Heng Kee Curry Chicken Bee Hoon Mee 531A Upper Cross St #01-58, Hong Lim Mkt & Food Ctr (Map) 10.30am – 2.30pm Sun
They are one of the old names in the business and were started by the late patriarch. Mother and son carried on where he left off and nothing changed. The own make curry paste takes two days to make in a separate little central kitchen and rests before it is used. The dried chilli roastiness in the curry is so distinct, it’s one reason why die-hard regulars swear by it. They practically know everyone in the long queue each day. Trivia, they are up and about at the stall by 3 am each business day- to prep and poach the chickens (using an archaic hand dip and dunk method which takes about 100 dips per fowl, and he dunks 3 fowls per session, that's about 6kg of arm curls, 100 reps), fry the curry paste, cut the greens, puff tofu, parboil the potatoes plus a ton of little misen-plus work, just so they can be ready by 10 am- ridiculous. But they are local food heroes in so many ways.
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