I gamely joined the short queue at Hock Hai (Hong Lim) Chicken Curry Noodles and subsequently had my mind blown.
The kicker was the thickish curry gravy which I lapped up till every last drop. There is a decent amount of steamed chicken under that blanket of tau pok. I loved how the gravy coats the yellow noodles and vermicelli, with little room for a breather. This was a real sensory treat on every front.