O’right folks, as promised in our previous radio session here’s a feature article on this Curry Chicken Noodle place I was referring to on our recent Meshradio sets.

Curry Chicken Noodle, a rather unusual fusion of yellow noodles, curry soup base and steamed white chicken. This distinctive hybrid of a dish grew to become a widely loved fare in Singapore as well as Malaysia. Apart from slight differences in the preparation style, folks who have tasted this laksa-like dish would concur that it makes a truly fulfilling and hearty meal.

Once again, we revisit one of my favourite makan locales near the central district. “Crouching Tiger, Hidden Dragon” has long been a catchphrase i’ve used to describe hawker centres and coffeeshop enliven by an assembly of hawkers who can dish out proper chow and Hong Lim Food Centre is amongst these glorious food havens. With the likes of Ah Kow Minced Pork Noodles (highlighted in our previous review), Outram Park Char Kway Teow, Morning Bah Kut Teh, The Old Stall Prawn Noodles and many other unsung maestros congregated here, we roughly have a gist of the high standards expected. For Ah Heng Curry Chicken Bee Hoon Mee, their strive for foothold becomes twofold with the presence of another famous Curry Chicken Noodle (Heng Kee) vendor situated on the ground level, right beneath their booth. The situation is somewhat like the Spartans fending the Persians, except with bolsters. From the way I look at it, stimulating healthy competition would likely increase the desire to excel and in such situation, foodies alike can dine without subjecting themselves to sloppy food standards.

Based on the second level of Hong Lim Food Centre (or Hock Hai to some of the old geezers out there), Ah Heng is set at the far corner of the complex. Approaching the venue, I was met with a steady stream of customers leading to a rather inconspicuous stall, queuing up fervently for the steaming bowl of curry chicken noodle. Earlier on, I had a bit of a trouble trying to capture a proper stallfront photo due to the constant flow of clients who kept blocking my shot, as illustrated in the photo. Guess the only time I can grab a decent shot would be one when the shutters are down.

Returning with the noodles, after a melee of jostling with the hungry mob, I found a quiet corner to revel in my bounty, a mouthwatering bowl of beehoon in a tantalising bright orange curry soup base, topped with succulent steamed chicken prepared separately from the curry with lavish servings of tau pok and potatoes. The curry base prepared from fresh chicken stock has a slight umami sweetness, very palatable much like laksa except the absence of dried shrimps (hae bee) and minimal use of coconut milk. The steamed chicken that came with the beehoon can easily rival those from good chicken rice stalls, dabbed and eaten with the special piquant dark chilli sauce it was simply impeccable. Ah Heng’s Curry Chicken Noodles comes in forms of both thick and thin beehoon, thick yellow noodles and orders of $4.50 and above are entitled to choice parts like drumstick.

Compared to its rather popular counterpart, Heng Kee, I would favor Ah Heng’s Curry Chicken Bee Hoon more due to its lighter curry stock and generous servings. Speaking of which, Heng Kee also have the tendency to prepare and present their food in a slightly coarse manner resulting in fragments of chicken bone sprinkled all over.

Do stop over at Hong Lim to testify the taste for yourself. And after that, like R Kelly, you’ll start believing in alot of things.

PS: Remember to arm yourself with a pack of tissue less you wanna end up with a red oily moustache. Happens to me all the time.

-Darth Sidtoh