Chapter 02 · Mee
Noodles & Laksa
Char kway teow, Hokkien mee, laksa, wonton mee — the wok-and-broth canon that made the island queue.
02Noodles & Laksa·210 min·Advanced
Kway Chap粿汁
A Teochew braise platter — broad rice sheets in a peppery soup beside pork, egg, and offal lacquered in a dark five-spice master braise.
02Noodles & Laksa·80 min·Intermediate
Mee Rebusmee rebus
Yellow noodles under a thick sweet-savoury gravy built on mashed sweet potato and fermented soybean, crowned with egg, green chili and lime — the island's most underrated sauce.
02Noodles & Laksa·105 min·Beginner
Mee Sotomee soto
Yellow noodles in a turmeric-gold chicken broth, shredded poached chicken, bean sprouts and a spoon of fierce sambal — the Javanese-Malay soup of the Kampong Glam kitchens.
02Noodles & Laksa·120 min·Intermediate
Prawn Noodle Soup虾面 · hae mee
A rust-red Hokkien broth built entirely from prawn shells and heads, fried till they roar, simmered deep — noodles, sweet prawns, and a spoon of chili over the top.
02Noodles & Laksa·60 min·Intermediate
Wonton Mee云吞面
Springy egg noodles tossed dry in dark sauce and lard, crowned with char siu and pork-prawn wontons, a bowl of soup on the side — the Cantonese hawker plate Singapore made its own.
02Noodles & Laksa·115 min·Advanced
Hokkien Mee福建面
Yellow noodles and thick bee hoon braised in a prawn-and-pork stock until they drink it dry — Singapore's wettest, deepest plate of fried noodles.
02Noodles & Laksa·37 min·Advanced
Char Kway Teow炒粿条
Flat rice noodles seared in lard with sweet dark soy, lap cheong, and cockles — and the honest truth about chasing stall fire on a home burner.
02Noodles & Laksa·150 min·Intermediate
Lor Mee卤面
Hokkien noodles under a dark five-spice gravy thickened to a slow ooze — braised pork, egg ribbons, black vinegar and raw garlic stirred in at the table.
02Noodles & Laksa·95 min·Intermediate
Katong Laksa叻沙 · laksa lemak
Coconut laksa the Katong way — a prawn-sweet gravy over rice noodles cut short for the spoon, the style Janggut hawked along East Coast Road in the 1950s.