Old Chang Kee is another well-known local brand, having been around since 1956. Their best-selling product is their curry puff and one can find their snack counters are everywhere, testing our resistance against deep fried treats. Sometimes I cave and get their chicken wings, which is done in a straight-up style without add-on flavours like shrimp paste, Korean seasonings etc, or a skewer of sotong balls which I would then smother with Maggi chilli sauce.
In 2012, they launched Curry Times, serving local dishes. One of the first outlets opened at my neighbourhood Velocity Mall with little fanfare but is now quite settled in. The food is average at best, but I find myself returning for one dish.
Item #002 . Dry curry chicken, i.e. without any gravy, is served with steamed rice. 8.50++ for a single portion. Curry Times claims the curry does not contain coconut milk. For a healthy curry, it is delicious! It tastes like the stuffing of their famous puff, fragrant and warm without much heat, the main difference being the chicken to potato ratio is inversed so you get more chicken than potatoes. The chicken pieces are bite-sized but still chunky, with some skin on.
They probably mass-cook the curry in a central kitchen and just heat up upon receiving orders, but the quality is consistent and it is satisfying to eat. Available for dine-in customers, but it's not on their Deliveroo or FoodPanda menu.
