Top 2 Best Curry Chicken Mee in Singapore
Good chicken curry mee in Singapore isn’t easy to come by – and after an extensive search, we have come up with the Top 2 finalists – the only two we can support with full confidence. We had to drop many from our list because many stalls are imitations or “copycats” lacking in originality – it’s not certain if they are franchisees, but the standard did vary too greatly for us to include them.
So how did the final two make it onto our list?
Here’s our criteria:
- Curry gravy – the soul of curry mee: the gravy has to achieve the right balance – rich but not overly thick or too dilute, with a nice and fragrant curry flavour, further enhanced by coconut milk and other spices or ingredients. Not too oily – definitely no thick layer of oil.
- Chicken chunks – preferably fully de-boned. Steamed white chicken should be moist and juicy.
- Potato – American or Holland yellow potatoes which are more tasty and tender. Not the cheaper, hard and tasteless white potatoes.
- Tau pok – Many curry mee stalls tend to opt for the coarse and fluffy type of tau pok (fluffy fried bean curd), rather than the finer and more substantial, “meaty” tau pok to cut cost, which compromises the quality of the dish. You can guess which version we prefer!
- Fish cake – chewy but not packed with flour or made from cheap and low quality fish.
For a fair comparison, we ordered curry mee from both stalls at the same time and evaluated them side by side.
Ah Heng’s curry was bright orangey whereas Heng Kee’s was dark red. Ah Heng’s gravy was thicker and richer than Heng Kee’s, which was more dilute. Ah Heng’s curry was more distinct in flavour with coconut milk and curry powder aroma. Spiciness is not too fiercely hot in both. However, the consistency of the curry from Ah Heng can be erratic from day to day, some days it tastes better and some days they just couldn’t get it right based on our few trips there.
Steamed chicken chunks which is one of the key components for this dish. Chicken from Ah Heng was always boneless whereas you’ll have to prepare to de-bone Heng Kee’s chicken.
Ah Heng’s chicken chunks somehow tasted more juicy and were bigger in size as well.
Tau pok is another must have topping. Ah Heng tau pok is of superior quality compared to Heng Kee, which uses the coarse and fluffy cheaper version.
Fish cake is much bigger (longer) slices at Heng Kee, but bigger doesn’t mean better – we actually prefer the fish cake from Ah Heng which is tastier and less artificial (rubbery) in texture.
Noodles and potatoes are fairly similar in both.
Heng Kee no doubt triumphs in its chili sauce, flavourful and savory.
The queue in front of Heng Kee Curry Chicken Noodles may be longer than Ah Heng Curry Chicken Mee Hoon Mee. However, we think that’s just an illusion from their slow serving speed. All factors considered, our preference still goes to Ah Heng Curry Chicken Mee Hoon Mee as our top choice for curry mee in Singapore. Who’s your pick?
Refer our detail review for
Ah Heng Curry Chicken Mee Hoon Mee @ http://ieatandeat.com/ah-heng-curry-chicken-bee-hoon-mee-2/
Heng Kee Curry Chicken Noodles @ http://ieatandeat.com/heng-kee-curry-chicken-noodles/
Ah Heng Curry Chicken Mee Hoon Mee
Add: Hong Lim Market and Food Centre, 531A Upper Cross Street #02-58, Singapore 051531
Hrs: Mon – Sat: 9am to 5pm. Closed on Sun & PH
Heng Kee Curry Chicken Noodles
Add: Hong Lim Market and Food Centre, 531A Upper Cross Street, #01-58, Singapore 051531
Hrs: Mon – Sat: 10:30am to 2.30pm, Closed on Sun & PH