Hock Hai Curry Chicken Noodles

Ever sat down with your grandma’s chicken curry with a bowl of rice and wished there was another way to make it less messy and fuss-​free? Hock Hai had that very same thought and came up with Chicken Curry Noodles — a bowl of mouthwatering chicken curry you can call your own, served with egg noodles. Who said you couldn’t have your curry and drink it too? The prices are good to, and they have branches in Marina Square and Maxwell! Delish!

Hock Hai Curry Chicken Noodles has been around for a while. I’m not sure if it’s the same one as the Hock Hai (Hong Lim) brand available at Maxwell Food Centre (another great hawker centre). Anyway, there are 2 curry chicken noodles stalls at Bedok Interchange. 1 face the interchange and Hock Hai is the one that faces the car park behind the bus terminal. This is the white signboard with red words. The former’s curry chicken noodles has an herbal taste to it which doesn’t sit well with me. Hock Hai’s has a richer coconut milk flavor which is fragrant and flavorful.
You may wonder how is this different from our famous Laksa dish. Well, i like this better because it has more meat (i’m such a carnivore). Chunky pieces of succulent steamed white chicken meat, which has been deboned for ease of eating, will be placed on top the noodles of your choice and generously drenched with the lightly spiced curry (IMO). As you can see from the picture above, there are other ingredients such as fish cake, tau pok (fried beancurd skin) and pig skin (eeeww) that are stewed in the pot of curry before being served. Oh yums.
This is something that i eat over and over again, every time i head to Bedok Interchange.