Na Na Homemade Curry (NNHC) stall was started in 1989 by Yap Hock Kee,
Grandma Khim’s eldest son. Its first outlet was at Marina South in that
year, made a name for itself fairly quickly and was a hit amongst avid curry
fans who would travel all the way there just to have their favourite dose of
spicy curry.
With technology evolvement, NNHC has a manufacturing arm to prepare
pre-packed curry paste for distribution. The business is currently being
handed over to the next generation of the Yap family, with e-commerce and
home deliveries of ready-cooked curries and accompanying condiments being
the latest offerings for Singapore.
NNHC recently opened a new branch at Tiong Bahru Plaza. Besides the all
popular curry dishes, the restaurant offers other tze char options. There
wasn't much crowd on a weekday night, leaving us ample time and ambience to
enjoy our dinner.
Curry fish head and ngoh hiang were on our choice but the items were already
sold out. We had 4 mains:
1. Curry chicken ($8.90) - their all popular curry dish but were
disappointed with the taste. It was pure spicy and felt that there was too
much curry/chilli powder. Rating: 3/5
2. Kyoto pork ribs ($10.90) - the picture shows dark juicy ribs but
in actual it was light in color with no rib shape. All looks too general.
Rating: 3.5/5
3. Chye poh beancurd ($9.80) - the best and very well done. The chye
poh was deep dried with crispness before sprinkling over the soft tender
beancurd. One of the better beancurds eaten. Rating: 4.2/5
4. Nai bai ($8.90) - ordinary dish. No wow factor.
Rating: 3.5/5
Overall, we felt that the other tze char stalls surpasses NNHC. Hopefully
their dishes could be improved.
A summary of what we had:
Curry chicken
Kyoto pork ribs
Chye poh beancurd
Nai bai
My overall ratings:
Food: 3.2/5
Price: 3.5/5
Service: 3.8/5
Ambience: 3.8/5
You can locate them here:
Na Na Homemade Curry
302 Tiong Bahru Rd, Singapore 168732
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