April 12, 2009
Power puffs
By Foong Woei Wan
A curry puff is, above all, about the puff. Is the crust thin or thick? Crispy or soggy? Soft or cardboard-stiff? When you bite it, does it yield or bite you back?
At Pie Connection in Shunfu Market, fortunately, the hand-made curry puffs ($1.20 each) do not bite back.
The pastry is thin, crisp yet deliciously soft. The curry puffs are best eaten hot, but they are not too bad when you have them cold hours later, either.
Inside, the curry filling with bite-sized chicken and potato pieces is zesty.
Three other flavours are available: tuna ($1.30 each), black pepper chicken ($1.30 each) and sardine ($1.20).
Among them, the tuna is the best.
The filling is creamy, yet you can make out the flakes of fish still. Moreover, it has a pleasing, slow-burning spicy heat.
Also good is the black pepper chicken, which is peppery but not overwhelmingly so.
The filling of sardine and onion is pungent and sweet but a bit too moist. It makes the crust slightly soggy.
The stall, which was set up last year by Ms Billy Low and her husband after they relocated from Middle Road, also sells extra large fishballs ($1.80 for three).
They are quite bouncy, though they seem too springy to have much fish in them. A colleague likes them, though.
PIE CONNECTION
02-06 Shunfu Market, Block 320,
Shunfu Road, tel: 9185-0339
Open: 7.30am to 4.30pm daily, closed on Mondays or Wednesdays
Rating: ***
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