Sheng Kee Curry Chicken Noodle (Berseh Food Centre)

One of my new favourite curry noodle place though it’s a bit hard to fight my No. 1 which is the Hock Hai Curry Noodle. Sheng Kee Curry Noodle is located at Berseh Food Centre and the uncle sibei skilful when he was cooking this sia I was damn mesmerised. The curry was also on the lighter side and the chicken was 👌

@ahhengccm on the second floor of Hong Lim Food Centre is my long-time favourite for #currychickennoodles but “Sheng Kee Curry Chicken Noodle”, a stall on the upper level of Japan Berseh Food Centre comes a close second.
Their red chilli oil-swirled gravy is a little less “gao” (thick) than others and tastes more like a fragrant curry-flavoured chicken broth at first sip but one second later, it hits you at the back of the throat with a pleasant spicy burn. Well, assuming you stirred in their housemade savoury sambal chilli. Otherwise, it stays pretty mild and easily slurpable.
For noodles, I suggest a mix of thin beehoon and yellow mee as there’s more texture in each bite, plus the former is particularly effective at absorbing the curried chicken broth.
Instead of simply chucking in beansprouts as default, the hawker at Sheng Kee makes it a point to check if you want them or not. My affirmative answer garnered a generous serving of plump and crunchy ones which had me smiling.
You get to choose your preferred part of the chicken, and it is chopped up only upon order. By the way, I was told by the lady helping out at the stall that they don’t use frozen meat.
Besides the chicken, there is sliced fish cake and what I deem the best thing in my $5 bowl - the “tau pok”. Every bite of their spongey softness had the curry broth gushing out and flooding my mouth. Biggest reason why I like this hawker dish so much.