Yap’s Noodles: Affordable Premium Curry Noodles With Seafood And Roasted Pork Located At Yishun

I love curry, I mean who doesn’t? Rich and creamy coconut milk that packs a punch with its flavourful spices, it is one of the staples in Asian culture. However, most speciality curry places tend to overlook the accompanying ingredients as curry is their main selling point. But not Yap’s Noodles.

Located at Yishun Park Hawker Centre, they serve up a hearty bowl of curry noodles with fresh and generous servings of various toppings.

Henry, the owner of Yap’s Noodles, hails from Ipoh. He serves up Ipoh-style curry noodles which varies slightly. Instead of using tons of curry powder, he derives more flavour from a variety of spices instead.

Besides the typical curry noodles, Yap’s Noodles offers a variety with premium ingredients and add-ons to zhng up your curry noodle experience. Limited to only 50 bowls per day, the first one I decided to go for was the Curry Seafood Roasted Pork Noodles (S$6.50).

It was a hefty bowl indeed, packed with ingredients that covered the entirety of the curry. There were two decently sized tiger prawns, a couple of clams and even a row of roasted pork slices. Beneath, I could also spot the addition of tau pok and pork skin.

Of course, I had to try the curry first. It seemed to lean towards the creamy side as opposed to spicy with its lighter hue. However, it wasn’t very milky and rich. Instead, it was relatively light on the palate, which I preferred.

It packed a slight punch and was very fragrant from the immense amount of spices used in the curry. It was a rare bowl of curry in which I could slurp the entire bowl of curry and not get a stomachache.

The prawns were fresh, meaty with a slightly sweet aftertaste. At its price point, these were really good quality and were generous in size.

The clams were chewy for a nice bite, and there was no brininess, which I appreciated.

I never had roasted pork with curry before. After trying this combination, I wondered why nowhere else does it. The flavours complemented each other really well, from the saltiness of the pork to the richness of the curry.

My only gripe was the roasted pork was slightly soggy after being drenched in the curry for long. But I guess that’s inevitable. Plus, it does add more flavour to the curry!

I loved the tau pok, and how it absorbed the curry like a sponge. Every mouthful I took was a burst of curry deliciousness, coupled with the chewiness of it.

The pork skin actually reminded me of fish maw, as it soaked up the curry and puffed up. It had the same texture which tasted really decent.

We had laksa noodles with this, which were silky smooth and springy. I liked how the noodles did not absorb much broth, so it wasn’t too heavy.

The second bowl we got was the Curry Chicken Roasted Pork Noodles (S$6). The seafood was good, but the chicken was great and I could see why this was their best seller. This had exactly the same ingredients, just with chicken instead of seafood.

By no means was this the usual dry and bland shredded chicken that you usually get from other curry noodle stalls. The shredded chicken slices were thicker and larger pieces, showing off their extremely generous portion size.

Besides the huge serving, the chicken was tender and juicy too. In fact, it was the best shredded chicken I’ve had, much less in curry noodles. Just this alone was enough to win me over.

I had this with a mix of yellow noodles and bee hoon, which had a nice contrasting texture. While the yellow noodles had more bite to them, the bee hoon was soft and soaked with curry broth for a burst of flavour.

The last bowl we got was the Classic Curry Noodles (S$3.30) with Cheese (S$1). With the popularity of pairing Korean army stew with cheese, I was pretty sure this combination would work. And it did.

The cheese turned into an oozy, buttery pool of goodness in the warm bowl of curry. It was slightly stringy, adding more dimension in texture to the curry. I also liked how it mellowed down the spice and added a layer of creaminess. This classic bowl had only tau pok and pork skin but was sufficient enough to fill me up.

I had this with just yellow noodles, which I have to admit was my least favourite pairing. It was springy, but the overwhelming alkaline taste, typical of such noodles, put me off. Thankfully, the cheese did help to mask it just a bit.

Yap’s Noodles definitely offers more than just ordinary curry noodles. Not only are their serving sizes extremely generous, but the quality of them are top-notch as well. I really like their light and aromatic curry, as opposed to rich ones which may cause you to feel jelak after several mouthfuls.

Whether you love curry noodles or meats, Yap’s Noodles will not disappoint!

Expected Damage: S$3.30 – S$6.50 per pax