6292 3593
Coffeeshop styled setting, Beach Road Scissor-Cut Curry Rice is a household name for economical rice that is usually soaked with messy but tasty curry and sweet sauce mixed. continue reading
Opening Hours
11:00 - 03:30
Mon - Sun
11:00 - 03:30
Payment Methods
Other Info
Cash Only
Open Till Late
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Curry Rice
Review (34)
Level2 2013-11-19
For complete review and pictures, please visit: http://theyummyyak.wordpress.com/2013/11/17/beach-road-scissor-cut-curry-rice-%E7%BE%8E%E8%8A%9D%E5%BE%8B%E5%89%AA%E5%88%80%E5%89%AA%E5%92%96%E5%96%B1%E9%A5%AD/Food doesn't have to look good to taste good. This is particularly true of scissor-cut curry rice, which has to be one of the sloppiest looking dishes ever, but also happens to be one of my favourite foods. This dish has both Hainanese and colonial origins, as most cooks who worked for wealthy British families back in the early 1900s were Hainanese, and put an inventive twist on the pork cutlet by pummeling it flat, snipping it up over rice and coating it with curry.My order the first time round comprised a fried pork cutlet blackened with gravy, a ngoh hiang (five spice pork roll), chup chye (stewed cabbage) and a fried egg. They're cut into bite-sized pieces with a pair of metal scissors, following which gravy from the lor bak (stewed pork) and then curry is ladled over, which renders the individual components of the dish quite unidentifiable.The layering of the lor bak gravy and curry create a hybrid gravy that's... magic. It's only slightly spicy and possesses a starchy texture, which works as its meant to be drizzled over plain rice. It was the gravy which elevated the individual ingredients from okay to amazing. Honestly I found the ngoh hiang soggy and the blackened pork cutlet to be on the wrong side of salty. Also tried a bit of the lor bak and found it too tough. A fried egg isn't too hard to do, but the chup chye was great. Soft, sweet and distinctly shrimpy. Nothing goes better with curry than perfectly stewed chup chye.I returned a couple weeks ago and we ordered dishes to share. The only new dish I had was the chicken chop, which was freaking awesome. The sesame seeds it was coated with made it super fragrant and it was snipped into itty bits which made it so moreish with the curry. I declare my second visit a complete win.In short, stick with the fried egg, chup chye and chicken chop. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2013-11-11
Never judge a book by its cover. As all Singaporeans know, beach road scissor cut scissor is famous for their messily nice curry rice with overwhelming sauce being poured over. Be it having it at the stall itself or tabaoing it back home, their rice is a must for me (comfort food).Had it tabaoed for dinner yesterday, leaves me yearning for more! As im someone that doesnt really like fried chicken wing so i went for their chicken cutlet, deep fried prawn, egg and of cuz their chap chye. Accompanied by the 3 usual sauce, yea only 1 word umami! Egg was normal, chicken cutlet was up to standard and my fav would be the deep fried prawn. Its my first time trying their prawn but i guess i really do like their prawn batter better than any other prawns ive tasted before. Its like the chinese style for prawn tempura, our way of eating it soggy with the curry and all the other sauce on it. Would recommend to do take away as the rice would be submerge with all the goodness of the dish! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-10-31
My colleague drove us to this famous Beach Road Scissor-Cut Curry Rice that he highly raved about! He says this is the authentic Hainan style curry rice Being a Hainanese myself, i'm definitely intrigued to try this out!!!As expected there was a queue but service was fast . We ordered and got our dishes delivered over fast! There was so much food, we had the fried eggs, chicken cutlet, curry chicken and cabbage! My favourite is definitely the curry chicken, it's very tender and soft . The egg was good too, dosed in the sweet black sauce! And of course, the famous curry doused rice! The sticky curry sauce was so good over the rice with the black sauce, i had two plates!!! A must try authentic Hainanese food heaven continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-10-22
You can select the variety of side dishes to have with your the curry rice, my favourite being, 1 serving of Pork Chop and 2 servings of cabbage! The stall holders are very generous with their servings so be careful not to over-order!Although it looks all brown, gooey and sloppily mixed, it is simply one of the most divine meals that I will constantly crave for, that sometimes I go back once a month to satisfy my tastebuds!The best thing? This plate cost me less than $5!If you have been missing out on this plate of goodness, tonight will be a good time to try it out cause this place only close at 3.30am!READ MORE FOOD REVIEWS @ ROUNDTUMTUMS.COM continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-07-24
We ordered the Scissor Cut Curry Rice. The place is old and run-down but with the crowds of regular patrons for years... and they open till late too! I have always past by this place many times but never ever stopped to try it because the storefront of the restaurant wasn't appealing. Well, there's always a first! After ordering and trying, I realized it's not to my preference of taste as it's too soggy and like pasty texture. The vintage crowd would like it, I guess, but I don't. Do be careful of summon officers too! One poor uncle just came by stopped at traffic light, tabao and got snapped by Cisco immediately within a minute! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)