We ordered the S$5 serving and waited for a solid 50 minutes in the queue – there were about 25 people in the queue and it moved really slowly, each serving being dished out at a seemingly snail’s pace.
The curry mee comes with the standard fluffy fried beancurd (tau pok), slices of fish cake, potatoes and chunks of white steamed chicken. We went for our usual mix of yellow noodle and bee hoon.
So how did it fare? Unfortunately, it lacked the ‘wow’ factor for us. While the noodle was firm and not too soggy, the curry was darker and diluted as compared to Ah Heng curry mee, was not fiercely hot and came with a tad of sweetness. The coconut flavour was not too distinct as well.

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Wah Kee Big Prawn Mee occupies a stall in the Pek Kio Market and Food Centre, and honestly speaking, this is the first time in our lives visiting this food centre and we had no clue where it was at first. The food centre is actually hidden in one of the small estates near the Serangoon area, with few HDB units making up the small community. Yet another happy discovery by The Glutton Family!
We tried the $5 dry version prawn mee and the $10 big prawn soup version.
The broth was good but how about the mee? We came with high expectations but the dry prawn mee was mediocre, the chili sauce was too bland and the sourness from the excessive vinegar overpowered everything in the bowl of prawn mee. Though the mee has the right texture and the prawns were fresh, however, the four of us agreed that this is too far off the mark to be confidently called a good prawn mee.
Please refer to www.ieatandeat.com for details review.

That orangey red gravy, glistening with promise of a rich and spicy experience was what drew us to this stall. What we got at Ah Heng Curry Chicken Bee Hoon mee managed to whet our appetite on sight, and did not disappoint. The toppings were equally impressive, with tender steamed chicken, perfect soft potatoes and flavourful tau pok – we enjoyed every bite.
This is one of the best Curry Chicken Bee Hoon Mee we have eaten. Yummy!
Please refer www.ieatandeat.com for details.

We ordered the S$5 serving and waited for a solid 50 minutes in the queue – there were about 25 people in the queue and it moved really slowly, each serving being dished out at a seemingly snail’s pace.
The curry mee comes with the standard fluffy fried beancurd (tau pok), slices of fish cake, potatoes and chunks of white steamed chicken. We went for our usual mix of yellow noodle and bee hoon.
So how did it fare? Unfortunately, it lacked the ‘wow’ factor for us. While the noodle was firm and not too soggy, the curry was darker and diluted as compared to Ah Heng curry mee, was not fiercely hot and came with a tad of sweetness. The coconut flavour was not too distinct as well.
Please refer www.ieatandeat.com for details.

We ordered a $4 serving. The plate of char kway teow was definitely less oily than usual, and was fried with bean sprouts, cockles, eggs and chye poh (preserved radish), and topped with blanched and still-crunchy Chye Sim (Vegetable).There was taste of charred flavour in the kway teow, the eggs, chai poh (preserved radish), and the cockles helped to enhance the taste. The blanket of green vegetable (chye sim) completely buried the kway teow and one could mistake the kway teow as a fried vegetable dish. This is the most distinct trademark of Huat Heng Fried Kway Teow and the selling point of the dish; (perhaps they should call it a vegetable fried kway teow instead?)
Overall, if you are health-conscious but crave for fried kway teow, eating at Heng Huat will certainly soothe your conscience and make you feel less guilty about it. It’s definitely good enough to satisfy those cravings. However, if given a choice, we would definitely still go for the version fried with lard.
Please refer to www.ieatandeat.com for details review.