Heng Kee Curry Chicken Mee

Great taste reasonable value
There are quite a few curry noodle places around Singapore. There’s one upstairs of Hong Lim too, but I still prefer the curry here.
The curry base is slightly lighter then normal curry, but its fragrance is great. Right amount of spiciness without additional chilli. The fried doufu slices is very well soaked and sponged in curry and is tasty even on its own. I still prefer the usual yellow noodles, but there are lots of orders for the noodles and bee-​hoon mix.
The amount of «white» cooked chicken is pricy for the $ 7 (inflation and fame?) and is probably less fatty then the usual hainanese chicken rice variety.
On the whole, the great taste of the white meat in curry broth is very memorable. Bean sprouts is pleasantly crunchy. Watch the shirt and sleeves or you will be spotted! Not a good idea if you have a meeting next to attend.
Sorry no photos here.

Been eating at this stall since I was a kid growing up in Hong Lim Garden. The stall has been passed on to the owners son, and it was a seamless transition, with the preservation of its original taste. The steamed chicken is succulent and juicy, and the unique curry soup is unique to Heng Kee. The prices went up a little to $ 5/​-​to $ 7/​-​and I think this is perfectly reasonable considering that the owner still cooks the noodles and packs the bowl full of ingredients. One of the must eat places whenever I am in town

I find its quality has been consistent for many years, with their concentrated sweet n appealing gravy. The chicken is smooth n tender to me too. This Teochew cooking style master really lives up to his standard. As good food always demands long queue daily… so be prepared to queue for at least half-​hour.

I will always head to Hong Lim Food Complex for breakfast once in a while because my parents are fans of the prawn noodle stall and I have always been intrigued by the snaking queue in front of Heng Kee.
One day this year, emboldened with a book in hand, I decided to just queue for the heck of it. You could say my curiosity got the better of me — and, now I totally understand the cause for the queue.
It must be the curry gravy — you would think having a whole bowl of curry noodles would probably make you feel sick but they have managed to keep the rich coconuty gravy tasty without being too heavy. Then again, maybe it is the chicken? Paired with generous slices of fish cake and potato, the slices of meat are always extra tender. Or maybe it is the chilli paste that they add last that adds another dimension of flavour to the dish?
I don’t know what it is exactly but thumbs up. Only attempt if you are patient or queue seems sane enough.