11 best local & Malaysian-style curry mee spots in Singapore
Who agrees that curry is the culinary equivalent of a basic white tee in a wardrobe? No matter what you pair it with, it matches! Some of the common accompaniments include rice, roti prata, chee cheong fun and French loaf.
One of my favourite combinations has got to be curry with noodles. Whether it’s our Singaporean rendition, served with chicken and potatoes, or Malaysia’s version, which typically includes roasted meats and herbs like mint leaves, each curry has its own unique characteristics.
Noodles seem to be able to absorb the rich, robust flavours of curry better than most. That’s why I’ve compiled a guide of the 11 best local and Malaysian-style curry mee spots in Singapore.
Do note that the following list is just a compilation and is not ranked in any particular order.
1. Island Cafe
Though listed as ‘White Curry 白咖喱’ in Google, I was surprised to find that the signage actually read Island Cafe instead. This small and cosy air-conditioned eatery behind West Coast Market Square at Clementi West does not have GST and service charge, and belongs to the same folks who run Island Penang Kitchen along the same row of shops.
Instead of Ipoh style, Island Cafe serves different varieties of Penang white curry mee like Chicken White Curry Noodle (S$5.50), Pig Skin White Curry Noodle (S$5.50), Char Siew White Curry Noodle (S$5.50) and Seafood White Curry Noodle (S$5.50). Cockle lovers can also top-up S$1 to enjoy them.
If you wish to indulge, there’s also an atas Special White Curry Noodle version for S$12.
For S$5.50, my bowl of Seafood White Curry Noodle came with bee hoon and yellow mee accompanied by 2 peeled prawns, cuttlefish, tau pok, long beans, fish cake and bean sprouts— value for money, indeed!
The shade of the curry was a pale white but upon mixing the sambal, it transitioned to an enticing red. Penang-style curry noodles use dried shrimp, which explains how flavourful the curry was. With fresh prawns, tender cuttlefish and a creamy gravy that wasn’t jelak, I instantly became a fan.
721 Clementi West Street 2, #01-142, Singapore 120721
+65 8129 7988
2. Soong Kee
Soong Kee at EatAlley food court in the basement of Orchardgateway hails from Kuala Lumpur, the capital city of Malaysia. The family-run business has been around since 1945, with recipes passed down through generations.
Besides their signature beef noodles, there’s something exquisite for curry fans to check out. They have expanded their menu offerings and now dish out hearty bowls of Steamed Chicken Curry Mee (S$8.80). You can even add S$1 to transform your favourite signature Beef Slice Noodles (S$8.80) to a curry soup base that includes beancurd puffs and tau geh.
My bowl of Steamed Chicken Curry Mee came with the stall-recommended mee kia, steamed chicken chunks, tau pok, bean sprouts and cockles drenched in a deep orange curry, then garnished with a sprig of mint leaf.
The curry strictly follows a treasured traditional recipe utilising ingredients such as candlenuts, premium-quality dried Indian chilli and peanuts, just to name a few.
From the first sip, I was sold. The gravy was thick, creamy and perfectly seasoned without being jelak. It was also gentle in the spice department, making it palatable for those who have a low spice tolerance.
The mee kia was a refreshing change from the usual yellow mee and absorbed the curry better. The chicken, soaked in an ice bath, was ultra juicy, tender, and moist. I was hooked on the pillowy tau pok, which was soft and released a burst of flavourful gravy in my mouth.
Order Delivery: foodpanda
277 Orchard Road, Orchard Gateway, #B2-12, Singapore 238858
Daily: 10.30am – 9.30pm
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3. 蒸有米 Steam Rice Kitchen
For residents and workers around Toa Payoh North Industrial Estate, you may have visited 蒸有米 Steam Rice Kitchen during lunchtime for their selections of herbal soups.
But if you head there between 8am to 11am daily, the stall has a separate breakfast menu offering selections like Homemade Yam Cake (S$1.50), Ipoh Curry Chee Cheong Fun with Pork Skin (S$4.80) and Ipoh Curry Mee (S$4.80).
I tried the soup Ipoh Curry Mee with Fried Pork (S$5.80), which gives you a choice of yellow mee, bee hoon or hor fun. My bowl of bee hoon mee arrived with fried pork belly, tau pok and long beans, then garnished with mint leaves, a halved calamansi and sambal.
The curry was robust and tasted similar to our local rendition. Though the fried pork had been submerged in the gravy for some time, it remained crispy and delicious. I just wished the gravy could be creamier.
The coffeeshop is not located at the main road, so if you’re commuting by train, take exit A from Braddell MRT Station.
