Friday, September 18, 2015

Curry Times (Westgate) - Delicious Old Time Favourites

Any mention of Old Chang Kee will inevitably bring to mind their famous curry puffs with succulent curried potatoes, pieces of tender chicken,slices of egg and the curry full of herb and spices. 

The good people behind Old Chang Kee know how Singaporeans love curry, they decided to give us the full works and Curry Times is born.




The restaurant is decorated like an old coffeeshop, complete with wooden chairs and tables. Even the cutleries are put in these ceramic jars that was widely used during the olden days. 


Curry Chicken with Rice is the signature dish of this restaurant. The curry is not as thick because they used yoghurt instead of coconut milk, making it the healthier alternative. It is lighter on the palate and stomach yet managed to retain the rich and robust flavour of curry. The potatoes and chicken pieces have fully absorbed the curry, every bite is lip-snacking tasty. It is a little spicy though, for a less spicy alternative, do try Toast Box's Curry Chicken With Rice. 


Nasi Lemak with Salmon Fish Otah is serves in nolstagic metal plates just like in the olden days. All ingredients are tasty and the salmon fish otah is the star of the dish for a reason. 


There is nothing exceptional about the Fish Maw Soup. It is just a few pieces of dried fish maw and fishballs in a bowl of soup made from ikan bilis (anchovies), but it is exactly its simplicity that makes it so special. 


Bubur Cha Cha is one of the more popular Nyonya desserts that has been a favorite among Singaporeans over the years. The Bubur Cha Cha that I am used to eating in Singapore is a sweet dessert of diced sweet potato and yam in  rich coconut milk. The Bubur Cha Cha served at Curry Times is rather watery and makes me pine for the best one I had at Grandma's


Chendol is a traditional dessert that is popular in Southeast Asia countries such as Singapore, Malaysia, Indonesia, Thailand, Vietnam and Burma. Coconut milk, green jelly noodles, red beans, grass jelly and creamed corn are topped with shaved ice and sweetened with palm sugar syrup. The icy-cold and sweet dessert is perfect for Singapore's hot weather. 



Before you make payment and exit the restaurant, be sure to visit the huge jar at the cashier and get some of the Traditional Sweets that will remind of childhood. 

The good people behind Old Chang Kee has definitely spent a lot a lot of effort to bring us Singapore old time favourite dishes. Come down to Curry Times for a trip down memory lane, accompanied by detectable meals that will remind of the good old days. 

You can find addresses, telephone numbers, emails and opening hours of all 6 outlets here. Oh, Curry Times is also available on Food Panda, so you can enjoy all the mouth-watering dishes in the comfort of your own house by ordering online here

2 comments:

  1. I'd recommend you try the dry curry chicken

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    1. I will try the dry curry chicken on my next visit :)

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