Ah Heng Curry Chicken Bee Hoon Mee: 2nd Gen Michelin-Guide Curry Chicken Noodles Hawker Stall Hidden At Bugis


Most of you might be familiar with Ah Heng Curry Chicken Bee Hoon Mee, the famous chicken curry noodles stall at Hong Lim Food Centre, with a Michelin recommendation.

What you might not have known is that the Hengs opened a second, lesser-known outlet at Bugis. Specifically, it’s located along Queen Street (near Kwan Im Thong Hood Cho Temple) and has been there since 2011.

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Founded by Ah Heng in 1967, Ah Heng Curry Chicken Bee Hoon Mee only sells one dish — Chicken Curry Noodles (S$5/small, S$6/medium, S$7/large).

This comforting bowl of chicken curry noodles hails from a recipe that is several decades old. Ah Heng has retired and passed the legendary recipe onto his son, who currently runs both outlets together with the rest of his family.

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It took a little hunting to find Ah Heng Curry Chicken Bee Hoon Mee, but I found it nestled under Block 269B, alongside a line of hawker stalls.

You’ll recognise it by its snaking queues, its brightly lit neon green signboard, as well as the numerous number of accolades and media coverage hung outside its shop.

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What greeted me as I waited for my order was a large vat of fiery-looking curry, with pieces of tau pok and halved potatoes swirling around in the steaming pot.

Once you place your order with your chosen type of noodles (the stall offers thin bee hoon, yellow noodles and thick bee hoon), the stall owners will rinse your bowl of noodles with the mouth-watering curry at least twice.

They’ll scoop up several pieces of tau pok and potato, slap chopped steamed chicken meat on top, and pour a generous amount of curry over the entire bowl.

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We got the large bowl of Chicken Curry Noodles (S$7) with thin bee hoon, and was pleased to see a generous amount of chicken, soft potatoes, tau pok, as well as curry in our bowl.

If you’ve any preference for your chicken meat i.e. boneless, thigh meat, breast meat, etc, do tell the stall owners upon ordering.

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I’ve got to say, the steamed chicken was one of the best I’ve had. The stall owners chop up the chicken meat fresh upon order, so I didn’t have to worry about the meat being too soggy or dry.

Instead, the chicken meat was soft and tender, and when I bit into them, they were silky smooth. Despite being covered with curry gravy, there was still that pleasant sweetness from what seemed like a kampung chicken.

We’re told later on by Terence, Ah Heng’s son, that they only order chickens of a certain weight — between 2.2kg to 2.4kg — so they’re neither too scrawny or bulky. As a result, the meat is neither lean or tough, but tender and juicy.

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I’m a huge chilli fan, so trust me when I say that Ah Heng’s homemade chilli sauce was shiok.

It was more smoky and savoury than spicy, which I was incredibly thankful for given the fact that I was already having curry as a main dish.

The chilli was fragrant, with a tinge of charred garlic and onions, and resembled chilli oil rather than chilli sauce.

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The star of Ah Heng’s chicken curry noodles was definitely the curry broth. Texture-wise, it was a nice balance between gravy and soup, with an aromatic kick from the coconut milk, curry leaves and herbs.

Don’t be thrown off by the layer of lethal-looking red oil lining the top of the soup — the curry itself wasn’t thaaat spicy. To my surprise, it was actually quite light and drinkable, with a fragrant peppery aftertaste.

It’s the kind of curry that’s comforting and indulgent, especially on rainy days. It was so drinkable that I almost finished my entire bowl of curry, but got too full to polish it off.

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Apart from the tender chicken meat, the other topping I really enjoyed was the tau pok.

In all honesty, I’m not a tau pok fan because of its spongy texture. Plus, if I wanted to drink the curry gravy, I’d use my spoon — not a tau pok.

However, Ah Heng’s tau pok was quite different. It was delightfully soft and silky, and when it soaked up that delicious gravy, it even resembled tofu. It didn’t take too much jaw work to bite into, which was a plus for me.

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I had thin bee hoon with my curry because I personally liked how slurp-worthy it became once it soaked up all that curry gravy.

As for noodle preferences, it’s up to the individual — some people enjoy having a mix of textures and colours in their bowl of noodles, while others stick to thin bee hoon because they don’t like how starchy yellow noodles are.

Ah Heng’s Curry Chicken Bee Hoon Mee was piping hot, fragrant, and completely satisfying. It’s the kind of noodles that you’d love to have when it’s pouring outside or when you just want an indulgent and affordable meal after a long day at work.

I especially loved Ah Heng’s chicken, which was supple and tender, as well as its curry, which was light and drinkable while still being delicious at the same time. Now that I’ve discovered this hidden outlet at Bugis, I’m definitely coming back for more!

Expected Damage: S$5 – S$7 per pax

Price: $

Our Rating: 4 / 5

Ah Heng Curry Chicken Bee Hoon Mee

Blk 269B Queen Street, #01-236, QS269 Food House, Singapore 182269

Our Rating 4/5

Ah Heng Curry Chicken Bee Hoon Mee

Blk 269B Queen Street, #01-236, QS269 Food House, Singapore 182269

Operating Hours: 9am - 4pm (Fri - Wed), Closed on Thu

Operating Hours: 9am - 4pm (Fri - Wed), Closed on Thu
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