Loo San Restaurant started out as a restaurant that holds wedding banquets. It was founded in 1960 by a group of southerners and in 1967, the current owner, Mr. Huang, ran the business as a sole proprietor. He sold curry rice in the mornings and holds wedding banquets at night. In 1990, they decided to fully focus on serving Hainanese Curry Rice only up till today.

Loo San Restaurant is currently in its 3rd generation. The curry rice here is different as it has been modified.  The owner states that he decided to add salted fish (a favorite of the Malays) into his curry, creating a fusion and a whole new flavor.

 The Hainan Curry Rice is filled with countless hidden surprises. It is served with braised pork, braised tofu and braised egg. The rice is covered with dark-coloured gravy and yellowish-orange curry sauce. The combination is an innovation – visually pleasant and has its own unique flavour.

Once the owner begins his business in the morning, the kitchen be so busy that everyone would be working without cease. And if an ingredient runs out, they would immediately restock.

Each and every dish served here is delicious and customers may choose their dishes based on their likings. And of course not forgetting their homemade spring rolls, otak-otak and braised pork. The owner takes pride in his dishes and is confident that customers will always return for more.