Sungai Besi Scrambled Egg Rice Curry You Curry Mee: Muar otah & Hakka pork creamy egg rice bowls + 6 Ipoh curry mee varieties

A few weeks ago, on a lazy Sunday afternoon at Northpoint City, I headed to Malaysia Boleh!— a choice driven by my perpetual struggle with deciding on what to eat (classic first-world problems). I had a decent chilli ban mian while my dining partner came back with a scrambled egg rice bowl from Sungai Besi Scrambled Egg Rice Curry You Curry Mee.

Topped with Muar otah as well as Hakka pork (which he paid extra for), his dish left an impression after just one spoonful. I made a mental note to feature them in the future. And now, here I am… back again!

While chatting with Wilson as he prepared my food, I learnt that this place opened in Oct 2024, and they also have another branch at Jurong Point. What’s unique about the Yishun outlet is the additional offering of dry curry noodles— 6 varieties, to be exact.

What I tried at Sungai Besi Scrambled Egg Rice Curry You Curry Mee

Rather than starting with the egg rice bowls, I focused my attention on the Ipoh Dry Curry Noodles (S$5.30), worried that the noodle strands might clump together.

Before tucking in, we squeezed a few drops of calamansi juice and gave everything a good mix. There were long beans, bean sprouts and mint leaves resting on top.

The curry had a thicker consistency, clinging onto the noodles like a snug glove, with barely enough left to form a puddle of gravy underneath. Truth be told, my dining partners and I initially worried that it might be too dry— but we judged too early.

The wanton mee-like egg noodles were moist and flavourful, possessing a pleasant curry taste that was well-balanced and didn’t possess any overpowering notes of spice. The long beans and taugeh gave a crunchy boost, providing a lovely textural contrast to the soft noodles.

While eating, we also found 3 small pieces of beancurd skin. Before Wilson prepared my food, he did warn me that the Ipoh Dry Curry Noodles came without meat. My only gripe would be the lack of ingredients that didn’t justify the S$5.30 price tag. A little more beancurd skin, perhaps?

Danlao: Ex-Eggslut chefs whip up HK-inspired scrambled egg rice bowls at Maxwell Food Centre

For an additional S$1.30, a customer would get more bang for their buck by ordering the bowl of Hakka Pork Dry Curry Noodles (S$6.80) instead.

I was excited to try the Muar Otah Scrambled Egg Rice (S$6.50) once again, recalling my positive experience with it the last time. The scrambled egg was prepared with spring onion slivers and drizzled with a sweet sauce, before the otah slices were crowned.

The consistency remained the same— the scrambled egg was just as luscious and creamy as I remembered. The sauce on top added a subtle sweetness that complemented the dish wonderfully.

The Muar otah had a more robust infusion of spices, differing slightly from the usual muted versions I’ve had in Muar itself. There was also a fragrant, thin crust around it, a result of the searing process it underwent.

The rice had a nice texture and was seasoned with the same sauce that coated the scrambled egg— no complaints here!

The combination of all the elements in a single spoonful was undoubtedly the highlight of my visit.

We then tackled our final dish, the Hakka Pork Scrambled Egg Rice (S$6.50) with an additional slab of Hakka Pork (+S$3.50), bringing the total to S$10. The golden slices of pork on top were a sight for sore eyes for meat lovers like myself.

The pork slices were tender and well-seasoned with an addictive crispy crust. Since Hakka pork is quintessentially marinated with red fermented beancurd (nam yu), there was a distinctive umami-ness together with a faint hint of 5-spice.

I also tried dunking the pork slices into the homemade chilli. It was smoky and mildly spicy— a perfect condiment to the meat, indeed.

Similar to the previous dish, the mingling of all the ingredients felt like a party in my mouth. There’s just something comforting about pairing rice, creamy eggs, and a protein that puts a smile on my face.

Final thoughts

If you’re a fan of Danlao and dry curry noodles, why not check off 2 dishes from your list at once at Northpoint City’s Sungai Besi Scrambled Egg Rice Curry You Curry Mee?

You can follow in my footsteps and order what I had, or savour the Spicy Chicken Scrambled Egg Rice (S$7), Prawn Scrambled Egg Rice (S$8) and Roasted Pork Dry Curry Noodle (S$7.30) instead.

Expected damage: S$5.30 – S$8 per pax

All Things Mala: Mala fusion bowls with loaded ingredients, mochi youtiao & mala mayo-torched tater tots