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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.
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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?”