Viral Dragon Curry at Golden Mile Food Centre serves curry rice from S$5

It’s quite hard not to love a classic plate of curry rice — especially when it’s drenched generously in that rich, aromatic curry gravy that soaks into every grain of rice.

Dragon Curry, a new hawker stall at Golden Mile Food Centre that opened in early November, taps into that exact comfort-food appeal with its line-up of curry-rice dishes, while slipping in a few twists.

The stall recently made headlines for the story behind it. Helmed by a 25-year-old Tan Xiang Long, Dragon Curry represents a bold pivot into hawker life.

With a diploma in baking and culinary science diploma, and having spent three years as a second-wok chef at Jumbo Seafood, Xiang Long decided to strike out on his own in search of greater fulfilment. 

Just as importantly, he hopes this would eventually allow him more time to care for his aging parents.

We first dropped by in early December, on a weekday afternoon — only to find Xiang Long wiping down the stall. He had already closed for the day. Curious, we spoke to him and learned that he had sold out by 1pm.

He told us that he hadn’t anticipated the overwhelming response after his story made the rounds, and that he was currently working on fine-tuning his workflow and better preparing for the lunchtime crowds.

A week later, we returned — this time right at noon. A long, snaking queue quickly formed during the lunchtime rush.

Based on the looks of the dishes alone, it’s easy to see why. The plates are glossy with curry, generously portioned, and instantly appetite-whetting.

Curry rice dishes

The signature chicken cutlet curry rice (S$5) is a classic, and hands-down our favourite. The cutlet is fried to a deep golden crisp, while the meat beneath remains tender and juicy. As with any good plate of curry rice, it arrives swimming in gravy.

The curry itself is thick and aromatic, with a gentle coconut richness that rounds everything out. It clings to the rice — and we had happily scraped up every last drop of it.

The egg deserves a mention. Instead of the usual fried egg, each plate comes with a perfectly done lava egg — soft whites and a runny yolk that melds seamlessly with the curry. It’s a small tweak, but one that adds a layer of indulgence to the dish.

Each dish comes with a side of chap chye (cabbage), too, and it’s silky and soft across the dishes.

If braised pork is more your thing, the braised pork belly curry rice (S$5.90) is worth ordering.

The pork belly is soft and yielding, with a savoury richness that pairs well with the curry’s spice and sweetness. The dish makes for a hearty, deeply comforting meal.

On our first try, one of us found the taste slightly gamy, but on a second try on a different day, the meat tasted well-balanced and satisfying.

The fried pomfret curry rice (from S$7) is a special offering, depending on the day, and not a permanent fixture, so if you see it on the menu and you’re a fish fan, it’s worth considering. It was an a la carte choice, too, but you could also get it with the rice and its accompaniments. 

The pomfret boasts delicate, flaky flesh beneath crisped skin, making it a natural match for the rich curry gravy.

Don’t skip the chilli sauce right outside the stall. It’s a sweet, sambal-style sauce that adds an extra layer of flavour to the dishes. While it could pack more heat, it brings a pleasant spiced depth that complements the curry well.

Dragon Curry’s offerings reflect the skill set of an ex-Jumbo Seafood chef — carefully prepared, well-executed, and satisfying dishes throughout the menu.

The dishes are hearty, comforting, and generously portioned, especially for prices starting from just S$5 a plate, making the value hard to beat.

Oh, take note that Dragon Curry operates till sold out. If you’re keen to try it, don’t leave your visit too close to closing time.

For more ideas on what to eat, check out other stores worth a visit at Golden Mile Food Centre, such as Taiwan Fan Bao for its pork belly bus and bento-style cai fan, and Shiok Hokkien Mee, which delivers wok-hei-filled noodles.