Ms Skinnyfat

A Food & Travel Blog from Singapore

Hawker Review: Hock Hai Curry Chicken Noodles

By Thursday, May 17, 2012 , ,

On the eastern side of Singapore, lies a famed hawker centre called Bedok Interchange Food Centre. This is the best place to go for cheap and delicious local dishes. Today i'm introducing the usual stall i eat from whenever i visit the place- Hock Hai Curry Chicken Noodles.
Hock Hai Curry Chicken Noodles has been around for a while. I'm not sure if it's the same one as the Hock Hai (Hong Lim) brand available at Maxwell Food Centre (another great hawker centre). Anyway, there are 2 curry chicken noodles stalls at Bedok Interchange. 1 face the interchange and Hock Hai is the one that faces the car park behind the bus terminal. The former's curry chicken noodles has an herbal taste to it which doesn't sit well with me. Hock Hai's has a richer coconut milk flavor which is fragrant and flavorful.
You may wonder how is this different from our famous Laksa dish. Well, i like this better because it has more meat (i'm such a carnivore). Chunky pieces of succulent steamed white chicken meat, which has been deboned for ease of eating, will be placed on top the noodles of your choice and generously drenched with the lightly spiced curry (IMO). As you can see from the picture above, there are other ingredients such as fish cake, tau pok (fried beancurd skin) and pig skin (eeeww) that are stewed in the pot of curry before being served. Oh yums.

Obviously you can tell i'm too much of a health freak to be eating this too often but i simply gotta have this whenever i drop by Bedok Interchange. Funny thing is, i thought the fried pig skin was a different kind of fried beancurd skin for the longest time. The texture is pretty much the same but it has a slightly chewy bite to it. That was till my mama told me the truth. I remember being quite insistent of the beancurd origins of that piece of thing. :/ Anyway, ever since i knew about it, i would request the store owner to remove that from my dish, along with my most hated bean sprouts.
Tau Poks are the best sides to this dish because it soaks up the curry gravy in its porous center. I try not to drink the gravy consciously so i kinda cheat by eating the tau poks.

If you are worried about the spiciness, fret not for it's quite mild. I usually add more of that homemade chilli paste that is available at the counter for that additional kick. Prices start at $3.

Food: 4/5
Service: 3.5/5 Adequate and efficient
Ambience: 4/5 Local experience guaranteed (which also means it's a little hot, and you gotta share a table with strangers). I think it's a lot better after the food centre was renovated. There are more fans now!

Hock Hai Curry Chicken Noodles
Blk 207 New Upper Changi Road, Stall #37
Bedok Interchange Food Centre, Singapore
Daily: 10am – 11.30pm

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  1. Seems like just the right kind of place to visit when the late-night munchies hit. :)

  2. I saw this stall before, but did not try it yet. There's a soto ayam in this food centre that is cheap and nice!

    1. Haha I'm not very adventurous tt way because I always crave for curry chicken noodles everytime I'm there.