Curry Times Singapore: The Curry Chicken That Tasted Like the Good Old Days
I ended up here almost by accident.
It was a Wednesday, that odd mid-afternoon hour when Novena Square goes quiet. I wasn't hungry so much as tired, and the smell of curry spices drifting out of Curry Times at Velocity made the decision for me. I sat down around 3pm. I stayed longer than I meant to.
Curry Times and the Memories It Carries
The first thing you notice is how much it wants you to remember something.
Wall murals, retro Singapore touches, patterned bowls in soft neutral tones. It's not trying to be sleek. It's trying to feel like a place you've been before, maybe as a young kid taking mouthfuls of something warm and familiar while your family shared dishes around a corner table. People travelled far for food like this in the good old days, and Curry Times seems to know it.
At that hour it was nearly empty. A table to myself, no rush. I loved that.
1. Curry Chicken with Golden Bread
I went straight for the Signature Curry Chicken with golden bread (S$10.80).
The story behind this dish runs deeper than the restaurant itself. Curry Times is part of the Old Chang Kee family, and the curry recipe traces its roots to chang kee's humble beginnings at 238 Thomson Road, near Rex Cinema on Mackenzie Road. Back then, people travelled across the neighbourhood for a bite of the original curry puff, crispy goodness filled with succulent curried potatoes, bite-sized chicken nibblets, and a boiled egg folded into freshly fried pastry. Over the past five decades, recipes improved and processes modernised, but the soul stayed the same. These painstakingly prepared ingredients and traditional recipes remain synonymous with Singaporeans who grew up on rex curry puffs and the flavourful enjoyment they brought.
At Curry Times, that same care shows up in a full sit-down format. The curry chicken gravy came out thick and warm, clinging to soft potatoes and tender chicken. Rich, spiced, flawless flavour that revives fond memories. The golden bread is the quiet hero, soft and slightly sweet, the perfect combination for dunking. I worked through the plate until it was almost clean.
Local's Tip: The heat level isn't always predictable. Ask early if you prefer more gravy or gentler spice.
2. Dry Laksa Goreng
Next was the Dry Laksa Goreng (S$11.20), and it surprised me.
Instead of swimming in soup, the thick bee hoon arrived stir-fried, the laksa paste clinging to each strand. A fragrant burst of herbs and mixed spices hit before the first bite. It stayed firm throughout, never mushy, with generous slices of prawns and fishcake tucked through the mouthfuls. Lighter than soup laksa, easier on the stomach, and the texture holds well to the end of the meal. Get the thick bee hoon. It's worth it.
3. Gingko Nuts and Yam Paste
I almost skipped dessert. I'm glad I didn't.
The Orh Nee (yam paste) is the one to try. Smooth, subtly sweet, with gingko nuts sitting softly inside, complemented by a drizzle of shallot oil that ties the whole thing together. It's a traditional recipe done without fuss, a perfect snack or a quiet, flavourful finish to the meal. The desserts here are an extension of the same thinking that runs through the menu: familiar, fragrant enjoyment, built on recipes that have stood for decades.
Old Chang Kee Roots, Novena Square Setting
Old Chang Kee began affectionately as a humble curry puff stall, led by a dedication to handmade spice-filled pastry that Singaporeans grew up on. Over the decades, the brand expanded and modernised standards, but Curry Times carries that lineage quietly into a full restaurant experience. Sitting at Novena Square, the Velocity outlet doesn't shout about its history. You feel it in the food.
Before You Go
Most mains sit between S$10 and S$15. With a drink and dessert, expect roughly S$15 to S$22 per person. It's walk-in only, so timing matters. Weekday mid-afternoon around 2:30 to 5pm is your quietest window. Outlets are at Velocity in Novena Square, Westgate, and Changi Airport T3 and T4.
Service is efficient, though warmth varies by outlet and day. Dine in where you can; delivery loses something on the way.
Would I Go Back to Curry Times?
I think I would. It's curry chicken and golden bread on a slow afternoon, dry laksa goreng shared across a quiet table, yam paste with gingko nuts at the end of a meal that asked nothing difficult of you.
It suits families, halal diners, and anyone who wants an unfussy sit-down lunch that tastes like home. If you're curious about where else curry does this kind of quiet work, this guide to the best japanese curry singapore hidden favourites is worth a read.
Some meals stay with you for the drama. This one stayed with me for the flavour.