I am a big fan of curry chicken noodles - a unique dish found only in Singapore and Malaysia fusing Hainanese style poached chicken and chicken broth with Indian curry spices.
I am glad that the famous Ah Heng Curry Chicken Bee Hoon Mee was opened for business as usual today (the 6th day of Chinese New Year which traditionally lasts 15 days).
I am very bad at resisting fiery looking crimson curry bubbling over with aromatic hot steam.
So, I indulged in a bowl lo. No need any excuses ;-p
First things, first. The curry.
The curry looks a tad intimidating with a film of fiery looking layer of grease on top. Beneath that slick is a chicken broth holding together coconut milk and a blend of hot spices giving the curry depth and layers of flavours. I love this as I always prefer curries that have a stock base (rather than just water and coconut milk). The taste is a good balance of savoury, sweet and spicy flavours. It is not overly creamy with coconut milk. I drank up the whole bowl, sweeping aside most of the red slick.
My usual carbs for curries is bee hoon and mee. Bee hoon because the slender rice vermicelli is best at picking up the flavours from the curry as the broth clings to the skinny strands. And, mee because the soft yellow noodles add it's own complementary flavour to the dish.
The tenderness, juiciness and natural chicken flavour of Ah Heng's chicken is on par with Singapore's best Hainanese chicken rice stalls. The curry complements and did not overwhelm the chicken's delicate flavours. The boss told me that they use only maiden hens for their tender meat.
Tau pok, the greatest invention for sponging curry. Ah Heng's tau pok is fresh and clean tasting. Yummy :-D
There is also a slice of fish cake and a couple of skinned potato chunks in the curry. They are tasty and have nice textures.
House made chili sauce. Supposedly deadly spicy but tasted just nice for me leh.... ;-D Savoury with a mild sting and pronounced flavours of spices. The fried spices gave the chili sauce a subtle smoky taste.
Mr Loh who runs the stall at Hong Lim food centre is a nephew of Ah Heng, the founder. Mr Loh had been selling curry chicken noodles for 30 years with his uncle Ah Heng.
Ah Heng himself runs the stall at Queens Street (near Bugis MRT station and the Kuan Yin temple) and another nephew runs the stall at Golden Shoe Complex (Market Street). So, there are 3 Ah Heng Curry Chicken Bee Hoon Mee stalls altogether in Singapore.
->> One of my favourite curry chicken noodle stalls in Singapore.
Read about the other one - Heng Kee also at Hong Lim food centre ^ click on photo ^ Both have their die hard fans.
Restaurant name: Ah Heng Curry Chicken Bee Hoon Mee 亚王咖喱鸡米粉面
Address: Hong Lim Food Centre, #02-57/58, 531A Upper Cross Street, Singapore 051531
GPS: 1.284966, 103.846049 / 1°17'05.9"N 103°50'45.8"E
Hours: 10:00am to 9:00pm
Date visited: 13 Feb 2016
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