A curry puff is Singapore’s version of a Cornish pasty...

but a little more fiery. Think a crispy, buttery pastry parcel, packed with a filling of meat, potatoes and aromatic curry spices.

As a crossroad between the East and West, Singapore was once the centre of the spice trade and was colonised by the Brits in the 1800s. Legend has it that chefs who worked for the Brits back then reinvented the pasty with Singapore’s native herbs and spices. The exact combination of the secret spices that make our curry puffs special has been passed down from generation to generation of Old Chang Kee chefs.

We think it’s one of the things the British regretted leaving behind in Singapore in 1959 – and now it’s back.