933 Curry Chicken in a bun - in Singapore

It's been some time since I was in Singapore. During my recent visit, I brought some colleagues to 933 in East Coast Road. This food outlet serves Curry Chicken in a Bun as a house specialty. In addition, they also have Curry Mutton (taste great and it does not have the muttony smell that many outlets have), Curry Prawns and a host of other food. This is the famous Golden Pillow Restaurant of Singapore.

Just like many businesses in Singapore, they also have a website and customers could place their orders online. I was pleasantly surprised during this visit as they have now relocated the production of the buns to a central site in Katong. The outlet at East coast road had been upgraded to serve steamboat, and a carp dish. There was Fish Head curry, Loh Sang (a dish that is normally available during Chinese new Year (and now all year round at 933) and a few varieties of dishes featuring parts of the carp.

Since there was only 4 of us that day, we could only savor a Curry Chicken bun, a fish skin kerabu, a tantalizingly fried fritters (where the honey coated bananas were really delish).

I know I have blogged about the chicken before, but it is still a worthwhile eat. So this time, I'll show you how the bun is prepared from the time it reaches the table until it is ready to eat. The curry chicken is first cooked before it is wrapped in food quality plastic and then wrapped again with grease proof paper. Then it is wrapped with the bread dough and placed in the oven. The temperature of the oven is hot enough to bake the bread, but will not melt the plastic.

When served, you get a big bread bun, which is then dissected into 8 pieces. the packet of curry chicken inside is unwrapped (nice and warm) and the edge of the plastic and grease proof paper folded to form a bowl of curry chicken. The bread is then torn up to dip into the curry and eaten

YUMMY!!