★★★★★
"Best curry rice in Singapore. Trust me, I've eaten plenty. Have been eating at Loo's since 30 years ago and the quality has been the same: tasty, hearty, homely."
1946
A recipe that took three 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.
1978 to 1990
Finding a home in Tiong Bahru.
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.
The third generation
Dawn Loo.
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.
See the menu80
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 tradition that few stalls still honour.
What people say about Loo's.
A selection of Google Reviews from visitors to Loo's.
★★★★★
"Loo's is probably the best Hainanese curry rice stall in Singapore. It's strange Loo's never got a Michelin Bib Gourmand, considering all but one of the Tiong Bahru Market recipients attract much shorter queues."
★★★★★
"The curry sauce is fragrant, spicy and packs a punch. The pork cutlet is tender, a stark contrast to the often dry versions found elsewhere. One of my favourite stalls in Singapore."
★★★★★
"Loo's Hainanese curry rice is messy. It's downright unphotogenic. But if there's a dish that screams 'don't judge a book by its cover', this is it."
★★★★★
"The pork chop really amazed me with its umami flavour and juiciness. I saw bits of spices in it and realised the owners put great care into every item they're selling."
★★★★★
"One of my favourite Hainanese Curry Rice. One of the best braised pork (Kong Bak). Great cabbage. Tasty curry. The Sea Prawns are also huge and tasty."
★★★★★
"Their pork chop is tasty, and while not the crispy variety, has a nice batter and decent thickness. The cabbage and braised egg are pretty good too, but the standout is the curry that adds a nice spice and flavour to the entire dish. Overall a great value for the portion size and taste."
★★★★☆
"One of the famous curry rice in Singapore. They have quite a wide range of dishes. The curry and braised pork gravy quite well balanced savory taste. The white cabbage dish also quite nice."
★★★★★
"A splendidly messy spread of their signature dishes served just the way I like it. Every dish hit the spot, but the sambal sotong was easily my favourite. Messy? Definitely. Simple, homely comfort food? Even more so."
★★★★★
"First time here at Tiong Bahru Market and decided to follow the long queue and turned out a good choice! Pork chop was well seasoned and has that old school Singapore/Malaysian vibe to it. Definitely will eat again when I pass by!"
★★★★★
"Really excellent curry and rice with lots of options. You need to get here early."
★★★★★
"Savouring the authentic taste of Hainanese Curry Rice, A Favourite Among Local Singaporean. Famous For its Flavourful Curry And Assorted Dishes. Hainanese Cuisine At Its Best."