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Title: Loo's Hainanese Curry Rice | Since 1946 | Tiong Bahru, Singapore · language en. First 1,800 of 6,472 characters:

Loo's Hainanese Curry Rice | Since 1946 | Tiong Bahru, Singapore Skip to content Story Media Collaborations Connect with us Story Media Collaborations A Singapore classic since 1946. Three culinary traditions share one plate, made for and loved by generations of Singaporeans. Discover our story Scroll A recipe that tookthree traditions to build. Loo's started in 1946 as an unnamed stall on Tian Lye Street in Tanjong Pagar, founded by Mr Loo Niap Tan and his brother to feed the port workers nearby. The curry recipe came from a brother-in-law who had worked as a family chef in a Peranakan household. The pork chop came from Hainanese cooks who had served British families during the colonial era. The braised pork followed the traditional Hainanese way. Three distinct culinary lineages, brought together in one stall in post-war Singapore. When Tian Lye Street was redeveloped in 1978, the stall moved to Telok Blangah. A year later, the second generation took over. By 1990, the family had settled at Eng Hoon Street in Tiong Bahru — where, for the first time, the stall was given a name: Loo's Hainanese Curry Rice. Dawn Loo, granddaughter of the founder and the third generation to run the stall, joined full-time in 2025, having apprenticed under her father through every part of the operation before taking it on. 1946 Eighty years Loo's has been serving the same curry rice since 1946, from a recipe that has not been altered since the first generation built it, with the same suppliers, held to the same standard that the stall was founded on. 0 Zero changes The curry paste is still ground by hand and cooked over three days. The fried pork chop, coated in pounded biscuit crumbs, is among the last of its kind in Singapore, a preparation rooted in the original Hainanese curry rice tra

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