Singapore’s hawker culture is so diverse but one that remains close to most of our hearts has to be wanton mee— specifically, dry wanton mee. A common visual of the humble dish usually features thin ...

It’s been close to five years since I stepped into Malaysia, and I sorely miss a good ‘ol bowl of KL chilli pan mee. No-fuss ...

Prawn noodles, colloquially known as hae mee, is an iconic Singaporean hawker favourite , featuring a dark broth packed with prawn, seafood and sometimes even pork flavouring. Despite coming with a ...

Good news for those looking to satisfy their cravings for chewy ban mee: popular homegrown chain Qiu Lian Ban Mee has announced a line of instant noodle products. The ready-to-cook fresh noodle ...

Oh, Hokkien mee. This fragrant seafoody noodle dish, alongside char kway teow, is undoubtedly one of the cornerstones of Singaporean cuisine. Like all other matters of the heart (read: food), finding ...

With roots in Fujian province in China, Hokkien prawn noodles found its way to Singapore in the 1880s and has been an indelible part of local food culture ever since. Perhaps it doesn't enjoy the same ...

It’s a common greeting in Singapore, where good cooking is treated almost like a strategic national reserve. The city state’s “hawker” centres – ­markets packed with food stalls – are featured on the ...

Food has always been important to Australian chef Kimberly Tang. Born in Singapore with grandparents from China and Malaysia, Tang remembers being surrounded by great Asian food during her time ...

Singapore and Malaysia can’t get enough of this noodle sensation: Wanton mee! Despite its Cantonese origin, the dish has ...

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