Ah Heng Curry Chicken Bee Hoon – A Timeless Recipe of Delicious Curry Chicken Noodles Since 1967!

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. 

The first thing at the stall that will catch your eye is the large vat that’s filled to the brim with tau pok, boiled potatoes and a vibrant, orange curry roux. Each bowl of ingredients goes through a little “rinse” 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. 

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 comprise thick bee hoon, thin bee hoon or yellow noodles.

I went for a mix of thin bee hoon and yellow noodles, and the hearty bowl of noodles was topped with generous pieces of tau pok, 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 flavours of the curry. Every spoonful was very addictive. 

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 flavours certainly didn’t clash in any way. 

Besides the broth(obviously) being my favourite thing in the bowl, the tau pok 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 flavourful curry. 

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.

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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