Heng Heng Curry Café is a multi-cultural concept café serving popular dishes from Chinese dialect groups. You can savour Hokkien, Cantonese and Teochew cooking methods all under one roof.
The entrance resembles a fast food counter, but the quality of the meticulously prepared homely food speaks a different tone altogether.
The interior exudes a casual vibe; it is a comforting dining venue where families and friends can gather for a sumptuous meal.
Refresh your palate with fresh lime juice, served in a ceramic cup that scores nostalgia points. On a negative note, there is too much ice added to the drink; it probably consists of 50% ice and 50% juice, forming a diluted beverage.
For starters, a personal favourite would be the crispy pumpkin. Fried to a golden brown exterior, the soft filling is sweet and savoury – a delicious alternative to French fries! Although it may be a little greasy, it sure is irresistible.
For a healthier appetiser, the mixed fruits rojak is refreshing; it includes juicy pineapples and crunchy apples, to name a couple of the ingredients based on what I can recognise underneath the yummy dressing.
A Hokkien favourite, the ngoh hiang meat roll is highly recommended. It houses a moist, juicy and tender interior within a thin crispy skin. The perfectly seasoned meat is neither made from paste nor starch; it consists largely of actual meat – absolutely toothsome!
Another personal favourite would be the deep-fried soft soya beancurd that boasts a melt-in-your-mouth texture. Though a little bland on its own, when dipped into the accompanying sweet chilli sauce, you will find yourselves jostling for the last piece.
The reasonably priced stir-fried steamed carrot cake is flavourful, tasty and well-seasoned. The carrot cake is denser than your typical rendition, charred beautifully with a lightly crisp exterior. The crunchy bean sprouts counterbalance the density of the dish.
This carrot cake has also been given a unique twist by being topped with pork floss, adding more punch to the already flavourful dish.
Another signature dish is the fragrant pumpkin rice with Nonya prawns. Each grain of rice is well-infused with flavour, fully absorbing the essence of the medley of ingredients – peas, dried shrimp and mushrooms to name a few. The resultant rice is moist and fragrant.
If a single portion of the pumpkin rice isn’t enough to satisfy, it can be ordered separately at S$3.
The crunchy Nonya prawns are slightly sweet and spicy, with mango cubes adding more sweetness. Apart from the prawns, you may choose from three other sides to accompany the fragrant rice: pan-fried marinated chicken thigh (S$10.90), braised pork with preserved vegetables (S$10.90) and fried pork ribs (S$12.90).
A trip to Heng Heng Curry Café would not be complete without tasting the curry, obviously. The Teochew inspired curry fish head is a crowd pleaser, brimming with ingredients like ladyfingers, tomatoes, pineapple and apple chunks, with a substantial red snapper fish head as the centrepiece.
The curry is aromatic with a tangy fruity taste. It is not too thick and the spice level will be well accepted by the majority. Personally I can’t stop drinking it like soup! The fish is meaty and sufficiently tender, with few bones that can be picked out easily.
Soak up the delicious curry with steamed/fried buns (2 pieces for S$1) or pair it with steamed rice (S$1).
The curry kong bah boasts tender pork belly and flavourful gravy, swimming with potato, eggplant and pineapple. The curry is slightly thicker and heavier than that in the curry fish head, with aromatic flavours from dried shrimp. The infusion of fruits in the curry such as pineapple helps to cut the richness of the coconut milk. This dish is worth a try! If pork in curry seems a bizarre combination, after a few mouthfuls, you will find yourself wanting more.
End the meal on a sweet note with a cold treat. The desserts here are decent, albeit limited. To offset the spices, try the ice kacang.
Conveniently served in a tall glass, the chendol certainly looks tempting. The coconut milk and gula melaka (palm sugar) are blended harmoniously with the ice, resulting in a consistent flavour throughout the creamy mixture. The coconut richness and the distinctive sweetness from the gula melaka are lacking though. Upon our feedback, an extra dose of gula melaka is added.
Heng Heng Curry Café is still fairly new but the food impresses. Each dish preserves the individual tradition of various dialect groups by reflecting the taste from the olden days. You are bound to reminisce the good old kampong days here.
While the service can be improved upon and plates can be cleared more quickly, it is pleasant to see the welcoming and friendly attitude displayed by the waitstaff. This is one place you will definitely return for the homely and delicious food.
Where can you enjoy the best curry in Singapore? Share with us in the comments!
Heng Heng Curry Café Marina Square
6 Raffles Boulevard #02-201
Tel: +65 6338 0961
Opening hours: 11:30am – 10pm daily
Heng Heng Curry Café Causeway Point
1 Woodlands Square #B1-19
Tel: +65 6893 0051
Opening hours: 11:30am – 10pm daily