I always thought Heng Kee Curry Chicken Noodles on level one of Hong Lim Food Centre was the best. Until today that is, when I finally tried Ah Heng's version thanks to a recommendation from someone whose taste I trust a lot. Located on the second floor, directly above Heng Kee, Ah Heng's has a permanently long queue of hungry customers as well but thank goodness, their queue moves along faster. But that of course isn't what makes them my new favourite. Ultimately, it's all about the food.
I found Ah Heng's curry smooth and irresistibly drinkable, with spice levels nicely balanced. The beehoon and mee in my $6 portion were blanched just right to soak up the curry. What bowled me over though was the excellent quality of their toppings. All the chicken pieces were tender and moist, and completely free of bones. I had the breast meat which as you're probably aware, can be hard and dry if not cooked properly but theirs was very good. The "tau pok" they use was the superior type. So instead of being dry, thin and hollow, theirs was puffed-up with a fine spongey filling. Not surprisingly, they did a great job of soaking up and holding in all that fabulous curry gravy. The few pieces of fishcake and yellow potato in there were just as yummy. And then there's that dried chilli sambal offered on the side. It had a slightly roasted aroma and sexy deep heat that makes it unforgettable. But tread carefully - it's potent.
So the moral of the story is we should never stop hunting for good food because there might be something better waiting to be discovered! :) #Hawkerpedia