Curry Times by Old Chang Kee

Felt like I was dining on a period drama stage set . The restaurant was after all , located in a very visible , vantage , prime location , and the extra elevated platform was a clever touch indeed .

Which is a good thing really since I like all things retro .

Bathed in yellow , the lights although modern halogens , recreated the time when people used to dine under one single yellow fluorescent bulb . Back in the old days .

Found ourselves a space right in front of the entrance where they placed one enamel pot full of cutleries on our table . These are made in China , not those expensive ones imported from Europe by rich Nyonya families .

Strange how even the make of pot can stir that melancholic effect in us , but it does .

Then there's this Kole filled with hard sugar meringue topped biscuits known as gems . 

 Jacob's used to be the choice brand but those days are long gone , so these are probably from a local piah ( biscuit ) shop .

We actually made a mistake and helped ourselves to the kole displayed next to a glass jar filled with these biscuits .

Don't do what we did .Get the paper cup instead and fill that with gems .

Love how the waitresses are dressed in samfoos . One cannot be pudgy or piggy sized for this , otherwise it will really look so indecent , causing some uncles to choke on their curries .

As it was , we were seated next to a heavily dolled up SIA stewardess , barely filling up her form fitting kebaya . That was when I started comparing the two . Of course the samfoo looked more wholesome and innocent ( cept for her sexy buttocks lol because it WAS tricky to snap this constantly moving , very busy target ) while the SIA one was more glam .

Now , if you are the type that sits and waits for your food with nothing going on in your head , don't judge me if I do . That's what makes me , me .

Didn't really have to wait for long though .

Signature curry chicken .

That chicken morsel which goes into their famous curry puff .

Served with a small baguette which they call roti , you can also switch it with rice etc , so make sure you tick the correct box ok ? Rice will make you fuller , bread is non refillable .

Close up which seems to be hopeless since I didn't bother to unearth what was inside away . 

Very tender chicken , they pride themselves on NOT using coconut milk . So this is where the authenticity stops . Just so you know . Instead , evap milk is in vogue . There's a part of a potato and more chicken , yet I felt that the bread was insufficient for you to fill your tum .

My meal .

Nasi lemak with mint curry chicken .

Comes with a whole stick of oblong deepfried fishcake , some acar , peanuts , anchovies , raw cucumber slices and a bull's eye egg .

Overall , the meal was alright , I liked the atmosphere more , I think you will too if you like such settings . Definitely enjoyed their curry puffs and fishballs from outlets scattered throughout the republic , compared to what we also had here ( not in pic cos it was a huge mess since we were about to fly and this was the last ditch makan session )

Location : Terminal 3 , Changi Airport