, adding both colour and texture to the dish. It was a hearty, comforting classic that tied the meal together beautifully.

Curry Fish Head - $29

The Chap Chye complemented the meal wonderfully. The cabbage, black fungus, carrot, and vermicelli were simmered until soft, soaking up the naturally sweet and comforting broth. It was a simple yet satisfying dish that balanced the richer flavours on the table.

Chap Chye - $13 / $16

We ended the meal on a sweet and refreshing note with the honey jelly lime dessert. Served chilled, it carried a pleasant sourness that balanced beautifully with its subtle sweetness. Light, zesty, and cooling. It was the perfect finish after a hearty spread.

Honey Jelly Lime - $4

We also had Cheng Teng, which came generously filled with longan, gingko nuts, sago, red dates, and white fungus. The sweetness was well-balanced, not overpowering at all, making it a wonderfully comforting dessert to end the meal with.

Cheng Tng - $4

For the hot dessert, we enjoyed Teochew Orh Nee, a classic treat packed with traditional flavours and pure comfort. Rich, smooth, and utterly satisfying, it was a delightful way to round off the meal.

Teochew Ornee - $5

Overall, the meal was a well-rounded feast filled with familiar flavours, generous portions, and comforting dishes that truly hit the spot. From appetisers to desserts, each item brought its own charm to the table, creating a satisfying dining experience from start to finish. It was one of those meals that reminded us why sharing good food with good company is always worth the trip.

The Curry Wok
Location: 5 Coronation Rd #01-04 Coronation Arcade Singapore 269406
Nearest MRT Stations: Botanic Gardens (CC19), Tan Kah Kee (DT8)