Curry chicken noodles — chunky tofu + potato ($6)!
SG curry chicken noodle bowl — bee hoon in coconut curry broth with chunky chicken slices, tofu puffs, fishcake, potato chunks. $6 at Bugis hawker.
Lunch — curry chicken noodles at $6. Loaded version. 😋
What was in the bowl ($6):
- Bee hoon noodles as the base, soaking in vibrant orange-red coconut curry broth.
- Chunky white chicken slices (steamed chicken breast pieces, not deep-fried) piled in the centre.
- Sliced tofu puffs (tau pok) — multiple pieces with the spongy interior soaking up the curry.
- Sliced fishcake chunks.
- Soft potato chunks scattered through (the SG curry signature carb).
- No greens — pure protein + carb bowl.
SG curry chicken noodles is the soft-tier curry mee version — uses steamed/poached chicken slices instead of the typical bone-in chicken thigh that comes in the rice version. The chicken is leaner + cleaner, less bone-mess to deal with.
The broth is the coconut curry standard — santan (coconut milk) + curry powder + chilli paste + curry leaves, the slightly sweet-spicy SG style (not the drier Indian-Muslim mee rebus version). The orange-red colour comes from the chilli + paprika.
Tofu puffs are the curry sponges — frying tofu makes them porous, which makes them perfect for soaking up curry. Most stalls give 3-4 pieces.
Potato chunks are the SG curry hallmark — slow-cooked in the curry until they release starch into the broth, thickening it slightly. Without potato it’s just soup with noodles.
Sliced fishcake is the cheap filler protein — the pink-trimmed white fishcake disc cut into chunks. Adds bite without much flavour, lets the curry do the work.
Total: $6. Standard hawker curry noodle pricing.
Overall: 4.3 / 5. Coconut curry depth was right, chicken stayed tender, tofu puffs + potato soaked up the broth properly. Filling lunch. 😍👍🏼
