Heritage Tanglin Puff Since 1952

One of the best curry puffs I have eaten. It is spicy but so shiok to eat. Flavourful right from the first bite, the crispiness of the skin is just nice for me. Bought the fish otah flavour and the curry chicken flavour. The female staff is very friendly and fast, would buy it again if I happen to be in the area!

One of the better Curry Puffs stalls who has been selling delicious curry puffs since 1952..choice of potato chicken & egg /sardine/fish otah/yam. i only like chicken or sardine,with a crispy ,buttery & a nice thin layer of crust filled with a savoury & spicy curry potato mix, wow...got to try it if you are chinatown point / hong lim area!

Chicken Curry Potato with Egg Puff ($2) stood out with smooth, crispy skin of just‑right thickness, holding tender curry chicken, mushy potatoes, and egg for a spicy, eggy mouthfeel — indulgent yet not greasy. The Rendang Chicken Puff ($2.20) was similar in texture, with tender chicken in rich rendang spices, though the rendang note was faint and tasted close to the curry version, just wetter.

Decided to try this renowned curry puff at Hong Lim Hawker Centre. Apparently, there are two sibling stalls; we opted for the one located at unit #02-34 (centre one). The puff was served real hot and fresh, requiring a brief wait... the skin was crispy and flaky, while the filling was generous, rich, and savoury, but slightly salty. Each puff is priced at $2.00. We intend to try the corner stall during our next visit.

4.2/5⭐ These curry puffs are wonderfully flaky and quite huge, especially compared to others you find. They taste best when they're fresh out of the fryer! While I still think 1A has a slight edge on flavor and texture (though they're a bit small for the price), Tanglin offers really good value for money. I particularly loved their otah puff – definitely my favorite among their offerings. At $2 each, they make a great snack. There's usually not much of a queue because they're super fast, but you'll always see people stopping by. Definitely a must-buy if you're in the Hong Lim area!

For the longest time, I have been telling everyone about how younger brother's ray stall is the superior between the siblings, with better puffs and moist filling. I have many memories of queuing up while i watch Ray and his team hard at work, rolling the dough and making the puffs by hand. I passed by recently and decided to buy a puff. Something was off. It wasnt the delicious, flaky, fragrant puff i recalled from memory. It tasted stale and very off the mill. What happened? Closer inspection revealed the answer. The puff are no longer handmade, the business has expanded and the telling signs are the machine-manufactured and frozen puffs. Very disappointing that the business has decided to commercialize and now sell run of the mill machine made curry puffs. There is a definite dip in quality. Unfortunately can no longer recommend in good faith. I still do wish the team best of luck.

One of the cheapest material cost Chicken meat potato curry puff i ever seen or had. This curry puff has hardly any chicken strands of meat. Most stingy and expensive SG $2.00 curry puff. OLD C.K is although has cut some corners after the covid but its so much better ! I wld nvr return again unless its selling 3 for $2.00 such overwhelming Potato curry puff. Im not saying its bad but for a Chicken MEAT Potato currypuff I wld give it 2.5/10. But for a Potato curry puff is 8.5/10.

My favourite curry puff stall. There is another stall to its left at the corner called “Tanglin Crispy Curry Puff Original” since 1952. Both display the red Michelin sign. Both since 1952. I have compared both and personally I find this curry puff better than the other which had a drier pastry and less chicken in the filling .. at least the ones I bought that day. I usually buy 6 puffs.