Curry Mee @ UTC

SP Curry Mee @ UTC

Blanched yellow egg noodles with bean sprouts in spicy, rich and lightly creamy coconut milk chicken curry with toppings of shrimp, cuttlefish, dried toupok, long beans, cockles and pig’s blood turd. For those who prefer the spiciness to explode in one’s palate, then just add the red chilli shrimp paste (sambal belacan). This is for those who prefer the less creamy curry version but with the full curry flavor like adding more curry powder punch into its more famous Penang white curry mee.



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