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2011-12-11
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For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2011/12/11/the-curry-wok-bukit-timah/The decor is old-skool homely style with two tables along the corridor. As a neighbourhood eatery, the boss/server knows everyone and is very friendly. She recommended a few dishes to us.Ngo hiang ($5). Wah, really quite solid. Not oily, crispy and you can really taste the home-cook-ness and hand-made-ness of this dish with slightly bigger piece of carrots to give it
The decor is old-skool homely style with two tables along the corridor. As a neighbourhood eatery, the boss/server knows everyone and is very friendly. She recommended a few dishes to us.
Ngo hiang ($5). Wah, really quite solid. Not oily, crispy and you can really taste the home-cook-ness and hand-made-ness of this dish with slightly bigger piece of carrots to give it a sweetness and crunchiness. Very delicious – but can be less expensive?
Fish head Curry ($20) is their specialty. I prefer more sourish assam fish head but the boss/server told us that different people feedback-ed different things, so they adjust the curry to be half-assam, half-curry. The curry was quite robust but not very hot-spicy and the fish was fresh but not extremely fresh. Crowd-pleaser, everyone would love this. We drank up the curry and about 5000 calories.
Normally, obedient Singaporeans would stop at two – but we don't live in the 80s anymore and Mr NGFL said he wanted to try the lor bah ($8) or braised pork and beancurd. This was the only dish we weren’t very satisfied because the pork was cold and wasn’t tender. However, the sauce was very flavorful, and had a kick.Including rice ($2/bowl) and drinks, we spent a total of $44.
Overall, great unpretentious place with friendly service, serving the food at a quick pace. Delicious food that has a home-cooked quality. Definitely an eatery worth returning.
張貼
