影片
開飯介紹
As traditional to the heart as possible, Tip Top Puff Factory has fine-tuned their formula for a distinct texture and taste for their very own Curry Puff. Till today, Tip Top had set to pursuit a wide range of local and traditional delights.
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特色
家庭親子
營業時間
星期一至日
06:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
The name actually speak for itself. As everyone know, there are actually another very common curry puff stall out there in the market, having much more outlet then tip tip puff. If you even try this tip top curry puff and compare with the other brand you will know what m i talking about.Firstly, the oil smell and taste. Every business owner including fast food resturants will recycle their oil for flying. I use to work in A&W before and the oil use for frying chicken wing and fries will be recycle and filter for 1 week before we change a new oil.so far I have not tasted Tip top puff with that recycle oil smell and taste, but I did tasted recycle oil before at different outlet for the other brand (OCK) at Woodland civic centre, Yishun north point and IMM. Even since the, I decided to stop patron (OCK).The crust of tip top is crispy while (OCK) have a powdery sensation.The chicken filling inside Tip Top Puff is tender and soft while OCK have a tough chicken meat at times.
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3pieces of puff cost $3 while one piece costs $1.30 so it is cheaper to buy in sets of 3! I got both flavours, the sardine puff and the curry puff. The sardine puff was not salty and had no fishy smell. It was a little spicy but tolerable. The skin was not too thick. The curry puff was a little dry and would taste better if it was more moist. It was decent tasting though. They were freshly fried and served hot so they tasted better.
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I was very happy that the famous Ang Mo Kio Tip Top Curry Puff has opened in Jurong East MRT.Now, there was a promotion of three pieces for $3. I had bought the Curry Chicken Curry Puff and Sardines Puff. The Curry Puffs that I bought were freshly deep fried, they were hot and puffy.The Curry Chicken curry puff had a thin, crispy and fluffy skin. Inside the fillings were a uqarter of egg, curry potato and curry chicken breast meat. The curry paste had a Indian type of curry aroma and spicy in taste.The Sardines Puff also had a thin, crispy and fluffy skin, but their skin was more fluffy than the Curry Chicken one. Inside the fillings were sambal sadines with onions. The sadines was very spicy, much more spicy than the chicken curry paste.Overall, I still prefered their Sardines Puff than the Chicken Curry Puff. For CHicken Curry Puff, I still prefer Old Chang Kee ones.
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