Featured Post

[REVIEW] Ah Heng Chicken Curry Bee Hoon Mee & Chef Kang Prawn Noodle House

The weather has become cold and rainy lately, a bowl of chicken curry mee sounded like the perfect cure to an uneventful day! I was nearby exchanging money for an upcoming Osaka trip which I am now back from. Searched on Burpple on where to eat and this came up in the search. Totally didn't know this is Michelin Recommended. Ah Heng Chicken Curry Bee Hoon Mee is located at Hong Lim Market & Food Centre. They have another outlet located on Queen Street.









They have run out of bee hoon when I was there so I opted for the yellow noodles which come with Hainanese Chicken, fishcake, tau pok, and bean sprouts. The curry was thick and has that spicy red colour but wasn't spicy at all! It was aromatic as well and the curry clings well onto the noodle which was better. The only downside is the chicken was rather tough but I saw someone requested for drumstick so I guess you could choose the part of the meat you want which I didn't.


Address: Blk 531A, Upper Cross Street #02-57/58
Hong Lim Market and Food Centre
Singapore 051531
Opening Hours: Mon - Fri 10am - 9pm
Sat-Sun 7am - 9pm

Address: 269B Queen Street #01-236 
QS269 Food House 
Singapore 182269
Opening Hours: Mon - Fri, Sat 8.30am - 4pm (Closed on Thursday
Sunday 9am - 4pm

Chef Kang has a new shop selling Prawn Noodles! Both the shops are in close vicinity. It's not hard to choose as they only have 2 options in the menu. It's either the King Prawn Noodle Soup with Prawn Paste Spare Ribs or the Hot Stone Prawn Paste Spare Ribs Rice. I think the flavour for the broth and the rice are light and the flavour could be more robust. I freaking love their wonton mee though!

A bowl of piping hot King Prawn noodle soup which cost $10 comes with 1 Deep sea king prawn, pork lard as a topping and a prawn paste spare rib.

I read that they used chicken feet instead of pork for this. The broth is painstakingly boiled for at least 16 hours with prawn head, shells, dried shrimp and 5kg of chicken feet which resulted in a lighter broth.





The Hot Stone Prawn Paste Spare Ribs Rice comes in a hot stone pot with rice, pork lard, spring onions, prawn paste ribs and egg yolk in the middle. This comes drizzled in dark soy sauce. Stir it and you're ready to eat! The egg yolk does make the rice extra silky for consumption. Oh, the rice at the bottom was crispy due to being slightly burnt too for those who are fans of this.
And also they have a prawn paste spare ribs are well-cooked with a crispy exterior but tender meat!




Address: Block 85, Toa Payoh Lor 4, 
#01-328 Singapore
Opening Hours: 10am - 2pm daily
Closed on Monday

Comments