SINGAPORE HAWKER FOOD | Heng Kee Curry Chicken Noodles (興記咖喱雞米粉面) | Hong Lim Food Centre
The stall founder Mr Tay Yong Heng started selling curry noodles from a push cart along Synagogue Street in 1960s. He shifted to the current premise at Hong Lim Food Centre in 1979.
Committed to keeping to the family's fivedecadeold traditional recipe, the current second generation successor fries his own rempah (spice mixture), a crucial ingredient that makes the curry unique and flavourful.
Curry is served on top of noodles with blanched chicken, tau pok, fish cake, potato and beansprouts. Chicken is tender, and the spongelike tau pok soaks up and bursts with thick curry broth!