Time Out says
A bowl of curry chicken noodles for this stall makes for great rainy day food. But beyond that, there's much skill that goes into prepping a bowl at this Chinatown hawker stall. The chunks of chicken delicately placed atop each bowl are tender and flavourful because they are first boiled for 20 minutes before they’re dunked in an ice bath so that they retain their firm texture. Noodles are also watered down in chicken broth, making it tasty on its own. Taste test a bowl and you'll know why the stall has been listed in the Michelin guide for the past three years.
#02-57/58, Hong Lim Food Centre
531A Upper Cross St.
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