Overall, this bowl of curry mee from “Sheng Lee Curry Chicken Noodles” (stall no. 45) was pretty good. Toppings for my $4 bowl include chopped-on-the-spot boiled chicken, fishcake and the soft “tau pok” and potatoes that had been simmering in the curry gravy. Speaking of which, it is fragrant and easy to slurp as the consistency is not too thick. The sambal chilli is memorable too for its roasted edge. But like I told the hawker who asked for my feedback very earnestly, the dish and/or the sambal, needs a bit more salt to hit that mark of real tastiness.