Ah Heng Curry Chicken Bee Hoon

Some of you might be familiar with MICHELIN-approved Ah Heng Curry Chicken Beehoon in Hong Lim Market & Food Centre, but did you know they have another stall located in Bugis? Tucked away in a coffee shop on 269B Queen Street, the stall offers the same delicious chicken curry noodles that’s whipped up by the same second-generation family who runs the first stall in Chinatown.

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The first thing at the stall that will catch your eye is the large vat that’s filled to the brim with pok tau, boiled potatoes and a vibrant, orange curry roux. Each bowl of ingredients goes through a little โ€œrinseโ€ of curry where the chef pours the curry back into the vat before filling the bowl up again and adding in large, chopped chunks of Hainanese chicken.

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There’s only one dish on the menu, so you know they’ve spent ample time (decades, even) perfecting their recipe. The first generation chef Ah Heng actually set up shop in 1967! The curry chicken noodles come in three different sizes ($5.50, $6.50 and $7.50) and can comprehend thick bee hoon, thin bee hoon or yellow noodles.

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I went for a mix of thin bee hoon and yellow noodles, and the hearty bowl of noodles was topped with generous pieces of pok tau, potatoes, fishcake slices, beansprouts and chicken. The thick and creamy curry broth was reminiscent of laksa broth, delivering just the right punch of spice without overwhelming the rich flavors of the curry. Every spoonful was very addictive.

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The large, meaty pieces of chicken were a tad too tough for my liking, but it definitely went great with the spicy, homemade chilli on the side. Crisp, smokey and slightly bitter, the chill acted as a nice contrast with the curry and the flavors certainly didn’t clash in any way.

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Besides the broth(obviously) being my favorite thing in the bowl, the pok tau also instantly won me over. Instead of the airy, puffy kinds I’d usually come across, these ones were pleasantly thick and soft in the middle. Each piece had soaked up an ample amount of the flavorful curry.

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The fish cake slices were also rather thick so they delivered a good bite. As for the potatoes, they were boiled to perfection and didn’t fall apart too easily but were still soft enough.

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I’m definitely a fan of Ah Heng Curry Chicken Bee Hoon and can see why they’re in the MICHELIN guide because they sure as heck deserve it. Be prepared to join the long lines that start building up around lunchtime, though!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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Sheila Hong

Notorious among friends for her massive sweet tooth, Sheila is game to try any food that comes her way – as long as it’s edible. She spends half her time battling food comas with attempted naps and a good sweat sesh at CruBox to shed off those pesky calories.

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