Singapore Eat: Jia Soong Soong (吃爽爽) Curry Puffs & Snacks @ Bukit Batok

14 February 2026

Jia Soong Soong (吃爽爽) is a snack stall coming to a year old in S11 Bukit Batok Food House in Bukit Batok Central, a stone’s throw from Bukit Batok MRT Station. It serves a wide range of fried fritters / snacks.

Aside from local-popular snacks like fried dough, sweet potato fritters, goreng pisang (banana fritters), curry puffs, sesame balls, etc, there are fried nuggets, skewered fried fishballs and a lot more.

Jia Soong Soong’s curry puffs are nice and tasty and usually the first to be sold out. There are 3 flavours: curry chicken, potato and sardine.

The Sardine Puff has filling of sardines added with sweet shallot and spices that gives the puff a sweet-spicy flavour. The Curry Chicken Puff has filling of chicken meat, potato and egg and is mild spicy. The Potato with Egg Puff is similar to the curry chicken puff except without chicken meat. The flavours of the spices used are distinct, and make the curry puffs stand out. The twisted turnings on the curry puffs are large and add crispiness to the puffs.

Jia Soong Soong’s snacks are well-fried and non-oily.

Top left & right: The savoury Ham Chim Peng (咸煎餅) and sweet-based Butterfly Fritter (蝴蝶煎饼) offer different flavours and textures, and nice to munch on.

Bottom-left: The Fried Tapioca Kueh (炸木薯糕) uses green pandan-flavoured tapioca kueh to deep-fry with batter, giving the mild-sweet kueh an additional crispy coating. Tapioca kueh has always been my favourite and is nicer after being fried.

Bottom-right: The Fried Mung Bean Cake (炸绿豆糕) is my new found love. The filling is a mix of coarse and fine-ground mung beans and neither too dry nor wet. The cake has a mellow sweet flavour of mung beans with light savouriness rather than sweet. The outer batter is crispy as usual.

Left to right: The Yam Cake (芋头糕), Pumpkin Cake (南瓜糕) and Radish Cake (菜头粿) uses yam, pumpkin and radish as ingredients to make the respective cakes. The three flavours are not expected to be strong but exude slight differences in flavour and texture from one another. Trying all three cakes together is the best way to compare them.