Shy curry puff uncle ‘paiseh’ about TikTok fame, needs to ‘drink beer’ before filming videos promoting cafe

Began as a home-based biz

What began as a simple experiment in their four-room HDB flat in Yishun quickly turned into a home-based business, as word spread and online orders came in. In December 2024, they opened a small 10-seater café at Marne Road in Little India, naming it Curry Puff Uncle – originally abbreviated as CPU, a nod to their lockdown days spent working on computers. 

On the menu are puffs in flavours like curried chicken and potato, sardine, and sambal chicken, alongside heartier options such as curry chicken rice sets, ban mian, and Japanese-inspired sandos. Soft drinks and espresso-based coffees are available too.

Started curry puff biz “just for fun”

Before launching Curry Puff Uncle, Kelvin worked in logistics, while Veron manages HR for a manufacturing firm. Neither had any intention of entering the F&B industry full-time. “I just did it for fun,” Kelvin admits candidly. “If it didn't work, then we'd just close lah.”

Initially, they prepped their puffs daily at midnight, churning out about 200 pieces by themselves in their small kitchen, with Kelvin handling deliveries personally.

After two years of running their home-based operation, the couple opened a takeaway shop situated at an HDB block just two bus stops away. Though business was decent, they realised Yishun was “quite ulu” for many customers. In December 2024, they invested a five-figure sum to set up their current, “more central” space in Little India.

The cafe is now mainly run by their second son, Ramos, 26, with help from Kelvin and their youngest child, Raedon, 19 (pictured in middle). The couple have four sons in total.

No-frills cafe near City Square Mall

Tucked beneath The Citron condominium along Marne Road, the cafe is a short walk from City Square Mall. The air-conditioned 10-seater is clean and fuss-free, with basic black tables and chairs lining the narrow unit. A stainless steel counter demarcates the kitchen area, decorated with cheerful, mismatched touches – lucky cat figurines, festive ornaments, and plush curry puff toys.

Dad feels “paiseh” about TikTok ‘fame’

The shop’s TikTok and Reels presence took off thanks to Ramos’ girlfriend, Zhiying, who runs a food account on Xiaohongshu. She helped script and film the early videos – and convinced a shy Kelvin to star in them.

Ramos recalls being caught off guard when the first few videos gained traction. “We had about six customers lining up outside before we even opened,” he says. “I was so shocked I had to call my dad to come over quickly [to help manage the customers].”

The family has since hired a professional team to manage their social media, and Kelvin remains the face of the brand. Even Veron finds her husband’s unexpected TikTok stardom amusing. “Some people think he looks very fierce,” she says, chuckling. “But he’s actually an introvert.”

Second son Ramos helms the shop

Curry Puff Uncle is mainly run by Ramos above, who was unwell and missed the photoshoot during 8days.sg’s visit. He handles all the cooking at the café, including making the puffs, preparing the other menu items, and even barista duties.

Veron still works full-time in HR but often drops by after work to help wrap curry puffs – something the family agrees she does best. Kelvin has shifted to part-time work in logistics and helps out when he can, including managing customer orders, liaising with suppliers, and handling deliveries.

Youngest son Raedon assists at the shop once a week while waiting for his NITEC results. Under Ramos’ guidance, he helps with food prep and frying. “Before this, I never cooked,” says Radeon. “But after my family started the business, I found myself getting interested in it.” He’s considered going to culinary school but is hesitant because of the high fees.

In a separate interview, Ramos, who studied business in ITE, shares that he’s always had a passion for cooking. Before National Service, he worked in several F&B roles, including at a zi char stall and a ramen restaurant. His parents invited him to join the business after NS. “I took some time to think about it,” he says. “But I wanted to help my mum fulfil her dream of opening a café.”

Growing the family business 

Now 26, Ramos runs the Marne Road shop most of the time on his own. Compared to his earlier F&B jobs, he finds the work less physically demanding but more mentally challenging. “Now I have to think about how to grow the business, how to bring in customers,” he explains. “It’s more stressful.”

Japanese-inspired sandos on offer too

To expand the menu and attract more lunchtime customers, especially workers in the area, Ramos introduced new offerings like Japanese-inspired sandos and local dishes such as ban mian and curry rice. The café has also recently started offering catering services.

He reveals that on quieter days, they might only sell 30 puffs, while the number can climb to around 300 when business is brisk. While he’s drawing a steady salary for his work (he declined to share the amount), Ramos admits that he does not feel good “taking too much” at the moment. “I want the cafe to be more profitable first,” he shares. 

Chicken Curry Puff, $1.80 (8 DAYS Pick!)

Though smaller than average, the curry puff feels substantial thanks to its generous filling. The house-made curry is mildly spicy and features tender chunks of chicken thigh, soft potato, and a wedge of hard-boiled egg.

All puffs are deep-fried to order at the cafe. The shortcrust pastry is thin and leans more toward pie crust than the usual buttery curry puff shell. It’s not especially crispy, but pleasantly soft, clean-tasting, and not greasy – possibly a deliberate move to better contain the ample filling.

Compared to the usual deep golden brown puffs, these are a little paler. Veron explains it’s because some customers like to re-fry them at home. While not undercooked, the lighter colour does make them slightly less visually appealing – though tasty all the same. Worth trying for those who prioritise a well-stuffed puff over a super flaky, buttery crust.

Sardine Puff, $1.60 (8 DAYS Pick!)

This stands out for its sauciness – a rich, tangy tomato base complements the chunky, flaky fish. It’s a nice change from the often dry sardine puffs we’ve had.

Potato Puff, $1.50

The curried spuds are fragrant and flavourful, paired with a wedge of egg for that extra bite.

Sambal Chicken Puff, $2.20

If you’re after something a little different, this one’s worth a try. Made with a fragrant, house-made sambal (courtesy of Veron’s friend), it carries a gentle heat with notes of lemongrass, along with chicken thigh, potato, and egg.

Curry Chicken Rice, $6.90 (8 DAYS Pick!)

This rice set features a house-made curry that’s different from the one used in the puffs. Here, the curry is bolder, spicier, and more aromatic. Served with tender chicken thigh, potato chunks, steamed rice, and a sunny side up egg. Simple, hearty, and flavour-packed.

Egg Sando, $4.90

Comforting and creamy, with a well-seasoned egg mayo filling that hits the spot.

Crispy Tori Sando, $5.90

This Japanese-inspired sando stars fried chook dressed with soy mayo and shredded cabbage. While not particularly crispy or juicy, the chicken thigh is tender enough. Our main gripe: the white sandwich bread was a little dry.

The details

Curry Puff Uncle is at #01-02 The Citron, 1 Marne Rd, S208380. Open Mon to Thur 11am-7pm, Fri & Sat 11am-8pm. Closed Sun. Tel: 9126 2712. More info via Instagram, TikTok.

Photos: Kelvin Chia

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