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Mee siam is a Malay masterpiece (rempah spice paste based) with Thai inspirations (tamarind and sugar) and Chinese intuition (fermented soy beans), and an all-star Southeast Asian line-up of galangal, lemongrass, and chili. This super-stocked broth is lavishly ladled onto rice vermicelli, then bean sprouts, chopped chives and tau pok (tofu puffs), hard boiled egg, and calamansi are plopped atop.
166
Salad days in Singapore: Pineapple, turnip, cucumber, kalamansi, bean sprouts, dough crullers, crispy tofu, fermented prawn paste, sugar, guava and mango if you’re lucky, chilli paste if you know what’s good for you.
124
Slinging the same five noodle dishes for more than 70 years, Yong Huat is part aof why Eastie living is so easy.
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Singapore is a country where we greet, “Have you eaten?” instead of, “How are you?”. In the last few days, that has been sublimated for, “What will your last hawker center meal be?”