Sited at Redhill Food Centre ever since opening in 1995, Hong Seng Curry Rice (鴻森咖喱飯) sells just traditional Hainanese curry rice, still its customers might find themselves agonizing over what to eat on account they could choose from a heady selection of twenty odd economically priced sides including Hainanese pork chop ($1/portion), braised pig trotters ($3-$5/portion), boneless curry chicken ($2/portion), Dong Po pork ($2.50/portion), prawn fritters ($2/portion), sardine fish ($2/portion) and sambal ikan bilis ($0.70/portion).

Interesting POI: third generation hawker Alex Lim Jia Han (who is Hong Seng founder's grandson btw) takes full charge these days, having earned his stripes through a most punishing 3-month apprenticeship completed eons ago under both father and uncle whilst slaving in the proverbial trenches to grasp firsthand the inner machinations of the family business. Original Redhill stall aside, Hong Seng also operates standalone subsidiaries @ Singapore Management University (SMU) and Jalan Bukit Merah.

Sampling and thoughts:

Our $6.10 pseudo-cai png slob fest tasted incontrovertibly awful: gelid chap chye (stewed cabbage), taut rubbery Dong Po pork requiring considerable effort to rend, scissored pork chop strips so stiff and unmomentous they'd surely bust any rudimentary dull-o-meter, of course not forgetting an insipid, unwarmed curry ladled over rice that made us go meh more than once.

Single saving grace? Sweet, crispy anchovies smothered in some sexily chillied, uber "pekat" rempah. Hot dayum those sambal ikan bilis were phenomenal all right.

Regardless there was little love lost, for we scooted off after attempting mere mouthfuls.

Note: Prices subject to change without prior notice. Kindly clarify with stall before visiting or ordering.


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Score: 4.7/10

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Locations

Redhill Food Centre Singapore Management University
85 Redhill Lane, 90 Stamford Road,
#01-74 #01-73
Singapore 150085 Singapore 178903