Nana Curry, Tiong Bahru Plaza

Never noticed this shop (#02-111, Tiong Bahru Plaza, 302 Tiong Bahru Road) until recently. It seemed that they were some sort of franchisee for Nana Curry that only serves a limited selection for their curries. What they had were curried chicken, fish and mutton - no vegetable curry, potato add ons or bread for the curry. The have man tou though. Not the same as the regular Nana Curry shops that some of us might be familiar with. The majority of the menu is cze char which has nothing to do with the curry.

Anyway, we tried some stuff.

Seafood tofu was not bad. There're bits of luncheon meat in it. Pretty tasty.

This was the mutton curry. Same old frozen mutton used. Did taste like what I remembered of Nana Curry. The restaurant mentioned that they were provided the curry to use and that they didn't need to be made from scratch in their kitchen. So I supposed it wouldn't deviate much coming from a central kitchen. Pretty salty.

We ordered salted fish fried rice. This was the same quality as one could find in countless cze chars in coffee shops over the island. Meaning not very good. It was a little too greasy for my liking. The fake char siew which were supposed to be crab sticks were made of fake crab sticks. What set them apart were bits of minced chicken and thinly sliced string beans. For some reason, I ate more of it than I thought I would. 

I always felt that fried rice is a reliable indicator for cooking in an eatery. The ingredients reveals the minds behind the owners and tells about the level of quality they endorse. The outcome of the fried rice uncovers the skill level of the kitchen. 

There's fried prawns with pork floss on the menu. No idea how the of combining these two came about or was supposed to work but the floss tasted better on the fried rice.