The curry-coated poultry pieces were sensitive and down-to-the-bone delicious, their jiggly skins adding a greasy, indulgent touch. The deep-fried potatoes kept their shape without disintegrating into mush. Doing double carbohydrate duty, they assisted thicken the curry and soaked up so much gravy that each mouthful exploded with flavour.
Unable to resist, I actually tripled my carb intake with a sly side of prata, which Low prepared to order on his griddle so it arrived awesome, buttery and flaky. Crisp on the outside and fluffy on the inside to mop up a lot more curry – I actually couldn’t find any kind of fault with it, even though it was of the frozen variety.
In between bites associated with prata and slurps of spicy, sauce-slicked noodles, I couldn’t help but believe that I was tasting the essence of Southeast Asia. The poultry curry was Singapore in a spoonful, it was truly a taste of home. My next thought was to create some home therefore my family could enjoy the same experience.
With that, I had fashioned the answer to my initial question. It was not about whose formula was better. 168 Curry Chicken has been different from my mum’s, but no less powerful and delicious. Both could transport me to a place of comfort and ease, where memories of family feasts as well as the cooking of a loved one reside. For Shawn Low, Grandma’s recipe is at the heart associated with 168 Curry Poultry. And as the saying will go: Home is where the very center is.
CDC discount vouchers are accepted from 168 Curry Poultry, located at Blk 51 Old Airport Road, #01-76, Old Airport terminal Road Food Centre, Singapore 390051 . It’s open Tuesdays to Sundays, eleven. 30am – 8pm, closed on Monday. Catch Makan Kakis with Denise Tan every Thursday from 11am on GOLD 905.