10 Best Curry Chicken Noodle in Singapore

Curry chicken noodle, or curry mee, is a hawker favourite built on a coconut-and-spice curry broth ladled over yellow noodles and bee hoon, loaded with poached chicken, tau pok, soft potato and bean sprouts. This guide rounds up ten real, currently-operating stalls for curry chicken noodle in Singapore, spanning soup and dry styles across the island, each checked against its own listing or well-documented current operation. Treat it as a shortlist to explore rather than a strict ranking.

Heng Kee is one of Hong Lim Food Centre's best-known curry chicken noodle stalls, drawing steady queues for a thick, robust bowl of curry mee. The coconut-rich, lemak gravy comes ladled over your choice of yellow noodles, bee hoon or thick bee hoon, with poached chicken, tau pok and potato soaking up the spice. It is a soup-style bowl through and through, and the deep, heavy gravy is what regulars come back for.

Hong Lim Food Centre (Chinatown)
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Ah Heng, also at Hong Lim Food Centre, is a long-running curry chicken noodle specialist that keeps its menu to a single dish. You pick yellow mee, bee hoon or a mix, and it arrives in a creamy coconut-curry broth with chunky poached chicken, tau pok and potato. The stall says its chicken is boiled and then plunged into an ice bath to keep the meat plump and bouncy, and it draws long queues through the day.

Hong Lim Food Centre (Chinatown)
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Cantonese Delights, on the upper floor of Hong Lim Food Centre, stands apart from its poached-chicken neighbours by drenching a crisp fried chicken cutlet in curry. Springy egg noodles soak up a fragrant, coconut-heavy gravy that leans slightly sweet rather than fiery, making a richer, more indulgent take on curry mee. The queues for the chicken cutlet curry noodles are part of the experience, so come prepared to wait.

Hong Lim Food Centre (Chinatown)
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Hock Hai is a veteran curry chicken noodle stall at Bedok Interchange Hawker Centre, serving the east side a comforting bowl of curry mee. Its curry runs lighter and milkier than the Hong Lim style, with an earthy, slightly sweet edge, poured over yellow noodles with chopped poached chicken, tau pok, fish cake, bean sprouts and soft curry potato. It is a soup bowl that regulars queue for, so expect a wait at peak hours.

Bedok Interchange Hawker Centre
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Da Po is a long-running stall at Golden Mile Food Centre that splits its counter between Hainanese chicken rice and curry chicken noodle. The curry mee arrives as a soupy bowl of yellow noodles in a coconut-spiced gravy with tender chicken, tau pok and potato, a comforting heartland-style plate. Having the chicken-rice kitchen alongside means the poached chicken is a strong point of the bowl.

Golden Mile Food Centre (Beach Road)
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Sheng Kee, on the upper level of Berseh Food Centre near Jalan Besar, is known for the homemade sambal chilli it serves alongside its curry chicken noodle. The bowl pairs your choice of bee hoon, rice noodle or egg noodle with a spiced coconut-curry broth, poached chicken chunks, tau pok, bean sprouts and soft potato. The dried-shrimp sambal adds an extra layer of umami and heat that sets it apart from milder bowls.

Berseh Food Centre (Jalan Besar)
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Jian Zao serves an Ipoh-style curry noodle from its Ang Mo Kio stall, built on what the family says is a recipe carried over from their hometown. The curry is fragrant but comparatively light, so the bowl does not feel too heavy, and it comes with chicken over yellow noodles or bee hoon, with roasted pork and char siew among the toppings. Both soup and a dry version are on the menu, giving you a choice of how you take your curry mee.

Ang Mo Kio
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Yam Mee is a long-standing Teochew fishball noodle stall at Kovan 209 Market & Food Centre that has expanded into curry chicken noodle alongside its original bowls. The curry mee sits yellow noodles or bee hoon in a coconut-curry broth with chicken, tau pok and the usual trimmings, and the stall also offers laksa for those torn between the two. It is a handy north-east stop when you want curry chicken noodle around Kovan and Hougang.

Kovan 209 Market & Food Centre
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Run by a Malaysian hawker in Toa Payoh Central, this stall pairs Malaysian-style chicken rice with a signature curry chicken noodle. The bowl is modelled on Malaysian curry mee, with a savoury, slightly creamy and spice-forward gravy over yellow noodles, generous tender chicken, soft potato and tau pok. It is a soup-style bowl and a solid central option for those chasing a Malaysian curry noodle profile.

Toa Payoh
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H&H Curry Chicken Noodle is a curry mee stall at Tiong Bahru Food Centre, serving a soup bowl in the old-school hawker style. Its broth is creamy with coconut milk but kept on the lighter side, ladled over noodles with poached chicken, soft potato, fish cake and tau pok, and a sambal is offered on the side for extra heat. It suits diners who prefer a gentler, less heavy curry rather than a thick, robust gravy.

Tiong Bahru Food Centre
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