Cheap & Good

Glorious golden chicken curry

Hock Hai (Hong Lim) curry chicken noodle. -- ST PHOTO: EUNICE QUEK
Hock Hai (Hong Lim) curry chicken noodle. -- ST PHOTO: EUNICE QUEK ST PHOTO: EUNICE QUEK

After what seems like endless steamboat meals, yusheng and snacking during this Chinese New Year period, I've gone on a binge of spicy food.

So far, I've had tom yum soup, curry fish head, roti prata and laksa.

But what I really crave is some curry chicken.

For my fix, I head to Hock Hai (Hong Lim) Curry Chicken Noodle at the recently revamped Bedok Interchange Hawker Centre, next to Bedok Mall.

Just looking at the pot of bubbling curry gravy is enough to get me salivating.

I pick yellow noodles, which are topped with thickly sliced poached chicken breast, sliced tau pok (fried beancurd puffs), fishcake and a chunk of potato. These ingredients are then bathed in the glorious golden curry before serving.

I wish the gravy has a thicker consistency to coat the noodles as well as a stronger coconut flavour.

But it is definitely not watered down or too spicy. It will also go nicely with white rice (additional 50 cents).

I can easily drink the curry with the noodles, but decide that I should not add to my escalating CNY-calorie count.

The chicken is also juicy and tender and I like that I get proper slices and not stingy shreds.

It is a fairly generous portion for $4, the same price as the stall's other dish - satay beehoon drenched in peanut gravy.

Curry chicken, check.

Perhaps I shall have a tongue-numbing Sichuan-style mala hotpot next.

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