Singapore's TidbiTs

Singapore Food & Culture Two of Singapore's most beloved noodle dishes — mee rebus and mee siam — sit side by side on hawker stall menus across the island. One is thick, sweet, and hearty; the other tangy, spicy, and light. Both are affordable, deeply satisfying, and quintessentially Singaporean. Here is everything you need to know about these two classics, from what goes into the gravy to where to find the best bowls. 📋 Quick Facts Mee Rebus "Boiled noodles" — thick yellow noodles in sweet-spicy gravy Mee Siam "Siamese noodles" — thin rice vermicelli in tangy, sour gravy Origin Malay & Peranakan (Straits Chinese) Typical price (2026) $3.50 – $5.50 at hawker centres; $7+ with satay or at cafés Where to find Virtually every hawker centre and food court in Singapore 🍜 Mee Rebus: The Hearty Classic Literally "boiled noodles" — mee being the Hokkien word for noodles and rebus the Malay word fo...

Singapore Food & Culture 🍜 FUN FACT: The famous "Singapore noodles" served in restaurants worldwide — yellow, curry-flavoured, with char siu — doesn't actually exist in Singapore! It was invented in Hong Kong in the 1950s by Cantonese chefs who named it after our island's reputation for spicy food. The real Singapore version? Our humble hawker fried bee hoon. 😉 Singapore fried bee hoon is famous the world over. In many cities you'll find a stall or restaurant selling "Singapore noodles" — you'll even spot one at a London airport. Here at home, it's a hawker staple: rice vermicelli stir-fried either garlicky and white, or spicier and reddish. Bee hoon is also spelled mee hoon — same dish, different spelling. What's in it? Typical ingredients include prawns or slices of fish, egg, chicken, and vegetables. Don't forget the limau kasturi (small calamansi limes) on the side — a squeeze ad...