Heng Kee Curry Chicken Bee Hoon Mee

This is the first curry chicken noodle stall here in Hong Lim. The others are copies. This stall’s owner is easily the second or third generation and from the looks of it the next generation is already helping out. Great curry flavor and chef really takes his time to ensure the chicken pieces are evenly coated with the curry. I remembered once a lady in queue behind me complained that it took too long. Guess good food shouldn’t rush. Chicken pieces are tender and moist with curry. Lots of tau pok and even the fish cake slices are good. So don’t go upstairs to the copies. Just queue and be patient.

I have eaten Heng Kee 3-4 times, and I have usually preferred this over Ah Heng upstairs when the queue isn't too long. Since I was in the area at 11am on a weekday I decided to join the short queue. Its prices now (as of March 2026) is $7 for the small bowl and $9.50 for the big bowl. (Ah Heng in comparison sells their bowls at $7, 8, 9). The aunty taking orders is straight talking, no nonsense. I asked for a $7 bowl initially and requested for breast meat, to which she replied that there is no choosing of meat for the small bowl. She became alittle friendlier when I said I would order the $9.50 bowl with breast meat. The customer behind got told off when he wanted to change his order of noodles to beehoon. Maybe it was too early, or the broth was cooked long enough, but it was more watery than I remembered (yes curry mee soup should be watery but this was almost void of coconut milk), the chicken was average, or even slightly overcooked. This was quite a fair bit off than when I had it a few months ago. Unless you are craving for curry mee specifically, there are other good options in this food centre you can prioritise

I actually like both this stall and its counterpart upstair with both stalls having their own distinctive curry broth. While both are rather pricey nowadays, this stall seems to have better value as the chicken in the large portion were generous. However, having an extra hand seems to have backfired as the helper(possibly the owner's son) cooked the noodles way ahead before they were added with the curry & ingredients. And unlike its counterpart, this stall does not seems to toss the noodles with the curry before serving, the end result was the whole dish tasted like it was assembled rather than cooked as the flavourful curry doesn't seems to infused into the lukewarm noodle.

This guy learn his craft from his dad after he finished school. 20 years of craftsmanship until his dad pass on and he took over the helm. This is real hawker tradition, probably 3rd generation of artisan to master. Not a bit of taste shift over these 30 years. The spices are perfect to call a nanyang curry. Sharp hint of spice and less milky rich in the broth. Noodles are well coated with the chilli oil from every bite. Good combination of ingredients, succulent chicken, fish cakes, potatoes and fried bean curd that absorb the broth. Slightly pricey, but hey this is today Singapore, sadly. I gladly pay for the craftsmanship though.

The best chicken curry soup I've ever had in my entire life!!! I had a small bowl for $7 (large $9.50). The soup consists of two pieces of fish, a potato, tofu, chicken, and yellow noodles. I can't describe how delicious this dish is! It should be a UNESCO World Heritage! You absolutely have to come and try this delicacy! Congratulations guys, for me, you were the best Michelin street food in Singapore❤️ I will definitely go back for another soup before I leave the city, but I will obviously get the large size next time!

Heng Kee Curry Chicken Noodles, comfort in a bowl 🍜❤️ Their curry is rich but not jelak, with that old-school, slightly grainy spice paste that tells you it’s been simmered patiently. The gravy clings to the noodles, spicy but rounded, and somehow always hits harder on a hungry day. For the $9.50 portion, the chicken is generous and tender, tofu puffs soak up all that curry goodness, and the potatoes are soft enough to break apart with a spoon. I love how messy it gets halfway through oil on the surface, curry splashes on the bowl, zero regrets. It’s not fancy. It’s not trying to be trendy. Just a solid, deeply satisfying bowl that feels familiar, comforting, and reliably shiok every single time.

Another Michelin hawker. The queue moved quite slowly, despite only 5 pax in front of me. I guess it’s the way the owner preps the dish. He would cut the chicken, then drench it with scoops from the huge curry pot, rinse it before filling it up with curry sauce again, on top of cooking the noodles/ bee hook. I ordered the bigger bowl which cost $9.50. The curry broth is flavourful and not too spicy and the chicken is tender and soaks well with the curry. It came with tau pok and fish cakes as well. Thought it would be better if there’s an egg to go with it. After tasting it, I understand the hype and it’s well worth the wait. Go try this if you are nearby.

Heng Kee Curry Chicken Bee Hoon Mee is definitely worth the hype, but come prepared. Cash only, so be aware! The stall is extremely popular and there’s usually a long queue around 30 minutes at about 1pm, so patience is required. The wait pays off though. The chicken is wonderfully tender, cooked just right without being dry, and the curry soup is rich, fragrant, and full of depth, soaking beautifully into the bee hoon and yellow noodles. Every spoonful feels comforting and satisfying, especially if you enjoy bold curry flavours. Overall, a solid bowl of curry mee that lives up to its reputation just remember to bring cash and expect a queue.