Hearty Fixed Price Curry Rice Sets At Antoinette Founder’s New CBD Hawker Stall Supercurry
The stall, which opened on Aug 15, is located at a Telok Ayer coffeeshop which also houses buzzy newcomer Uptown Nasi Lemak (in fact, both stalls are right next to each other). As for the fate of Pang’s Hakka Noodles, chef Pang reveals that he has already found another location in a Bukit Merah coffeeshop near his previous SproutHub spot to reopen his noodle joint.
Fixed price curry rice sets
While you can still order various side dishes to go with your curry rice, Supercurry’s food is offered in fuss-free sets to cater to the time-starved office crowd in the area. You can choose from four sets: Curry Chicken ($7.80), Braised Chicken ($7.80), Fried Chicken ($7.80) and Assam Fish ($8.80). Other than your meat or fish of choice, each plate comes with curry-drenched rice, onion omelette, braised cabbage and chap chye.
No pork, no lard
For those who are looking for Hainanese curry rice staples like five spice pork belly, do note that Supercurry doesn’t cook with any pork or lard as its kopitiam is Muslim-friendly. Chef Pang, who is Hakka, also reckons that his curry rice cannot be considered Hainanese. “I’m not Hainanese, and I won’t be able to understand the intricacies of Hainanese curry rice,” he says.
He doesn’t cook at the stall, and has engaged a “zi char chef for over 30 years” to helm the kitchen instead (chef Pang is cooking at the nearby Sichuan restaurant Basdban instead). Once operations are on track, he plans to introduce “new beef dishes like braised brisket and beef cheek curry.”
‘Hypebeast’ theme
Supercurry’s signboard is bright red and looks familiar. That’s ’cos it is a near-exact replica of New York streetwear brand Supreme’s iconic box logo. “We thought it would be funny to make the local curry hypebeast,” chef Pang says, though we hope the stall doesn’t run into any copyright issues in the future.
Fried Chicken Set, $7.80
The gloriously messy standout set at the stall is surely the Fried Chicken, which is very generously-portioned and comes with strips of shiok deep-fried chicken cutlet. Despite our mid-afternoon visit with not much left, the chook that was fried earlier in the day is still crispy, and crunches lightly when we shovel it into our mouth along with rice and flavourful chap chye. The onion omelette, however, we find too salty. A jammy-yolked fried egg would be nice.
What we can’t get enough of is the deliciously creamy curry and a fragrant braised sauce, liberally poured over the rice till it's soaked. What’s also very good is the complimentary punchy chilli sauce, which you can help yourself to free-flow from a container placed at the front of the stall.
Braised Chicken Set, $7.80
If you don’t fancy fried food, there’s also a Braised Chicken option. While the bird is tender, we find the braised sauce for it too sweet. Chef Pang himself has said that his team is still working on getting the braised dishes right, so we recommend going for the tastier fried chicken here in the meantime.
Fried Chicken Skin, $1.50
The fried chicken skin here is addictive, the large pieces fried to an ultra-crispy finish and dusted with feisty curry powder.
Curry Chicken Wing with Potato, $2.50
The curry for this side dish is slightly different from the creamier version served with rice. This one’s spicier, with good punchiness that perks up the succulent chicken. Even with a whole plate of curry rice and its fixings, it’s easy to find some tummy space for this.
Sambal Sotong & Tempeh, $2.50
Tender squid rings and tempeh chunks, tossed with a very spicy chilli sauce (even da la mala lovers will sweat after eating this). Very moreish as a side.
Assam Batang Fish, $3.50
A slab of batang fish here costs $3.50 (not the heart attack-inducing $5 that we have experienced at some cai png stalls). Perhaps it’s because we dropped by the stall too late in the day — the fish had deteriorated some in its sweeter-than-usual pool of assam gravy. The chicken options are still our pick at Supercurry.
121 Telok Ayer St, S068590. Open daily except Sun, 10.30am-4pm (until 8pm from Sept 1). www.instagram.com/supercurry.sg.
Photos: Kelvin Chia
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