Famous Hairstylist been loyal customer for 6 years

Hairdresser Leo Liang Zhongbin has been a loyal “follower” of Auntie Ngo’s curry puffs for six years.

Hairdresser Liang Zhongbin (Leo) is Auntie Ngo’s devoted “admirer,” having followed her for a full six years. When Auntie Ngo’s stall moved from Serangoon to Jalan Besar, and later relocated again to Golden Mile Complex, Liang Zhongbin kept chasing after her.

“When she moved to Golden Mile Complex, I didn’t know where she went. I asked around everywhere, and only six months later did I finally find out from a friend where she had moved to.”

Seeing Auntie Ngo again, Leo was overjoyed—because once more he could taste the curry puffs made by Auntie Ngo herself.

Auntie Ngo said, “My laksa, prawn fritters, and desserts are also very good. Many people like them.”
But Leo remained loyal to his true love — the curry puffs.

“The pastry is thin and crispy, while the filling is slightly moist but not dry. Once you bite into it, the flavors fill your mouth.”
Leo first fell in love with Auntie Ngo’s curry puffs six years ago when he opened his hair salon in Serangoon.

The reporter tried one too, and indeed it was crispy on the outside, soft on the inside, with a tasty filling that was not spicy.

At 51 years old, Auntie Ngo learned to make curry puffs entirely on her own, without a teacher. She said that because she enjoys making pastries, she researched and experimented until she figured out how to make delicious curry puffs.

“The process of making curry puffs is very complicated, especially the pastry. You have to knead an oil dough and a water dough together to create the flaky layers. That’s how the pastry stays crispy for several hours without turning soft.”

Although Auntie Ngo is very skilled now, she can still only make about 50 curry puffs every half hour. She added that using molds cannot produce the same layered crispiness.