Melody Chicken Curry Noodle – Unique Burmese-Indian Fusion Dish in Toa Payoh

The stall name might sound simple: Melody Chicken Curry Noodle. But take a closer look and you would quickly see that this isn’t the usual hawker version that you can commonly find. Here, owner Melody Yen taps into her Burmese roots to create a curry that is tinged with Indian influences. The result: an intriguing, spice-scented bowl that cannot be found elsewhere. 

This unique Burmese-Indian style of cooking is inspired by Melody’s memories of growing up in the hometown of Lashio, Myanmar. Interactions with her Indian neighbours acquainted Melody with their ways of cooking – and thus explains the tagline of the stall: “Curry … made by a Chinese girl from an Indian village.”

Naturally, chicken curry noodles (from $4.50) are what people visit the stall for. The gravy, which comes slightly more runny than the usual thick variant, is drizzled over your choice of carbs – noodles, thick and thin bee hoon, rice, or even prata – then finished with tau pok, potato chunks, bean sprouts, and finally, a whole chicken drumstick. 

We were told that the noodles-bee hoon combination is the most popular option – and rightfully so. The varying textures helped cling to the slick curry, which had a comforting warmth that wasn’t too spicy. The thick bee hoon was also an enjoyable option for its slippery slurp. 

To make the signature chicken curry sauce, preparation begins as early as 4.30am, where star anise, cinnamon bark, and other aromatics are added as part of the owner’s secret recipe. Cloves, imported from Myanmar, are also specially chosen for their potent fragrance. 

Pieces of tau pok helped soak up that flavour-packed curry, and we especially enjoyed the accompanying chicken drumstick. Sourced from kampong chickens, and poached separately, the meaty chunk was fall-of-the-bone tender and could easily be picked apart by chopsticks. 

Need an extra kick? Don’t forget to try some of the stall’s own chilli sauce. The condiment is made with fresh chillies, and finished with a fresh squeeze of lime to give this chicken curry noodle a brighter, punchier note. 

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