Tan Koon Curry Rice – Rich & Creamy Curry Chicken

Located in Hougang Avenue 4, Tan Koon Curry Rice sells a plethora of dishes to go with your rice. Dishes include the typical Hainanese curry rice favourites, such as pork chop and Hainanese chap chye.

The most important dish for me when having Hainanese curry rice would be the chap chye. The cabbage shouldn’t be too mushy and should be sweet and savoury. The chap chye served here did meet my expectations. Cooked with a medley of cabbage, carrots, black fungus and tang hoon, the vegetables held just enough crunch, and were well seasoned.

I tried the braised fish, which was actually a fried fish doused in a ginger and tau cheo sauce (soybean paste).  The fish was cold and mushy, and the salty sauce was not flavourful even though there were leeks and ginger in it. 

Another must-have dish for Hainanese curry rice would be pork chop. Here, the deep-fried pork chop is cut into large cubes which are then tossed with peas, tomatoes and onions in a ketchup mixture. I did enjoy the sweet and sour sauce, but the pork chop was very tough and stringy.

Thankfully, I enjoyed the curry chicken very much. It was rich, creamy and had a decent amount of coconut milk. The curry wasn’t overly lemak or cloying, which made it great with plain white rice. The chicken wing was tender, and the meat fell off the bone easily.

I spent a total of $13 for 2, which was rather affordable, considering the amount of meat that I ordered (3 meats, 1 vegetable). Tan Koon Curry Rice sees a long queue during dinner time (from 5pm onwards), so be prepared to jostle with many other diners.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.