Talk about one of the ‘must-try’ Hainanese Curry Rice in Singapore, and fans at Hougang should vote for Sin Chie Toke Huan. Sin Chie Toke Huan 新聚樂歡 is all about home-cooked style Hainanese curry rice and an array of side dishes. Located just a short walk from Kovan MRT Station, this eatery sits along a
Read More for original article
Talk about one of the ‘must-try’ Hainanese Curry Rice in Singapore, and fans at Hougang should vote for Sin Chie Toke Huan.
Sin Chie Toke Huan 新聚樂歡 is all about home-cooked style Hainanese curry rice and an array of side dishes.
Located just a short walk from Kovan MRT Station, this eatery sits along a row of shop houses along busy Upper Serangoon Road.
Come here during peak evening hours, and you would find a long line (remember to social distance) and waiting time can be about half an hour or slightly more.
Limited outdoor seats are available and has a vibe that brings back memories of family home-cooked dinners.
Since everything is on display, it is easy to pick and point your orders.
Their Traditional Hainanese Curry Rice is coated in a well-flavoured mildly-spiced curry, and carry the aroma of curry leaves.
Something to note that it is not the usual thick, rich and gooey type associated with Hainanese Curry Rice but has a thinner consistency, lighting coating the rice grains. So some people would find the curry gravy average at best.
Among the veggies, the braised cabbage is a staple side-kick for the fragrant curry rice. Soft texture, fiber-rich with a naturally sweet taste accentuated with a mild garlic flavour.
Going to the seafood, squids cooked in curry sauce is quite popular, tender in texture with a slight chewiness. Especially tasty when mixed together with the rice. The Sweet & Sour Fish is also a good choice.
For meats, uncle may ask if you want a “wet or dry” pork. The “wet” would be tender Sliced Pork Belly braised in dark soya sauce, sesame oil and shredded ginger. Goes well with plain rice as it is savoury on its own.
While quite a number of people recommended me the Fried Pork Chop, the pieces I had were disappointing as it seemed left there for a while, therefore room-temperature-tasting.
At least the Har Cheong Gai or Prawn Paste Chicken was a good redeeming item.
Made with crisp-fried chicken wing with a mildly pungent taste from the prawn paste, its crunchy exterior encases the juicy meat inside. Best when served hot.
I also spotted a thick slab of Otah Otah which I didn’t regret ordering, filled with thick chucks of fish.
For desserts, there are options of Cheng Tng; Ice Jelly, made from cold-pressed limes, topped with fruit cocktail; or the Ice Kacang with a base of red beans, grass jelly, and attap chee, topped with sweet corn and crushed peanuts.
They also offer 2 types of green handmade Chendol: the Original version with coconut milk, gula melaka and shaved ice; and a Teochew version with additional red beans and grass jelly.
Some also recommended me the Pork Porridge stall at the same coffeeshop, which I have not got to try yet.
A popular spot for after-work, late night suppers and very-early breakfast meals, Sin Chie Toke Huan offers delivery and take-away via Grab Food and Deliveroo.
Sin Chie Toke Huan
1018 Upper Serangoon Road, Tai Peng Gardens, Singapore 534756
Tel: +65 9003 5337
Opening Hours: 5pm – 3:30am (Mon – Sun)