Mee Siam

Despite its name, Mee Siam (Siamese noodles) did not come from Thailand. It’s a Malay breakfast dish. Pre-fried thin rice vermicelli is served in a spicy light gravy made from taucheo (fermented bean paste), dried shrimp, sugar and seafood stock. Tamarind gives the dish its signature tartness. Toppings include cubed fried bean curd, chopped chives and sliced boiled egg. But note, there are no cockles in Mee Siam.

JP Canonigo 4:55 PM

Despite its name, Mee Siam (Siamese noodles) did not come from Thailand. It’s a Malay breakfast dish. Pre-fried thin rice vermicelli is served in a spicy light gravy made from taucheo (fermented bean paste), dried shrimp, sugar and seafood stock. Tamarind gives the dish its signature tartness. Toppings include cubed fried bean curd, chopped chives and sliced boiled egg. But note, there are no cockles in Mee Siam.

The combination of different ingredients from distinctive cooking styles has made this dish truly Singaporean!