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...

Mee soto is a spicy chicken noodle soup commonly found in Singapore, Malaysia and Indonesia. Mee means noodles. The spiciness depends on how much black-ish color chili you put in your noodles. This hot chili topping is optional, to add zest to the taste. If you have been to Indonesia, you probably would have come across soto. Soto originates from Indonesia, which is a soupy dish of broth, meat and vegetables. Simple yet delicious. Mee soto The main ingredients of mee soto are yellow Hokkien noodles, bean sprouts and slices of chicken ( ayam ) sprinkled with fried shallots and some mint leaves. The soup or gravy contains coriander and lemongrass that gives it a unique fragrant smell and taste. The noodles may also come in thinner rice vermicelli type. Mee soto can be found in many hawker centres or food courts and sells for between $3.50 to $4.50. This noodle is usually sold by Malay stall holders. Cheap, spicy, good and tasty! The yellow noodles are similar to the ones in mee rebus ,...

Singapore Food & Culture Discover Singapore's iconic laksa — from creamy curry laksa to tangy Penang asam laksa​. A classic bowl of Singapore Curry Laksa with cockles — rich, spicy, and utterly addictive. Quick Summary: Laksa is a spicy noodle dish born from the Peranakan (Straits Chinese) culture — a delicious fusion of Chinese and Malay flavours. Whether you prefer the creamy coconut-based curry laksa or the sour, fish-based Penang asam laksa, this dish is an essential Singapore food experience. What is Laksa? Laksa is one of Singapore's most beloved noodle dishes — a fiery, fragrant bowl that tells the story of the Peranakan (Straits Chinese) community. These were the descendants of early Chinese immigrants who married local Malay women, creating a unique fusion cuisine that blends Chinese cooking techniques with Malay spices and ingredients. Today, laksa is enjoyed across all ethnic communit...

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...