I have been eating at Heng Kee Curry Chicken Bee Hoon Mee 兴记咖喱鸡米粉面 long before my blogging days. Heng Kee is a pioneer of curry chicken noodles in Singapore. Curry, chicken and bee hoon/ yellow noodles is a great combination of my comfort dishes. It's a brilliant idea to put all three together in one dish.
I waited 30 minutes before I reached this point in the queue. Many customers were taking away several orders each.
Since I waited so long, I opted for the large SGD7 bowl of curry chicken bee hoon. (The regular bowl costs SGD5.)
The curry broth was heavy bodied with coconut milk, chicken stock and slightly grainy with ground curry spices. It was aromatic and tasted quite sweet, slightly savoury, and just mildly spicy. It was not too greasy as the floating oil had been skimmed off. Even people new to curry will be comfortable with this "friendly" curry broth.
If you want more kick in your curry broth, add in Heng Kee's house made sambal chili sauce. The sambal chili is deeply savoury, quite spicy and has slight bitter notes.
Heng Kee's curry chicken is poached like those at good chicken rice stalls. The flesh was smooth, very tender and juicy. The fat just beneath the skin congeals into a sweet jelly like gel. Heng Kee's chicken has that lovely chickeny flavour and aroma which even many chicken rice stalls fail to deliver.
The fresh chicken is cooked 90% done which is perfectly safe to eat - I like it this way. If you prefer it cooked through, bury the chicken pieces in the hot curry broth for a couple of minutes.
There were many pieces of this taupok. The spongy taupok itself were quite flavourless and rough, but it did a marvellous job soaking up the curry broth.
There were several long slices of bland tasting fish cakes which I livened up with a bit of house made chili paste.
The potato was peeled and fried before cooking till soft in the curry broth. The potato was sweet with infused curry flavours through it.
The generic bee hoon picked up the curry broth well. We also have the choice of yellow noodles.
Mr Tay Khang Huat 鄧康發 or Ah Huat is the third generation owner of Heng Kee. Together with his elderly mum, Ah Huat runs the stall founded by his grand dad more than 40 years ago.
Ah Huat's dad (the late Mr Tay Yong Heng) used to poke his nose around Singapore's Little India to sniff out inspirations to spice up his curry broth. Ah Huat has vowed to keep up his dad's recipes and techniques.
Waiting time of at least 30 minutes is expected.
There may be debates about which chicken curry stall's curry is better but for chicken, I think Heng Kee is hard to beat.
Restaurant name: Heng Kee Curry Chicken Bee Hoon Mee 兴记咖喱鸡米粉面
Address: #01-58, Hong Lim Food Centre, 531A Upper Cross Street, Singapore 510531
GPS: 1.284966, 103.846049
Hours: 10:00am to 2:00pm (Closed on Sunday, Monday, Public Holidays)
Tel: 9362 3372
Date visited: 2 May 2015
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