Having tried Happy Congee’s Rice Noodle Roll with Fried Dough Sticks previously at two separate locations (their Hougang outlet, and their Waterloo outlet), I was pretty ecstatic when I have came across a post on social media about their newest item — the Ipoh Curry Chee Cheong Fun which they had just recently released.

The Ipoh Curry Chee Cheong Fun here comes with all the goodies — long beans, green chili and curry pork skin (yes, you read it right); all that with the chee cheong fun swimming in curry gravy. Probably have to make a disclaimer that I have had it when it was a little cold (it was raining heavily on the day that I made the visit, and the item arrived on the table for quite a while whilst I was buying my drinks which took a fair bit of time due to the queue) — could definitely imagine it being more “shiok” if I was able to enjoy it hot. Some may find the curry gravy a little bit on the greasier side, though I was personally fine with it since it was pretty flavourful from the curry spices on its own. Unlike their usual Chee Cheong Fun which is done in Hong Kong-style, the Chee Cheong Fun used here is towards the local variant — the same ones which we are used to seeing as a breakfast dish and even comes with the same sweet sauce that adds more contrast for the flavours of the dish amidst all the curry gravy; the Chee Cheong Fun being in sliced rolls and still pretty silken with a bit of chew despite drenched in all that gravy. The long beans provided a variance of textures by adding a crunch, while the green chili on the side gives a slight zing that was refreshing against the gravy, though I would personally prefer sambal to give the curry an even spicier punch. The curry pork skin was undoubtedly my favourite; chewy and almost jelly-like, I really loved how it had soaked up all those flavours of the gravy — if one enjoys taupok in their curry, then curry pork skin provides much of the same with more texture.

While the hype for their rice noodle rolls have gone down since it has been some time since they were all over social media, I would say that it also makes it easier to enjoy the variety of rice noodle rolls without having to wait excessively in-line for their food; and especially so since they have opened quite a number of outlets since their debut at ARC380. While I am really into the stone-milled rice noodle rolls that Chef Leung’s Authentic Rice Noodle Roll and Rice & Roll has to offer, Happy Congee’s variant works when I am craving for a good one — especially when it has multiple outlets situated across the island.