Nanyang Curry : Curry Mutton is good

This is one of the new stalls at Yishun Park Hawker Centre and I decided to give it a try. The Curry Mutton ($6.00) stood out amongst the other pictures on their menu board so I ordered it. Plain rice is available at $0.50 and baguette at $0.80.

There was a generous amount of mutton, nicely cooked to the desired tenderness with no gamey flavor. I could also taste a certain similarity between this curry and that of Nana Homemade Curry, it is almost as spicy, thick and rich, too. I do not usually eat mutton but I actually enjoyed it. 

I went back to talk with the Auntie. I asked, "Do you happen to be related to Nana Homemade Curry?" The auntie laughed and said, "Actually, many have asked that question." She added, "No. We are not related to Nana Homemade Curry."

I took away their Curry Chicken ($4.50), Curry Pork Rib ($5.00), and Vegetable Curry ($3.00) to have it for dinner at home. Those were nice but I think Curry Mutton tasted better. 

NANYANG CURRY

51 Yishun Avenue 11 #01-26 Yishun Park Hawker Centre SINGAPORE 768867

Operating Hours: 11.00 am to 9.30 pm (Daily)

Midas Every Touch Is Gold at Yishun Park Hawker Centre

Sax Choa, the owner, named its stall after King Midas in Greek mythology which possessed a special power to turn everything that he touches into gold. He used to be an Operations Director with more than 25 years of experience in the Food & Beverage and hospitality industries. He wanted to recreate and share the curry experience when he started this stall at Jalan Kukoh Food Centre before moving to Yishun Park Hawker Centre. 

I was there on 23 September 2017, the opening day of the food centre. I was told that they ran out of curry. Sax suggested that I should try the Baked Croissant Murtabak Sardine Puff ($3.00) as it just came out of the oven which I agreed. You could also choose to go with Corn Beef as filling for $4.00 in a piece of oven-baked prata that resembled the texture of the croissant. I did not like it as much after I took my first bite, the filling consists of bits of sardine with too many corns and peas. 

I was there again on 26 September 2017 for dinner and this was one of those stalls with no queue at that time. I decided to go with the Set B on the menu, which is Master Touch Chicken Curry ($5.00) to go with a plain prata ($1.00) and a spring onion prata ($1.50). The prata is different, it is not pan-fried but baked in an oven with right temperature controls. This is the healthier version as it is less greasy but crispier and flakier in texture. The plain prata and the spring onion prata actually tasted quite alike. My dining companion commented that he would not pay the extra $0.50 for the spring onion prata and would just go with the plain one. 

The curry is different from the usual Chinese-style curry, it is thicker and rather creamery with a strong hint of spices, it tasted a little closer to the Indian-style curry. Mustard seed, lemongrass, and onions are some of the ingredients added to make it tastes differently. The level of spiciness is well-balanced, it is good even for my dining companion that has little tolerance towards spiciness. It consists of a boneless chicken thigh, potatoes, and a hard-boiled egg. 

I was curious enough to ask Sax on one of his posts on Facebook. I asked why did he choose to add a hard-boiled egg to his curry which he replied, "Egg itself goes well with curry more so when you break it and mix with the curry, the yolk enhances it and is extraordinary flavorsome." I could sense the amount of pride that he has in serving it this way.

If you are wondering what to eat in this recently opened hawker centre, I would suggest giving this stall a try, for something different. 

MIDAS EVERY TOUCH IS GOLD

51 Yishun Avenue 11 #01-31 Yishun Park Hawker Centre SINGAPORE 768867

Operating Hours: 12.00 pm to 8.00 pm (Closed on Mondays & Thursdays)

Ocean Curry Fish Head at Toa Payoh Lorong 4

I have always been a big fan of Curry Fish Head and i have heard so much of this particular one. This has to be one of the most famous Curry Fish Head in Singapore and they have been around since the 80s. They started at a coffee shop at Geylang Lorong 35 then to Toa Payoh Lorong 8 before moving to the current location about 4 years ago. 

I was there on a Saturday at about 5.30 pm, the place was already quite crowded then and it took quite a bit of effort to find a table for 2. 

We ordered quickly the very moment when we found a table and seated down. We were asked whether we want other dishes from the mixed vegetable rice section to go with the Curry Fish Head. A portion of Curry Fish Head is priced at $25 exclude GST. We waited for about 10 minutes for it to be served. The 2 plates of rice steamed came first followed by the Curry Fish Head quickly.

The Fish Head was of an average sized. It tasted very fresh with not a bit of fishy taste detected. The taste of Curry was a bit too sourish with a rather mild level of spiciness based on a Nonya recipe with  a bit of Indian influence. It tasted rather unique and rather different from some of those out there. The Fish Head was cooked in the Curry to absorb the flavor as compared to some of those that steamed the Fish Head first then added in the Curry later.

The Curry Fish Head was served with pieces of brinja, ladyfinger, pineapple and green cut chilli in it. Maybe, it would be a good alternative if fried beancurd skin and cabbage are added too, just like the famous Curry Fish Head in Johor Bahru at Malaysia.

It was an enjoyable dish overall though a little pricey but the freshness of the Curry Fish Head was worth the value. I did not eat enough Fish Head in Singapore to know whether this is indeed the best Curry Fish Head around though some claimed to be so.

OCEAN CURRY FISH HEAD 海洋咖喱鱼头

Block 92 Toa Payoh Lorong 4 #01-264 SINGAPORE 310092

Operating Hours: 11.00 am to 9.00 pm