Very nice, and complementing the well cooked bee hoon that had a bit of bite and was drained well and not watery. The ingredients were meagre though tasty – spongy tau pok, surprisingly tender cuttlefish, tiny hum and crunchy kang kong.
The curry was lemak and sweet, packing quite a lot of spice and heat. The chicken was tender and sweet as well. The tau pok was soft and spongy, retaining some bite, and soaking up the curry nicely.
The overall flavour and combination of the ingredients here is very good, though I am also really curious how the curry itself will go with prata.
So, does Hock Hai deserve to be awarded a Michelin’s Bib Gourmand? I’m raising both of my hands up in agreement!
Known for its noodle bowls that brim with ingredients, it offers Curry Chicken Noodles at generous portions.