The curry noodles from Masala Curry Mee in Havelock Road captures Singapore in a bowl.
Curry noodles from Masala Curry Mee, Indomie Ayam Geprek from Terang Bulan and Bun Cha from Vietnam Kitchen.
The dish comes from the mind, palate and skill of food entrepreneurs Tinoq Russell Goh, 59, who, with Dylan Chan, 37, ran a private-dining business, PasirPanjangBoy, serving Peranakan food. Adding allure are the Thai basil leaves on the side. The fragrance enhances that already-terrific gravy. There is supposed to be mint too, but those leaves were missing from my bowl. You can choose from hor fun, bee hoon and yellow noodles. My pick, no regrets, is thin hor fun that the gravy coats beautifully.On days when I want to throw caution to the wind, I head to Terang Bulan, a restaurant in Wisma Geylang Serai.
You can have fish, prawn or squid too, and have them with rice. But my usual order is Indomie Ayam Geprek because I believe in going big. The little pile of instant noodles is just plain satisfying. Served alongside is a square of fried firm tofu, a slice of tempeh and, in a concession to health, a cherry tomato and a lettuce leaf.
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