Loo’s Hainanese Curry Rice: Insane queues, must-get sambal sotong & braised pork belly

It was my first time stepping into the huge Tiong Bahru Food Centre. It was also my first attempt at eating Hainanese curry rice. After some online research, I discovered that Loo’s Hainanese Curry Rice stands as one of the top curry rice stalls across Singapore. 

I got a general idea of what to expect when eating this local delight. First up, pile on as many chonky ingredients as possible. Next, drench the entire plate with curry sauce.

During my visit, I noticed many customers requesting that the ingredients be separated from the rice. I followed suit and my bill amounted to S$16 for 2 pax.

I was told that prices were calculated based on the portion of ingredients given. Considering the number of dishes that I ordered and the portions served, I thought it was worth it.

Now, allow me to break down the bill for you. 

What I tried at Loo’s Hainanese Curry Rice

The curry at Loo’s Hainanese Curry Rice was rather different from those that I am accustomed to. As an Indian, I regularly eat Indian curries that are infused with a myriad of spices which result in a powerful fragrance and flavour. 

Here, the curry gravy was significantly lighter in colour and possessed a thinner consistency. Upon closer inspection, I noticed some loose strands of lemongrass within the gravy. I loved the citrusy flavour that it added to the mildly spicy gravy. 

However, I wished that more than 1 type of curry was available to cater to different levels of spice tolerance of customers. As a hardcore spice lover, I was hoping to indulge in a more spicy gravy akin to those found at nasi padang stalls.

The chilli that was provided at the counter had the thickness and texture of sambal. Although a tinge of spiciness was present, it was mostly sweet. My dining partner commented that it resembled chilli sambal found in nasi lemak dishes. Not too bad, I thought.

I chose the dishes based on my observations of what others had ordered. The most popular option had to be the Pork Cutlet (S$3). The staff swiftly chopped the hefty cutlets into bite-sized pieces and drenched them in a reddish-hue sauce.

Upon my first bite, my teeth sliced through the soft exterior batter and into the tender pork. Both the original and those coated with sweet and sour sauce had the same outer skin sogginess. The cutlet was also over-salted but tasted decent when eaten with rice.

The Meatball (S$2) was super delicious and took me by surprise. I usually prefer thick chunks of meat rather than minced meat. However, the sweet-savoury flavours found in this juicy meat bomb were really addictive! The addition of small onion bits added a pleasant sweet flavour while introducing a crunch factor.

The Braised Pork Belly (S$3) was the item I anticipated the most. Even though not many had ordered this, pork belly is one of my favourite cuts of meat and I had to try that dark braise.

The staff pulled out a slab of pork belly that was submerged within the soy sauce braise. It was extremely exciting to watch her chop it into bite-sized pieces.

I loved the braise. It had a savoury flavour which enveloped the exterior layers of the pork belly beautifully. The pork belly skin was slightly chewy which was extremely satisfying to consume. I even wished that they sold pig’s skin as a dish on its own!

Although, I must declare that the large fatty layer may be too much for those who prefer lean meat.

As a meat lover, I was surprised at myself for liking the Egg Stir Fry (S$2) the most out of all the dishes I tried at Loo’s Hainanese Curry Rice. 

The fluffy eggs were whipped up with some crunchy bean sprouts. That’s it. The eggs were not oily and disintegrated effortlessly. The best part? The insanely huge wok hei aroma and flavour. If only I could bottle that fragrance up — it would make the most delicious fried rice!

Another dish that I will return for is their Sambal Sotong (S$5). Based on its name alone, I expected a bright red gravy. To my surprise, the sotong was presented in what looked like the same curry gravy that was used to drench the rice. 

I spoke too soon. Taste-wise, the heat was taken up a notch and this curry was much spicier than the previous one. I loved it! The lemongrass flavour was also amplified in this gravy, making it super fragrant and addictive. 

The squid rings were also the perfect thickness. Their snappy texture and freshness definitely was the selling factor here. For the price point, I also felt it was too cheap for its quality!

Final thoughts

I enjoyed my lavish meal at Loo’s Hainanese Curry Rice. On my next visit, I’ll need 2 of those stellar meatballs, a large serving of sambal sotong and a plate of fluffy rice drenched in curry gravy. That’s lunch settled.

Expected damage: S$3 – S$10 per pax

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