Order Delivery: foodpanda Deliveroo
206 Toa Payoh North, #01-1197, Singapore 310206
Daily: 8am – 8pm
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4. Cantonese Delights 廣東小吃
During peak lunch hours, a few stalls at Hong Lim Market & Food Centre never fail to attract a crazy long line; Cantonese Delights is one of them. Heading there at 10am, I was pleased that there were only 3 customers in front of me— yippee!
The stall sells an array of noodle dishes such as Char Siew Wanton Noodles (S$4.50), Chicken Feet Noodles (S$4.50) and Laksa Yong Tau Foo (S$5). But if you look closely, they also sell Fried Chicken Curry Noodles (S$5.50), which explains why the noodles are mee kia instead of the usual bee hoon or yellow mee.
Before you head back to your table, be sure to grab as much pork lard as you desire. My Fried Curry Chicken Noodles had a generous serving of fried chicken cutlet, mee kia and green veggies soaked in curry.
Though the curry wasn’t thick, it was flavourful with an underlying sweetness. The thin mee kia soaked up the curry like a well-absorbent sponge, with crispy chicken cutlet and veggies that were cooked to perfection. The pork lard pieces were like ‘bliss bombs’, adding a shiok creamy umami-ness to every bite.
531A Upper Cross Street, Hong Lim Market & Food Centre, #02-03, Singapore 051531
Mon to Fri: 9.30am – 1.30pm
Closed on Sat & Sun
5. Ipoh Curry Mee 怡保咖喱面
As straightforward as the name sounds, Ipoh Curry Mee 怡保咖喱面 is a hidden gem located within the staff canteen at A’Posh Bizhub in Yishun. The stall boasts a smorgasbord of Ipoh-style noodle dishes such as Chicken Curry Noodle (S$4.80), Chicken Curry & Char Siew Noodle (S$6) and Ipoh Curry Char Siew & Roasted Meat Chee Cheong Fun (S$6.30).
Forget about light orange-hued curries, the gravy here has a darker shade with red specks of chilli oil. But don’t judge too quickly, the creamy curry carries a gentle yet satisfying level of spice.
The char siew here is substantially thick and lightly caramelised, but it’s surprisingly not overly tough and chewy. It also has lovely pieces of tau pok that soak up the aromatic gravy and get released in your mouth in all directions as you bite down.
For something more unique, give the Ipoh Curry Char Siew & Roasted Meat Chee Cheong Fun a try.
1 Yishun Industrial Street 1, A’Posh Bizhub Staff Canteen, #01-12, Singapore 768160
Daily: 8am – 8.30pm
6. Masala Curry Mee by Pasir Panjang Boy
Masala Curry Mee by PASIRPANJANGBOY at Havelock Road Cooked Food Centre is not originally from Pasir Panjang. Upon doing a little digging, PASIRPANJANGBOY is actually a duo of private dining chefs who wear many hats: content creation, food consultancy, beauty, and more.
The stall serves an Ipoh-Sarawak-style Curry Mee (S$6) and Rara! Mee (S$6) (seafood noodle). The duo also own another concept called Masala Canteen at Beo Crescent Market which sells a range of briyani.
Besides handmade ingredients like chicken char siew, wanton, and crispy fish fritters, the Curry Mee also has bean sprouts, Japanese tofu puffs and a halved boiled egg. It’s then garnished with half a calamansi and mint leaves.
I chose Ipoh hor fun, which absorbed the gravy really well. In between mouthfuls, I had bits of mint leaves and basil leaves which injected tons of herby notes.
The flavour was unique and leaned towards Malaysian style, with a good balance of spices and a truckload of ingredients. It was creamy with a good consistency and most importantly, not jelak.
22A Havelock Road, Havelock Road Cooked Food Centre, #01-01, Singapore 161022
Tue to Sun: 11am – 8.30pm
Closed on Mon
7. Da Po Hainanese Chicken Rice & Curry Noodles
If you’re in the vicinity of Beach Road, why not swing by the basement of Golden Mile Food Centre where Da Po Hainanese Chicken Rice & Curry Noodles is located? The establishment has been running since 1987 and if you pay attention, you’ll notice several awards and pictures with celebrities plastered all over the stall front.
The Curry Chicken Noodle is available in 3 sizes: Small (S$6), Medium (S$7) and Large (S$8). It comes with a choice of yellow mee, thin bee hoon or thick bee hoon.
Each bowl comes with large chunks of potatoes, blanched white chicken meat and tau pok. The curry is fragrant, creamy and light, which makes it exceptionally palatable. As the spiciness leans towards a peppery flavour rather than intense heat, it’s also suitable for those who can’t handle spice.
Since this place serves chicken rice as well, you can rest assured that the chicken here is tender and won’t disappoint.
