Ah Heng Curry Chicken Bee Hoon Mee

Heng (Lucky) To Only Have Eaten It Once.
I love my curry.
Chicken curry, Fish Curry, Indian Curry, Chinese Curry, Japanese Curry, Nonya Curry… You name it I love it and curry chicken noodles are no exception.
Curry Chicken Noodle is one of my great pleasures and certainly a comfort food.
Whether it’s a cold day, or after a hard day of work, nothing soothes the soul like a hot, rich, fragrant bowl of curry chicken noodles.
I’ve heard of the 2 curry chicken noodles for the longest time but never got around to tying them.
Either because we passed by when I wasn’t hungry or the queues were way too long.
One day, while deciding to have breakfast there, I noticed that there were only 4 people in the queue.
Finally! My chance to try!
As the one on the first floor was closed, I decided to try Ah Heng, the one that usually has the longer queue.
Doubts started to set in once the bowl was served to me.
The soup looked a bit light, obviously lacking the orange-​ness that you normally find in curry noodles.
There was a slight fragrance to it and well… I’ve learnt not to judge a book by its cover, especially for food.
However, one taste of the soup and I was very sadly proven right.
The soup didn’t really taste like a curry chicken soup. It tasted more of a salty chicken soup with a hint of curry added, a bit like making a curry Instant noodle and realizing you added a little too much water.
While the chicken was pretty tender, the lack of oomph in the curry ensured that the potatoes looked and tasted like well… Salty boiled potatoes are there wasn’t enough sweetness in soup to excite me while it was being soaked in the «tau pok».
Sadly… I really don’t see what all the fuss and long queue is about. In general, the entire dish tasted a lot like the one time I tried using canned chicken curry to make into curry chicken noodles. Similar to that incident, I will only try it once and never again.

The chicken curry noodles here was very tasty. The chicken was very tender, and the yellow noodles had a nice chew to it. I would definitely eat it again if I had stayed in Singapore longer.

I find this stall slightly inconsistent. Today’s chicken meat was a lil bit dry compared to previous visits!
Everyone who frequents this Honglim Food Centre knows about the famous Curry Noodles!
As the story goes, some people prefer the one upstairs and some the one downstairs. I personally have heard the delicious stories about the one downstairs first, only to realise that there’s one just as famous on the second floor too!
I’ve had the privilege to try BOTH within a short time span of a month and have delcared downstairs the winner by a hair.
Frankly speaking, they aren’t really that far off from each other and ure not gonna be REALLY missing out if u are one over the other. But consistency lies with the one downstairs and not Ah Heng due to their slightly drier meat I had today. Its not really paper dry, don’t get me wrong. Just that if i’m being REALLY picky, then yep!
That being said, there so many other things in Honglim to try out there as well! If you wanna know follow this commandment, «Thou shall Unilocal search and Thou shall find out!». ;)

Just spent a week in Slovenia and Croatia. Loved the mountains, lakes, history, food and drink. But there was one problem… NO CHILLI!!!
You can take the girl out of Singapore, but you can’t take the Singaporean away from her stomach. Yes, even though I had the best of the Adriatic and the freshest yoghurt I’ve ever tasted in my life, I craved chilli. Chilil on my pizza, chilli in my soup… anything. So what’s a girl to do the minute she gets home? Drag her dude to Hong Lim for some curry mee on a Sunday. Zero queue and maximum spicy.
For some reason, the curry zhup was less thick than before and that was disappointing. It was still spicy (and yes, I tipped an entire giant dallop of sambal into my soup), but somehow lacked the kick that’s ingrained in my memory. Fish cake slices are still large and decent portions of chicken and noodles for $ 5. Loved fishing out the well soaked tao pok slices too.
To make up for that lack of kick, I had a bowl of home made fishball and fish cake soup (with lard of course) from a few stalls away. We’re all good now.

The current «king» of Singapore (Nik) introduced me to this and what a wonderful find it was. I am glad I tried it. I hardly eat curry chicken noodles because
1. never a big fan of Chinese style chicken curry outside of home
2. «it is fattening» being ingrained in the mind by the media and others
3. those I tried before were lackluster and a total waste of the precious calories
This version totally blew the mind. I like the subtle smokiness of it and I believe it is from the chili on the side. Mix the chili into the noodles to get the maximum taste out of it. The chicken is very tender (white meat) and the taupok is thoroughly soaked with the gravy. The whole ensemble is just so good. Maybe I like spicy food but I do not think the gravy is particularly spicy. It is just nice to me.
I will definitely be back for this in future. Thanks Nik, for the recommendation.

The Curry is very fragrant and spicy, for people who cannot really take spicy food, you might want to consider to have a drink to go with it.
They are generous in portion and the chicken meat is tender. The chicken meat are de-​boned and removes the hassle of using your hands or getting the curry smell on your hands. The gravy is good to the last drop and very rich in flavor.

The curry chicken bee hoon mee here is served in 3 sizes. I opted for the smallest bowl of curry bee hoon. You can also choose from different types of noodles.
First of all, let me say that the curry here is really more spicy than usual, so be prepared. The gravy is very slurp-​worthy and is completely absorbed by the thinly sliced tau pok. There are also other ingredients, such as potato, chicken and fishcake. They don’t skimp on the ingredients, which is a huge check mark in my book.
The chicken was very tender and the noodles are very nice. Overall, definitely highly recommended from me.