Big curry puff @ secret recipe

Today we had dinner @ secret recipe. My wife had her favorite tomuam kung while i had this big curry puff with fancy name (chicken menda tah). No body at the shop asked me how's the curry puff, but if they ask, the answer would be 'please make the skin thinner. I don't like the margerine smell of the skin'. I also a bit curios on the tomyam taste - the tomyam taste slightly different every time and differ outlet to outlet. My guess is this secret recipe is people oriented and keep secret from the chefs (read: no detail work procedure).