These are noodles created in Singapore by the Teochews. It’s cooked in a milder curry with chicken stock and are thus more palatable. It is popular in both Singapore and Malaysia, although their styles differ slightly. It is usually topped with steamed or boiled chicken, fish cake, bean sprouts and tau pok (spongy tofu).
Curry Mee/ Noodles
Ah Heng Curry Chicken Beehoon Mee
531A Upper Cross St #02-57/58, Hong Lim Mkt & Food Ctr (Map) Mon – Sat : 10am- 3.30pm
Sun
This stall sits directly above the Heng Kee outlet and both enjoy a line of regulars and have their own legion of fans. This version comes in a nicer colour – brown orange tints with a thin film of chilli oil above. The smooth poached chicken chunks and the soft braised taupok are very comforting and unctuous. But his curry is gentler and appeals to the mass middle- of-the-curry-road fans. The curry has a richer coconut density and it tastes less of the masala and more of the sambal with a rich stock. Stir the roasted dried shrimp sambal (served seperately or as a topping) in and it does wonders to this noodle meal.
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