Curry is such a versatile component. It can be eaten on its own (curry soup), over rice (hainanese curry rice), with noodles (chicken curry noodles) and as a bread dip.

@jianzao_ipohcurrynoodle seeks to introduce the Ipoh-style of curry noodles. Unlike the Hong Lim chicken curry noodles, their curry is a lot more robust (a lot more spices are used I reckon), thicker and richer. It also comes with an array of toppings from roast pork, char siew, shredded chicken and French beans.

I personally found it a little robust and rich (too much spices for my Chinese tummy to be honest). I will however recommend that you squeeze the lime provided to add a zesty flavour that cuts through the richness of the curry gravy and bring it to the next level. The siew yok is really good too.

This is good and reminds me a little of the chicken cutlet curry noodles from Cantonese Delights at Hong Lim FC. My personal opinion is that Cantonese Delights is still the gold standard for curry noodles!