505 Beach Road, Golden Mile Food Centre, #B1-53, Singapore 199583
+65 9848 9949
8. Jian Zao Ipoh Curry Noodle
Currently manned by the fourth generation, Jian Zao Ipoh Curry Noodle at Ang Mo Kio sells Malaysian-style curry mee which uses a recipe that’s over 30 years old. The menu is vast with options like Fried Fish Ball Curry Noodle (S$5.50), Veggie Curry Noodle (S$5.50) and Seafood Curry Noodle (S$7.50).
The Signature Ipoh Curry Noodle (S$6.50) is my favourite, especially the soup version. Besides an array of meats like slices of char siew, pork belly and shredded chicken, it also comes with veggies like long beans and tau geh.
Savouring the curry alone boasts multiple depths of flavour with an underlying coconut essence. However, adding calamansi and sambal takes it to an entire different level. The pork belly is tender and juicy while the shredded chicken soaks up tons of gravy.
For those who haven’t tried curry mee before, this place is a good start!
Order Delivery: foodpanda Deliveroo
332 Ang Mo Kio Avenue 1, Johnson9 Eatery, Singapore 560332
+65 8928 3988
Daily: 8am – 7pm
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9. Ah Heng Curry Chicken Bee Hoon Mee
Ah Heng Curry Chicken Bee Hoon Mee was founded by Ah Heng back in 1967. Although he has already retired, he has bestowed his acclaimed recipe to his son who currently runs the business with his family.
The stall has earned a couple of recognitions in the past, including being listed in the Michelin Bib Gourmand in 2016 and making it into the 2021 Michelin Guide Singapore.
The Curry Chicken Noodles are available in Small (S$6), Medium (S$7) and Large (S$8). Though the consistency of the gravy may look a little diluted, the taste is anything but that. From the first sip, a potent spicy kick hits you. It’s lemak, fragrant and robust at the same time.
If you love boneless chicken, you’ll enjoy its tender and juicy sliced chicken without the hassle of bones. It also comes with tau pok, potatoes and bean sprouts. Don’t forget to pair it with their crispy and smokey homemade chilli.
531A Upper Cross Street, Hong Lim Market & Food Centre, #02-58/59, Singapore 051531
Daily：9am – 9pm
269 Queen Street, Singapore 180269
Daily: 9am – 3pm
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10. Sheng Kee Curry Chicken Noodles
The owner of Sheng Kee Curry Chicken Noodle is an ex-chef with over 20 years experience at hotels like Marina Bay Sands. The base of the curry served here uses freshly-brewed chicken stock before coconut milk and spices are added.
He wanted to open a stall in the Jalan Besar area, believing he was among the first to sell curry noodles in the neighbourhood. The menu is straightforward and offers just Curry Chicken Noodle (S$5.50/S$6.50/S$8.50) with a choice of thick bee hoon, yellow noodles and normal bee hoon. You can also specify if you would like to have chicken thigh or breast meat.
I ordered the S$5.50 portion which consisted of a combination of chicken breast, potatoes, fishcake and bean sprouts together with thick bee hoon. Although the portion was a little less, I loved how tender the breast meat was— soaking it in ice water after cooking really helps.
For those who enjoy a light curry without wanting to feel overwhelmed, this gravy is for you. To enhance the experience, help yourself to the homemade sambal which boasts an umami punch with its abundance of dried shrimp.
166 Jalan Besar, Berseh Food Centre, #02-45, Singapore 208877
Tue to Sun: 6am – 3.30pm
Closed on Mon
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11. Hock Hai (Hong Lim) Curry Chicken Noodles
The history of Hock Hai (Hong Lim) Curry Chicken dates back over 20 years, where the first stall was located near its current spot at Bedok Interchange Hawker Centre. Like spot #8, this curry mee business made it to the Michelin Bib Gourmand list in 2019 and clinched a spot in the 2021 Michelin Guide Singapore.
Customers can pick between Curry Chicken Noodles and Satay Bee Hoon (S$5/S$6/S$7 for both).
The Curry Chicken Mee comes with your choice of noodles with poached chicken chunks, potatoes and tau pok. The curry is light, milky and earthy with slightly sweet notes. There’s also an underlying mild spiciness which kicks in after a few sips.
The poached chicken comes in a mixture of bone and boneless pieces with soft, gelatinous skin. The tofu puffs are firm and possess a bouncy texture that soak up all the lovely curry goodness. To crank up the spiciness, don’t miss out on the smoky belacan-based chilli.
Order Delivery: foodpanda Deliveroo
208B New Upper Changi Road, Bedok Interchange Hawker Centre, #01-58, Singapore 462208
Tue to Sun: 9am – 9pm
Closed on Mon
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