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I was out and about in the Lavender area the other day when Curry Craft caught my eye. A quick sweep of its menu and the curry noodle lover in me knew I’d have to return soon.
Nestled in the coffeeshop right behind ICA, Curry Craft is a fresh face serving a tantalising variety of yong tau foo platters, curry noodles and even curry hotpots. The draw? Handmade ingredients and MSG-free goodness — as its friendly owner, Mr Paul Lim, enthusiastically shared with me.
This stall marks the Ipoh-hailing towkay‘s first hawker venture, though it’s far from his first foray into F&B. Once an employee of famed fishball manufacturer, DoDo, Paul wields plenty of experience in the yong tau foo department — a speciality he’s now brought over to Curry Craft. Staying true to those roots, he and his team use DoDo fish paste in their ingredients, which they meticulously assemble fresh every day.
Paul also confided that business hasn’t been the most ideal since their 1 Aug opening, although he’s heartened to see that they’ve welcomed returnees — many of them elderly folk who enjoy the simple yet delicious fare. To sweeten the deal, they offer 10% discounts to Pioneer and Merdeka Generation Cardholders.
The main attraction of Curry Craft’s menu would have to be their noodle dishes, topped with a medley of yong tau foo plus your choice of protein. First, choose from 7 options: Signature (S$5.80 Small, S$7.80 Large), Fish (S$7.80), Beef (S$8.80), Mutton (S$8.80), Mussels (S$9.80), Scallops (S$13.80) and Prawn (S$9.80). Then, pick your style: Curry, Clear Soup, Dry or Dry (Spicy).
My first dish of the day was a S$5.80 bowl of their Signature with Yellow Noodles. Each portion also comes with an additional choice of handmade yong tau foo, and I opted for an additional slice of Fried Bean Curd.
I was thoroughly impressed by the curry broth, which was aromatic, flavourful and packed a satisfying spice. And might I reiterate: no MSG! I unapologetically downed spoonfuls without having to reach for water. The yellow noodles were the perfect match for the gravy, each chewy strand cloaked in that fragrant goodness.
The ingredients came in a generous portions too, my favourites being the soft yet springy handmade fishballs and crispy tau kee sheets stuffed with tasty fish paste. The spongy tau pok also came to be my bestie — a flavour bomb that soaked up the gravy like a charm.
Next up was a bowl of Beef Mee Tai Bak (S$8.80), which I had Dry (Spicy). While the Curry was plenty addictive (and very tempting), I paired it with a bowl of Clear Soup on the side for good measure.
It was no surprise I enjoyed the mee tai bak noodles. The stubby tendrils held a nice bite, made even better by the sweet-savoury sauce mixture. The magic? Paul adds a dash of shallot oil to a base of curry paste in this one. No wonder.
While I’m guilty of neglecting clear soup, this one sure punched above my expectations. Save for the grassy notes from the taugeh sprinkled within, it had a pleasant natural sweetness that I’d say anyone with a penchant for lighter flavours would enjoy.
Like its Curry counterpart, it was stocked with yong tau foo — this round’s choice being a hefty slab of Eggplant crowned with a neat layer of fish paste. The beef shabu slices, though a tad overcooked, also lent a nice meaty chew to the soup.
Finally, I can’t go without giving Curry Craft’s house-made chilli a shoutout. Spicy and sweet, it made the perfect dip for the yong tau foo pieces.
“I want the food I serve to reflect the effort and heart I put into the work,” Paul says, and I sure vouch for it. Take this as your sign to swing by and try their gobsmacking fare for yourself. No regrets, I promise, and I’ll certainly be back for more myself.
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