We were also impressed with the 𝗣𝗿𝗮𝘄𝗻 𝗣𝗮𝘀𝘁𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗪𝗶𝗻𝗴𝘀 — delectably crispy and redolent of prawn paste — and 𝗙𝘂 𝗬𝗼𝗻𝗴 𝗘𝗴𝗴, which was expertly fried to produce a crispy exterior and fluffy interior, yet amazingly wasn’t soaked in oil.

We didn’t like the mediocre Stir 𝗦𝘁𝗶𝗿 𝗙𝗿𝗶𝗲𝗱 𝗡𝗮𝗶 𝗕𝗮𝗶 (it didn’t cost $91 but it was still too pricey for a neighbourhood eatery) and the disastrous 𝗦𝘄𝗲𝗲𝘁 𝗮𝗻𝗱 𝗦𝗼𝘂𝗿 𝗣𝗼𝗿𝗸. The latter consisted of a few sad-looking lumps and a bowl of bland gravy that was neither sweet nor sour.

As its name implies, the specialties at Curry & Curry are the curry dishes, and the Curry Fish Head would be definitely worth your while.