Malaysia
Singapore
Thailand
With a 1.5-star rating and 75 Google Reviews (at time of writing), Hainanese Curry Rice in the basement of Lot One, left me a teeny-weeny bit paranoid. “But it’s my regular makan spot when I was in secondary school!” My colleague, Isabelle exclaimed.
Besides rude service which I usually brush aside, netizens complained about ‘sticky’ and tasteless curry and overcooked rice. Making the sign of the cross (wish me luck), I made the journey down Choa Chu Kang and headed to the basement food alley with my dining partners.
Located near the escalator, Hainanese Curry Rice initially looked like a grab-and-go concept to me — until I spotted a cluster of seats behind the front counter. The seating situation was rather cramp, warm and slightly stuffy, purely designed for you to eat and take off, without hanging around for chatter.
What I tried at Hainanese Curry Rice
There were 4 sets on the menu, but unfortunately, the Fried Fish Set (S$5.80) and Sambal Sotong Set (S$6) weren’t available — talk about a buzzkill! When I was asked if I’d like curry to be poured over my Chicken Wing Set (S$4.30), I became confused. “If there’s no curry, why is it called curry rice, then?” For a good whole minute, I was thinking hard about the question’s logic. A chicken wing, cut into 3 sections sat on a bed of curry rice, together with a fried egg and braised cabbage.
As many online comments were stating how bad the rice was, that was the first thing I went straight for. The rice wasn’t mushy and gooey like some of the photos had depicted. Each grain was actually decently cooked and retained some bite.
I agreed with the common online comments: the curry was indeed a little sticky and gooey. Some form of starch or flour had probably been added to achieve this texture. Though I would have preferred if the flavour was a little more punchy, it was still relatively decent with gentle hints of curry. I was just glad I didn’t gag or spit out the curry, which I honestly thought I would.
Curry Cafe: Secluded HDB void deck eatery with over 60 dishes like curry chicken & $1.20 prata
The chicken wing was well executed, possessing a crispy, golden-brown skin that’s crispy and not oily. The flesh was decent and juicy enough for me.
The braised cabbage wasn’t the most tender I’ve ever had, but its texture was acceptable and didn’t require excessive chewing.If it had been cooked just a couple of minutes longer, the texture would have been absolutely perfect!
Next on the agenda was the Pork Chop Set (S$4.80). 5 pieces of breaded pork cutlet were served with curry rice, a sunny-side up and braised cabbage.
The first piece of the pork cutlet was great, with a thin but substantial breading that wasn’t oily. The meat was also tender with just the right bite. However, as you move on to the second bite, a slightly unpleasant, “frozen” taste begins to emerge. Yes, I agree that most deep-fried items that are sold outside probably are frozen products, but the fact that the flavour was a little too strong and obvious was a little off-putting.
The fried egg was also a little too overdone in my books, which failed to embody the customary trickling of the luscious golden liquid one expects from prodding the egg yolk.
Final thoughts
At the end of the day, did we agree with its measly 1.5-star rating? The answer is no. I’ll rate it a 2.5 instead. Though our experience wasn’t exactly anything to write home about, it wasn’t that bad either. The main issue for me was the curry’s texture and taste; significantly improving these two elements would elevate the entire dining experience. The biggest plus point would be its price point — the portions here are definitely value-for-money.
Expected damage: S$4.30 to S$6 per pax
