Have been patronizing this little stall for many years when i was working there during my national service. In the beginning, it was just due to convenience that i ate there, after all, a $1 curry puff is hardly expensive by today's standards and the fact that it was bursting with ingredients is a huge plus.
If you are the kind used to Old Chang Kee or just run of the mill curry puffs, this is something to try.
To put it in perspective, Old Chang Kee feels processed while this, which is made on the spot and sold, has a more down to earth taste with the added incentive of it being fresh.
For one, i like the potatos they used because its more crunchy then OCK. The chicken is also in bigger chunks as well but its irregular since its made by hand. Either way, the discerning factor is the more spicy curry and chilli used which really differentiates it from the others.
Good clean fun for the stomach and something to easily enjoy on the go. This is one curry puff to try. After all, the owner made millions from it so more or less you know its good.
I absolutely love the currypuffs here!
Everytime i go to AMK i would definitely walk over to the coffeeshop to get the currypuffs. The currypuffs are all hand-made so most of the time, the currypuffs that you get are all warm and piping!
Crispy on the outside but soft and filling on the inside. The curry filling is also mixed with an adequate amount of chicken, so it's more satisfying than eating other types of currypuffs which only have potato as filling.
Indeed the prices have risen alot since the past, but I will still continue getting tip top currypuffs :p
This famous Tip Top Curry Puff in Ang Mo Kio at a desserted corner of a coffeeshop is my favourite snack during my childhood days. When I was young, oh ya i was staying at Ang Mo Kio that time. Whenever, my mum brought me and my siblings to Ang Mo Kio Town Central, we will always get the curry puffs home for snack.That time the puffs are only selling at less than a $. However, now 1 curry puff is selling at $1.20. But still this price is quite standard compare to the other famouse curry puffs like the A1 and the old chang kee ones. Although this Tip Top curry puff is nice I still prefer Old Chang Kee one as I prefer Sadine then potatoes. For those who prefer tradition curry puffs filled with nice potatoes and egg can give Tip Top a try.
When I was dating my wife, she used to live in AMK. That where I got the chance to get to try out one of the best curry puffs in Singapore.
Maybe the only things that set it apart is that you SELDOM find a cold curry puff there. Before you knew it, the curry puff would be snap up and you got to wait for the new batch of curry puffs finishing their swim in the golden sea lol.
Maybe that why they taste so great. Hot, crispy on the outside and moist, potato mashes filled with chunky chicken bites on the inside.
but once it cools down, don't try it. Reheat it in the microwave to relive that yummy taste. Cold curry puff will not taste good, as with all other food. Happy eating guys and ladies ^^
When I was young I've already heard about the ever famous curry puff in AMK.
When I passed by the stall the aroma was so hard to resist that I had to ask my mum to buy one for me right there on the spot.
Crispy on the outside, soft on the inside. Filling was filled to the brim, the curry puff taste abit hot for those who don't take chili please take note of that. Serves hot and fresh you just had to gobble one up on the spot.
Up till now, ten years had passed, whenever I'm at AMK I never failed to buy the curry puffs... the delicious experience is difficult to resist.
well my first review, i ate this curry a couple of weeks back.
first thing about this currypuff is it's very fragrant, and it smells great. The next thing is the filling is generous and the spicyness of the filling is there although i personally would prefer a added punch of spicyness in it. The crust of the puff is crispy and when you bite on the puff, you can taste the fluffiness of the puff, this goes to show how much effort they put into making the good puff pastry. The thing to improve on i think would be is to increase the size of the fillings, as the fillings are mostly minced, and you can't really taste the difference between eating the chicken or potato, although it blends really well. But i would still prefer being able to see what i am eating. Overall, a good currypuff, if not for the long quee, i would be a regular there.
You know that something is worth trying when your foreign friend raves about it and drags you to join the queue. I mean, it's that good that people overseas know about it.
So poor deprived old me had never heard of Tip Top Curry Puff until this friend told me about me. So we did the singaporean thing and queued. Came out of the queue with 5 piping hot curry puffs, I swear I thought the bag was gonna melt from the heat. But therein lies the beauty of it. It's that hot because the turnover is extremely fast, people buy them almost as fast as they get cooked, so freshness is guaranteed.
I'm not really a spicy food person but the curry puff was good. U can taste the spices and not be overwhelmed by the chilli taste. And it's not dripping with oil. If I didn't know any better I would have thought that they were baked, rather than deep fried. My favourite part is the filling, you actually bite into pieces of chicken and the hard boiled egg is not diced into microscopic pieces, you can actually tell that it's a piece of egg.
All in all, the curry puff was great, one complaint though, the curry puff and a cup of sugar cane filled me up so much that I couldn't take in a second curry puff. Haha!
Username (Required for logging in to Yebber)
Email (Required for verification. We will never give out your email.)
Or use your Facebook account to create a new Yebber ID (no Registration form to fill)
Notify me of followup comments via e-mail