You might be surprised that it is quite common for Singaporeans to have something as heavy as Wanton Noodles for breakfast! For noodle lovers, don't hold yourself back if you want to eat noodles for breakfast, lunch and dinner! What separates Singapore's noodle culture from other countries is the countless variations of dry noodles with no soup. From soup to dry options, feel free to customise your noodles, including the type of noodles and toppings! Be it fried noodles like Hokkien Mee, or Malay cuisine like Mee Rebus, you'll be spoilt for choice.
Bak Chor Mee is translated into Minced pork noodle in Chinese and served with either thin egg noodles or flat egg noodles, drenched in black vinegar or ketchup with chili. Coupled with fishcakes, vegetables, meatballs, pork liver, stew mushrooms, bean sprout and cockles. Served either dry or with soup. Dry is better preferred by locals as they can add chili. You mix the noodle with the sauce well.
Stew or braised beef usually boiled over many hours to bring out the soft texture that is easy for both young and old to enjoy. Served either dry, with soup or with thick gravy over Chinese noodles. It comes with choices of meatballs, tendon, stomach, and vegetables to add on.
Roasted duck served with Chinese noodles and boiled vegetables on the sides, usually mixed with soya, sesame sauce or sweet gravy to bring out the unique duck fragrance.
A healthy Singaporean and Indonesian soup-based seafood dish served hot.
Fishballs made from fish paste and served with Chinese egg noodles together with some vegetables and fish cakes. Choices of either dry or soup that has been boiled with pork stock over many hours. Locals enjoy with a side of chili mixed with soya sauce.
Fish noodle soup is a comforting Chinese dish commonly found in Singapore. It consists of a particular steaming milky gingery broth that compliments vermicelli noodles well with slices of white meat fish. Stew in some blanched kailan and you have yourself a hearty dish fit for dinner!
A Hokkien dish using Chinese egg noodle wok-fried with bee hoon using small pieces of lard, adding on fresh prawns, squid, bean sprouts and eggs. Finally topped with lime and chili balachan as locals would have it.
Thick wheat noodle or rice vermicelli served with either shredded chicken, prawn or fish. Drenched in spicy coconut milk or sour asam. Additional toppings of cockles, fish cakes and bean sprout. Proceed to add chili balachan for a powerful kick that leaves you wanting more.
Lor Mee means Gravy Noodle whereby thick yellow noodle served with thick meat with egg gravy, topped with ngo hiang (fried pork spring roll), fish cakes and dumplings. Locals would have it with vinegar and garlic, optional chili slices.
A dish consisting of egg noodles in thick, spicy gravy. The dish contains spices originating from the Malay Peninsula. Rebus in Malay means "to blanch", mee rebus is "blanched noodles".
Mee siam, which translates to "Siamese noodle" in Malay, is a dish consisting of rice vermicelli, with origins from Southeast Asia, that is popular in Singapore and Malaysia. It originated from either the Malay or Peranakan community.
Mee soto is a spicy chicken noodle soup dish originating from Indonesia, it is prepared with thick yellow Hokkien noodles. It can be found in Indonesia, Malaysia, and Singapore.
If fresh and huge prawns are your likings then this is the dish for you. Soup boiled with prawn heads, clams and pork bones over hours and drench over succulent yellow noodles, topped with a generous helping of bean sprouts and fried shallots. This is one dish where people will drink until the last drop because of how fragrant the soup is.
Wanton Mee is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. It is commonly served in a hot broth, garnished with leafy vegetables and wonton soup dumplings. The leafy vegetable used is usually kai-lan, which is known as Chinese kale. It contains prawns, chicken or pork, and spring onions.
