9 Best Curry Puffs in Singapore (2026)

Curry puff — also called epok-epok or karipap — is one of Singapore's most reliable hawker snacks: a pastry parcel of curried filling sold hot from mall chains, heartland bakeries and hawker stalls alike. Styles vary more than the name suggests. Some makers roll a flaky, layered pastry closer to puff pastry, others hand-crimp a firmer shortcrust, and a smaller group bakes rather than fries, in the karipap tradition. Fillings range from standard curried chicken, potato and egg to sardine, black pepper, yam and more inventive combinations. This guide gathers nine Singapore curry puff makers checked against their own sites, social accounts or recent coverage, to use as a shortlist rather than a ranking.

Old Chang Kee traces its roots to 1956, when founder Chang Chuan Boon began selling curry puffs from a stall near the old Rex Cinema on Mackenzie Road, a snack remembered fondly as the 'Rex Curry Puff.' Businessman Han Keen Juan took over in 1986 and expanded it into the mass-market chain it is today, later listing the company on the Singapore Exchange. Old Chang Kee now runs outlets across malls, MRT stations and heartland estates islandwide, with a smaller overseas presence. Its own site bills its classic curry puff — filled with curried potato, chicken and sliced egg — as 'Singapore's Best Halal Curry Puffs,' and the chain is halal-certified. It has since broadened into other fried snacks and seasonal flavours.

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Tip Top Curry Puff dates to 1979, when the Tip Top Puff Factory began selling handmade curry puffs to residents in Ang Mo Kio. The brand says its filling is built on a family recipe blending 18 spices with premium potatoes, wrapped in pastry that food writers describe as flaky but sturdier than some rivals, with a drier filling and a taste closer to old neighbourhood coffee shops. Beyond the classic curry chicken puff, its menu has stretched to a Nonya beef rendang version and plant-based options at times. It now operates through mall and airport kiosks rather than one flagship stall — its own site lists outlets including Bugis Junction, Tampines Century Square, Compass One and Changi Airport Terminal 1.

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1A Crispy Puffs takes its name from Block 1A Eunos Crescent, where the business began selling handmade curry puffs on weekends in 1991 before growing into a wider retail chain. It is halal-certified and describes its puffs as handmade daily, wrapped in a buttery pastry crust the brand pitches as an east-meets-west take rather than a plain dough. Beyond the traditional curry chicken filling, its own site lists flavours running from black pepper chicken to chilli crab and durian. It now trades from roughly eight counters in malls and food halls across the island, including AMK Hub, Clementi Mall and Takashimaya, with some outlets badged '1A Heritage.' It suits shoppers after a hot, fresh puff without a hawker-centre detour.

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Polar Puffs & Cakes has been part of Singapore's bakery scene since 1926, and its curry puff — a flaky pastry filled with curried chicken and potato — remains one of its longest-running products. The brand now sells a bite-sized version of what it calls its 'No.1 Curry Puff,' pitched for sharing rather than a single-serve snack. As a halal-certified chain rather than a single stall, it trades on consistency: puffs are produced centrally and sold through outlets and self-collection points across the island, with online ordering for islandwide delivery. Alongside the curry puff, its cabinets run to pineapple tarts, sugar rolls, cream buns and cakes, which makes it a practical stop when curry puff is one item on a bigger shopping list.

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J2 Famous Crispy Curry Puff is a husband-and-wife hawker stall in Amoy Street Food Centre, run by the couple since 2007 and recommended in the Michelin Guide's Bib Gourmand list since 2016. Its pastry is notably flaky and crisp rather than bread-like, wrapped around fillings food writers describe as generous relative to the puff's size. Four varieties are sold, distinguished by small red-dot markings rather than labels: the plain curry chicken-and-potato puff carries no dot, sardine one dot, black pepper chicken two dots, and yam paste three. The queue at lunchtime reflects its popularity with nearby office workers. Because it is a single hawker stall rather than a chain, supply runs out once each day's batch is sold.

Amoy Street Food Centre
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Rolina Traditional Hainanese Curry Puffs traces back to 1958, when founder Tham Niap Tong began selling curry puffs from a roadside stall outside Novena Church — the name Rolina is said to come from a customer's mishearing of 'Novena.' The stall earned a Michelin Guide Bib Gourmand mention in 2018, reportedly the only curry puff seller recognised that year. It has since moved to Tanjong Pagar Plaza Market & Food Centre, now run by third-generation owner Jolene Tham after her father's illness. The menu stays deliberately narrow: potato and sardine, hand-wrapped and hand-crimped rather than machine-cut, with a rempah the family says is cooked fresh for around two hours daily. It closes on Mondays, so plan a weekday or weekend visit around that.

Tanjong Pagar Plaza
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Heritage Tanglin Puff Since 1952 is the new name — adopted in November 2025 — for the stall long known as Tanglin Crispy Curry Puff, a change it says was made to stop copycat sellers using its old name. Its flagship counter sits in Hong Lim Market & Food Centre in Chinatown, with further outlets at Pek Kio Market, Marsiling Hawker Centre, Chinatown Complex Food Centre and a Changi Airport Terminal 3 kiosk. The pastry is flaky rather than crimped shortcrust, and the fillings go beyond a single curry mix: potato chicken and egg, potato sardine and egg, fish otah and a yam paste puff make up the regular line-up, with seasonal specials such as a black pepper chicken and mushroom version.

Hong Lim Market & Food Centre
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Isha Curry Puff sells karipap in the Indian-Muslim style rather than the Chinese-style curry puff found at most other stalls here — the pastry takes on a distinctive bright orange from its curry filling, rather than the usual pale gold. Food write-ups describe the stall as run by a husband-and-wife team with decades of combined experience making karipap by hand, operating from Circuit Road Food Centre in MacPherson. Its range is unusually wide for a single stall: besides potato, chicken and sardine, it lists mutton, chilli padi mutton and satay mutton varieties, plus rendang and briyani-style options and a vegetable version. Puffs come in mini and full sizes, making it easy to sample several fillings in one visit rather than committing to just one.

Circuit Road Food Centre, MacPherson
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Wang Wang Crispy Curry Puff began more than two decades ago at Old Airport Road Food Centre, opened by a former hotel chef and now run day-to-day by a husband-and-wife team that food blogs describe starting preparation well before dawn. The pastry is hand-folded into a pronounced flaky, layered crust, sold in four fillings: curry chicken and potato, sardine, black pepper, and yam paste. Its reputation built gradually through hawker-trail write-ups and word of mouth rather than marketing, and in May 2024 it opened a second stall at Bendemeer Market & Food Centre, its first expansion beyond the original counter. Both outlets can sell out on a given day, so an early visit is worth it if a specific flavour matters to you.

Old Airport Road Food Centre
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