Curly King
Stop your grinnin' and drop your linen all ya instant noodle junkies out there, coz some harebrained hombre has actually taken it upon himself to "perpetrate" a balls-to-the-wall hawker wheeze catering just for your addiction. Curly King (renamed from Maggie King which we thought sounded more germane, but hey whatever) by - let's call the bugger Richmond per his wishes - sparked off last December in an Upper Boon Keng Road eating place, frying one pretty mean shindig of umami-rouged maggi mee (à la tom yum, mala, X.O tuneups) that may be interchangeably accessorized with chicken/pork cutlet, shrimp or crab meat. Branch no.2 at Compassvale Drive got underway on 18 March; both as of this writing operate daily from 11am-10pm.
What knocked our socks off:
The Tom Yum Curly Mee With Chicken Cutlet was dynamite: skeins of spry, piquant noods manifesting deep-seated wok hei whilst a thunderously marinated, tender crisp schnitzel added élan to the rhapsodic savouriness.
Tom Yum Curly Mee With Chicken Cutlet ($7)
Other item(s) sampled but turned out to be non-event(s):
X.O Curly Mee With Shrimp ($7.30)
Note: Prices subject to change without prior notice. Kindly clarify with stall before visiting or ordering.
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Score: 6.0/10
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Editor's Note: Two other outlets subsequently opened; all four, though, have since shuttered.
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