3.28
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.
1.4
Because I have lived in Katong for almost 30 years and I’m a lifelong Eastie, everyone asks which the best Katong laksa is. It’s the one simmered to spirited life in my mom Ade’s kitchen. You know — the one that only the backyard can fit, with industrial-sized woks and cauldrons, and charcoal stoops and gas tanks for zhi char-intense wok hei.
124
Slinging the same five noodle dishes for more than 70 years, Yong Huat is part aof why Eastie living is so easy.