Curry chicken noodles ($6)!
Golden Mile hawker curry chicken noodles: bee hoon in a coconut curry broth with chicken, tau pok, fishcake and soft potato. $6.
Lunch at Golden Mile: curry chicken noodles, $6. ๐
What was in the bowl:
- Coconut curry broth: the orange, rich curry soup
- Chicken pieces: tender bone-in or boneless chicken in the curry
- Tau pok (fried beancurd puffs): the spongy puffs soaking up the broth
- Fishcake slices: the pale rounds
- Soft potato chunks: the curry-stewed potato, the sweetness
- Bee hoon underneath (with noodles available as a mix)
Curry chicken noodles (ๅๅฑ้ข) is the Singapore-Chinese curry mee: a coconut curry broth, lighter and more soup-like than laksa, with chicken, tau pok, fishcake and potato over noodles. It shares DNA with laksa (both are coconut curry noodle soups) but runs thinner and more curry-forward, often with curry powder and less of the rempah-and-belacan punch, and it leans on chicken and potato rather than prawn and cockle.
The tau pok and potato are the soul of curry mee: the fried beancurd puffs act as sponges, soaking up the curry until each bite bursts with broth, while the soft potato adds a starchy sweetness that rounds out the spice. A curry mee without enough tau pok is missing the point.
The broth is the test: a good curry chicken noodle gravy has real coconut depth and a curry-spice warmth, not just yellow-tinted water. This one had the body, the coconut and curry balanced, the chicken tender from stewing in it.
The noodle choice is usually yellow noodles, bee hoon, or a mix; the bee hoon soaks the curry well, while the yellow noodles add bite. Either way the broth is the star.
At $6 for a curry chicken noodle at Golden Mile, this is fair hawker value.
Overall: 4.2 / 5. ๐๐๐ผ The broth-soaked tau pok and the soft potato in the coconut curry were the standout. Hawker standard done well, would re-order.
