Why scissors-cut ? Because the stall uses a pair of scissors to cut all, if not, most of the food. You can barely find a second when the scissors is not at work. As we always say, the dirtier the food is, the tastier it becomes. I suppose this theory applies to this stall. Some old folks actually know this place as “Dirty Rice” in Hokkien. Other than the way the food is handled here, another reason will be some of the ‘alfresco seats’ are just beside the main road. Besides the scissors, another difference between this stall and the other vege-rice stall will be the limited varieties of food available here. In other vege-rice rice stalls, you can find a wide range of dishes, some twenty to thirty kinds. But for Scissors-cut, there are probably around 10 items or so. However, this is more than enough because they only serve their popular signature dishes here and these are already what people are queuing up for. Its curry cum brown gravy that they use for the rice is another unique addition.
Although the way they serve seems to be very ‘unclean’ and ‘messy’, but it is surely worth a try as I don’t think you can find this anywhere else.
From the left : Curry cum brown gravy rice, Pork Chop
From the left : Sambal mussels, Stir Fried Cabbage, Braised Pork Belly
Beach Road Scissor-Cut Curry Rice is located at :
229 Jalan Besar (corner of Kitchener Road and Jalan Besar)
Open daily from 11am to 3.30am
My name is Joyce, author of Eat What Tonight. Spending time in the kitchen has been one of my greatest therapeutic passion thus far even though I couldn't do it on a more often basis than I wish I could. I do not prized myself as a great cook or baker, after all I am a one-woman show in the kitchen and blogging scene. Nevertheless, I hope this little space of mine can aspire anyone like myself to appreciate and enjoy the best of oneself's efforts in every single home made dish.