Jian Zao Ipoh Curry Noodles – Slurp Up Robust Bowls of Curry Noodles in Ang Mo Kio!

There seems to be many new stalls popping up in the ‘hood of Ang Mo Kio. One particular coffee shop is now home to a trio of fresh faces that are a month old or lesser, the oldest being Jian Zao Ipoh Curry Noodles. After opening in September 2021, the stall has gained a steady following of fans who love a piping hot bowl of delicious curry noodles and I’m glad to say that I’m officially one as well. 

We’ve got a standard menu going on here: 100% curry noodles. The only difference between the different options available is the choices of toppings. Options include their Signature Ipoh Curry Noodle ($5.50), Roasted Pork Roasted Char Siew Curry Noodle ($4.50) and even a (Dry) Curry Chicken Noodle ($4.50). 

I was more used to eating the typical soupy curry noodles topped with chicken wings and the like, so this was my first time giving a dish like the Signature Ipoh Curry Noodle a go. I was surprised to see this wonderfully aromatic bowl topped with pork belly, char siu slices and French beans, along with shredded chicken and tau pok. 

The curry wasn’t too thick and the mix of coconut milk and spices made it very addictive. Afraid of spice? The curry leaves only a slight tingle on the tastebuds so you can enjoy this bowl without fear. I went with a mix of bee hoon and yellow noodles as my choice of carbs just in case there was any lingering alkaline taste from the latter, but, thankfully, there wasn’t any. 

The pork belly chunks were on the thicker side, with thin layers of fat in between the meat. While it wasn’t quite the golden ratio of meat to fat, it went well with the fragrant curry. The thin char sit slices, which were on the sweet side, were similar to those found in Japanese cuisine, and complemented the savoury bowl well.

The amiable lady running the stall recommended the (Dry) Curry Chicken Noodle. I was a little confused at first because the proportion of the curry was similar to that of the soupy one I had. One sip of the roux was all I needed to taste the difference; it was a lot thicker and the coconut milk and spiciness was slightly tamer compared to the Ipoh Curry Noodle but still very robust. 

The tau pok pieces had brilliantly soaked up all the flavours from the curry and the chicken was nice and tender. 

Between the two, I have to say I’m more in favour of the Signature Ipoh Curry Noodle with its ensemble of ingredients but I did enjoy the thickness of the dry version’s roux. Jian Zao Ipoh Curry Noodle definitely has one of the best curry chicken noodles in Singapore!

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

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