Popular Home-Based XL Curry Bun Biz Opens Takeaway Shop, Mao Shan Wang Durian Puff On Menu Too - 8 Days Skip to main content

Popular Home-Based XL Curry Bun Biz Opens Takeaway Shop, Mao Shan Wang Durian Puff On Menu Too

The home baker behind Yummy Tummy Bakes also plans to serve duck confit using premium Irish birds from Silver Hill Farm at her Clementi store. Say what?
Popular Home-Based XL Curry Bun Biz Opens Takeaway Shop, Mao Shan Wang Durian Puff On Menu Too

When we spoke to Tok Su Wen last October, her home-based giant curry bun business Yummy Tummy Bakes was flourishing. She churned out some 250 “curry bombs” a week from her four-room HDB flat. The 39-year-old has since outgrown her home kitchen, and opened a takeaway joint at NEWest mall in Clementi earlier this month, investing some $50K into the space.

She differentiated herself from competitors with modern bun flavours like double cheese or HK-style polo crust. On top of the signature Singapore Chinese-style curry chicken adapted from her family’s heritage recipe, she also offers her version of a stew-like Japanese curry.

Su Wen’s curry packs a punch as she comes from a family of hawkers specialising in it — her parents used to run Keat Hong Curry Rice in Choa Chu Kang. Her older brother has since taken over the stall, while another brother manages a branch in Jurong. 

At her Yummy Tummy Bakes store — she not only serves her popular pillowy buns stuffed with curry, but desserts like house-made durian puffs too. Duck confit will also soon be on the menu. As bizarre as that sounds, there’s a reason behind it. 

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