Rainy Sunday brunch — Fu Hai (Hong Lim) curry chicken noodles ($5 each)!
Rainy Sunday brunch at Fu Hai Curry Chicken Noodles (福海 芳林) — bee hoon in spicy coconut curry broth with fried tau pok and fishcake. $5 each.
Rainy Sunday brunch with BB at Fu Hai (Hong Lim) Curry Chicken Noodles (福海芳林咖喱鸡面) — the heritage stall at Hong Lim Food Centre. $5 per bowl. The classic SG curry chicken noodle pilgrimage. 😋
What was in the bowls ($5 each):
- A nest of thick bee hoon in their signature orange-red coconut curry broth — that proper rempah depth, glossy oil pool on top, deep umami from hours of cooking.
- Generous slices of fried tau pok (beancurd puffs) — the absorbent sponges that soak up the broth.
- Slices of fishcake for the bouncy bite.
- A small dollop of dark sambal chilli on the side for extra punch.
- (Chicken pieces below, not visible in shot.)
Fu Hai (also known as 福海 芳林) is one of Hong Lim’s heritage stalls — they’ve been making curry chicken noodles the same way for decades. The broth is the standout differentiator: thicker and more rempah-forward than chain versions, with the proper old-school lemak depth that comes from generous coconut milk + slow-cooked rempah ratus.
Their fried tau pok is the signature ingredient — properly fried to crispy then dunked into the curry until it goes soggy-soaked, every piece a little bomb of curry flavour.
Rainy Sunday weather + curry chicken noodles = textbook SG comfort food pairing. The chilli warmth in the throat and the lemak coating the stomach is the proper monsoon-day remedy.
Total: $10 for two bowls.
Overall: 4.5 / 5. Broth was the standout (proper Fu Hai depth, no chain shortcuts), tau pok soaked the curry like a sponge, fishcake added the chew. Heritage hawker pilgrimage worth it. Will return on the next rainy day. 😍👍🏼
