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Beo Crescent Curry Rice
Photograph: Dawson Tan

Famed Beo Crescent Curry Rice isn't closing after all but taking a two month break

No firm conclusion date on the renovation works – but you can expect longer queues in the meanwhile

Dawson Tan
Written by
Dawson Tan

The famous Beo Crescent Curry Rice (also known as No Signboard Curry Rice) is pulling down its shutters this September 4 but thankfully, not for good. Its closing rumours surfaced at the beginning of August, ushering a slew of jaded fans swinging over for one last hurrah. However, the closing rumours now are squashed as the owners stated that they will only be taking a break. Though the break is likely to be two months long or more.

The Lowdown

Word on the street is that a new landlord has taken over the coffee shop and has ordered a complete overhaul of the space – this means a two-month closure. Forced to shut during this time, the curry rice stalwarts have decided to take a break. There is no news on any relocation in the meantime. But we will be watching the space very closely.

Like it or not, this piece of news still comes as a blow to most curry rice fans. After all, the well-loved stall has been serving up food coma-inducing plates of Hainanese curry rice at an affordable price since 1988. As a twist on the common saying: Beo wasn’t built in a day. Before the announcement of the two-month closure, the average waiting time is already known to stretch up to an hour and usually sells out after lunch. So if this has been on your bucket list and you’re thinking of checking it off now, expect to wait in line for much longer.

What's on a perfect plate of curry rice

For under $5, your typical plate consists of melt-in-your-mouth braised pork, crunchy biscuity pork cutlets, sweet savoury braised cabbage, and a humble fried egg. Early birds, add on the tender sambal squid and thank us later. Of course, it wouldn’t be complete without a ladle’s worth of flavourful curry drenched on the rice and a splash of five-spice gravy.

The iconic pork cutlets often split the room amongst curry rice fans though. Beo Crescent’s version involves marinating the pork overnight to give it deep umami notes, which are then beaten thinly and coated with crunchy biscuity bits. Some find the iconic crust too thick, overshadowing the pork, while others find the crunchiness satisfying. 

Whichever side you’re on, we reckon now’s the time to put the differences aside and just simply enjoy this curry rice excellence.

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