All this talk about “Singaporean style Curry” (cues The New York Times recipe) is making me crave more for our local curries. And this particular dish – Curry Chicken Mee.

While Singapore is well-known for its Hainanese Chicken Rice, the other much over-looked dish is Curry Chicken Noodles.

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

There is Heng Kee Curry Chicken Bee Hoon Mee downstairs, and Ah Heng Chicken Curry Bee Hoon Mee which comes with a Michelin recommendation. Also look out for Cantonese Delights (#02-03) and Ji Ji Wanton Noodles (#02-49) also serve up Curry Noodles with a different style – added with crispy chicken cutlet.

While this is a fast-disappearing hawker dish, here are some of the places you can find Curry Chicken Noodles in Singapore (this guide focuses on the poached chicken and curry versions):

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 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.

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 – 3:30pm (Mon – Sat), Closed Sun

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), Closed Mon

”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: 9am – 11pm (Tues – Sun), Closed Mon

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

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 milder and not that overpowering. I can imagine some people would prefer curries that are more flavourful and aromatic.

Fu Hai Curry Chicken Noodles
Tiong Bahru Market #02-16, 30 Seng Poh Road, Singapore 168898
Opening Hours: 8:30am – 7pm (Mon – Sun)

Another Curry Chicken Noodles that state “no other branches”, and is called “Fu Hai”. One wonders its relation to the other “Fu Hai” (Hock Hai” at Bedok Interchange Food Centre).

This stall used to be located at Albert Street Food Centre and was awarded the Michelin Bib Gourmand Singapore in 2021’s listing (not the Bedok outlet). The stall at Albert Food Centre has closed, but you still can find this at Tiong Bahru Food Centre.

Priced at $5 onwards, one of the reasons why the curry gravy is flavourful is that it is cooked using chicken stock.

Only fresh chickens between 1.9 and 2kg are picked, poached then iced so that the chicken meat remains tender and succulent.

I thought that the gravy was on the lighter side, and not as intense and full-flavoured as some of the others. However, if you prefer something not too heavy, this could be a suitable choice.

Sheng Kee Curry Chicken Noodle
#01-45 Jln Besar, 166 Berseh Food Centre Singapore 208877
Opening Hours: 6am – 3:30pm (Tues – Sun), Closed Mon

This was a surprise find. I ordered it without expecting much as it is not considered famous, but this was one delicious bowl of Curry Chicken Noodles.

Plus, uncle was very friendly as well. He would ask if which part of the chicken you prefer (like breast, thigh, or drumstick) and you would request for more bean sprouts and tau pok.

The Curry Chicken Noodles ($4, $5, $6) comes in three portion sizes, loaded with ingredients in a bowl of curry soup – large tender chunks of succulent poached chicken, bean sprout, soft potatoes, taupok and fish cakes.

There is this hearty taste from the curry gravy yet not overly rich or oily, with a filling and delicious goodness of tender chicken and noodles.

If you want a stronger flavour, add a spoonful of chili and toss it with the noodles.

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.

Yap’s Noodles 叶福家乡面
Yishun Park Hawker Centre, 51 Yishun Ave 11, Singapore 760355
Opening Hours: 9am – 9:30pm (Sat – Sun)
or till sold out

Yap’s Noodles 叶福家乡面 used to operate a stall of its own at Yishun Park Hawker Centre. Now you can find its Curry Noodles ($6 onwards) only during weekends (till sold out) at 51 Noodle House (#01-27) within the same food centre.

The curry noodle stall is known to add an Ipoh-style in its preparation, added with ingredients including shredded chicken and roasted pork.

Its curry gravy was rich and thick, yet different from the usual styles we are used to with less of the curry power used, and not so coconuty.

It was still flavourful and fragrant, prepared with a mum’s recipe with dried shirmps and aromatics like lemongrass added.

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