Just how did poached chicken and curry come together again? While Singapore is the land of Hainanese Chicken Rice, the other much over-looked dish is Curry Chicken Noodles.

I mean, laksa always get all the attention too.

My other main question is: Some stalls which specialise in fishball noodles also sell Curry Chicken Noodles – how did they come together? For example, Jurong Fong Yuen Minced Pork Fishball Noodles at Ayer Rajah Food Centre and Fa Ji at Kovan Food Centre.

If you are looking for Curry Chicken Noodles, your best bet is at Hong Lim Food Centre.

There is Heng Kee Curry Chicken Bee Hoon Mee downstairs – said to be the original, and oh that chilli sauce; and Ah Heng Chicken Curry Bee Hoon Mee which now comes with a Michelin recommendation.

Cantonese Delights (#02-03) and Ji Ji Wanton Noodles (#02-49) also serve up Curry Noodles with crispy chicken cutlet, but theirs are different styles all together.

Here are some of the best places you can find Curry Chicken Noodles in Singapore:

Ah Heng Chicken Curry Bee Hoon Mee 亚王咖喱鸡米粉麵
Blk 531A, Upper Cross Street #02-57/58, Hong Lim Market and Food Centre, Singapore 051531
Opening Hours: 10am – 9pm (Mon – Fri), 8am – 9pm (Sat – Sun)

The lone item in Ah Heng’s stall is Chicken Curry Bee Hoon Mee ($5, $6, $7) available in different sizes.

This dish is made with bee hoon (rice noodles) or yellow-noodles in a laksa-resembling curry broth, topped with ingredients like chunks of potato, spongy tau pok (fried bean curd), slices of fish cake, bean sprouts, and the main protein of Hainanese chicken.

My personal favourite part are usually the potatoes – soft, delicate, yet does not disintegrate within.

The noodles have a smooth, slippery texture so it is best to eat them with a soup spoon. Served with a saucer of special sambal chili on the side.

While the base was OILY, it was not too heavy or rich as the usual curries, so it is actually possible to finish drinking. Ah Heng Chicken Curry Bee Hoon Mee (Hong Lim Food Centre)

Heng Kee Curry Chicken Noodle 興記咖哩雞米粉麵
Blk 531A, Upper Cross Street #01-58, Hong Lim Market and Food Centre, Singapore 051531
Opening Hours: 10:30am – 2:30pm (Tues – Sat), Closed Sun, Mon

Some prefer upstairs, other prefer downstairs. (Ah Heng has a more predictable, mass friendly taste; while Heng Kee is really aromatic.)

Heng Kee said to be the original here, serves up Curry Chicken Noodles in two sizes – standard bowl ($5.50), big bowl ($8).

Take note that the wait can get rather extended even the queue doesn’t seem THAT long. The hawker here chops up the chicken upon order, ensuring better freshness.

The curry tends to be rich and spicy, but not as coconuty. That sambal chilli sauce (take just one saucer) is the best accompaniment you can add to the gravy, as it enhances the flavours.

And the tau pok pieces which are cut up to bigger slices, soaking up all those curry gravy that they have been cooked in, are ultra-shiokness.

Da Po Hainanese Chicken Rice & Curry Chicken Noodle
Golden Mile Food Centre B1-53, 505 Beach Road Singapore 199583
Opening Hours: 11am – 8pm (Tues – Sun)

”My curry nice or not? How did you hear about us?” Auntie was super friendly when she found out it was the first time my friend had tried her Curry Chicken Noodles.

The Curry Chicken Noodles ($5, $6) comes with big pieces of poached chicken, soft potatoes, fishcake slices, tau pok, soft bean sprouts, and the best thing… pig’s skin. They are indeed generous with the ingredients.

The curry gravy which is made with fresh coconut milk, didn’t taste overly greasy and was quite ‘drinkable’ – you could just finish the entire bowl.

I would say it was just balanced and not too rich or lemak.

Poached chicken was tender and quite moist. This Curry Chicken Noodles stall also sells Chicken Rice, might as well right?

Hock Hai (Hong Lim) Curry Chicken Noodle 福海(芳林)咖喱鸡米粉面
208 New Upper Changi Road, #01-58 Bedok Interchange Hawker Centre, Singapore 462208
Opening Hours: 9:30am – 10:30pm (Mon – Sun)

Hock Hai (Hong Lim) Curry Chicken Noodle has been around way before Bedok Interchange Hawker Centre’s renovation in 2013.

Known for its noodle bowls that brim with ingredients, it offers Curry Chicken Noodles ($4, $5, $6) at generous portions.

In the stall, a large pot of curry filled with ingredients will entice you even from afar with its fresh-cooked aroma.

The Curry Chicken Noodle was served in piping hot curry soup that was fragrant, medium-bodied and mildly spicy.

Prepared home-style ala grandma’s way of cooking, the soup tasted mildly sweet, savoury and spicy from the blend of different spices and coconut milk.

If you are thinking that the gravy would be thick and rich like curry, this is actually closer to Laksa’s consistency.

After trying out a number of Curry Noodles in Singapore, this came across as more mild and not that overpowering. I can imagine some people would prefer curries that are more flavourful and aromatic. Hock Hai (Hong Lim) Curry Chicken Noodle (Bedok Interchange Food Centre)

Yam Mee
209 Hougang Street 21, Kovan Market and Food Centre 01-35, Singapore 530209
Opening Hours: 7am – 9pm (Tues – Sun), Closed Mon

Interesting that Hougang’s Kovan Market and Food Centre has a number of stalls selling Curry Chicken Noodles – but it is a more by-the-way thing.

The two more prominent stalls are FA JI Minced Meat Fishball Noodle and Yam Mee – both have their own fans.

Yam Mee serves up Curry Chicken Mee ($4) with gravy consistency that is closer to Laksa’s – so it is more on the ‘diluted’ side and may lack of the lemak richness.

While the poached chicken was relatively moist, they were not chopped up that properly and thus bony. Still not bad a try, but I guess people are really here for the fishballs.

Other Related Entries
10 Must-Try Char Kway Teow Singapore
10 Must-Try Prawn Noodles In Singapore
12 Must-Try Hokkien Mee In Singapore
10 Must Try Chendol in Singapore
10 Best Beef Horfun In Singapore

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

2 COMMENTS

  1. I used to love eating curry chicken mee since 1960 when the stall was at Wayang Street. At that time, they added dry pork skin and chicken parts apart from tau pok to the gravy to enhance the taste. The gravy was not lemak and was good. Nowadays they only added tau pok to the gravy and is very lemak. The stall then is still at Hong Lim 2nd level. However the gravy has only tau pok.

LEAVE A REPLY

Please enter your comment!
Please enter your name here