Singapore is a food paradise.
That, you cannot deny.
We’re a melting pot (literally) of different cultures and we have the food options to show for it.
While that’s a good thing for us Singaporeans, it also means that F&B places in Singapore have it hard.
Instead of providing good food, they have to go above and beyond to cater to the whimsical, fickle tastes of Singaporeans.
Some of their efforts became a roaring success:
While others backfired spectacularly:
Yup, nobody’s going to let McDonald’s forget about their “salted egg fries” for some time.
And Now, A Curry Puff Expert Has Joined The Games
Let’s talk (c)OCK (Read: Old Chang Kee).
This isn’t the first time they’ve tried something innovative with their puffs.
Previously, they decided to stuff chicken rice into their signature pastry and call it the Chicken Rice O.
And it tasted a-a-amazing.
So let’s just say that when we heard they’re going to infuse something new into their curry puffs, we had high hopes for them.
Old Chang Kee Laksa Chicken O
Most people would’ve known Old Chang Kee as the king of curry puffs. Their pastry fragrant and savoury, crispy on the outside with a generous portion of potatoes, chicken and perfectly spiced curry inside.
But what most people wouldn’t know, is that Old Chang Kee is the king of laksa too.
Don’t believe me?
Just head on down to Curry Times, which is a makan place owned by Old Chang Kee and order their Dry Laksa Goreng.
Like my Indian uncle once told me: it’s easy to get laksa correct, but to get dry laksa good? You’d have to be a master of laksa.
And now, they’re putting their expertise on laksa and curry puffs together.
To create the all-new.
Laksa Chicken O.
According to Old Chang Kee, every bite is “laced with the wholesome and delectable Laksa flavour that is truly Singaporean.”
How Does It Taste?