Find your next
favorite food.

🇸🇬Singapore, Singapore

Bak Chor Mee

肉脞面

Egg noodles tossed in vinegar, chilli and pork lard, topped with minced pork, liver, meatballs, fried sole fish and a small bowl of soup on the side.

🇲🇾Singapore, Malaysia

Char Kway Teow

Flat rice noodles wok-fried with prawns, egg, beansprouts and chives over high heat.

🇸🇬Singapore, Singapore

Crab Bee Hoon

螃蟹米粉

Whole mud crab steamed or braised over rice vermicelli, the noodles absorbing crab liquor, stock and often evaporated milk.

🇲🇾Singapore, Malaysia

Fish Soup Bee Hoon

鱼汤米粉

Rice vermicelli in fish-bone broth with fried fish slices or fish balls, tomato and leafy greens; the fried version gives the broth a toasted edge

🇱🇰Sri Lanka

Idiyappam

ഇടിയപ്പം

A South Indian and Sri Lankan dish of steamed rice noodles pressed into thin strands and formed into nests. It is served with curry or coconut milk

🇨🇳China

Lor Mee

卤面

Thick yellow noodles under a starchy dark gravy thickened with egg and cornflour, with braised pork, fish cake and ngoh hiang, finished with black vinegar and garlic.

🇮🇩Indonesia

Mee Goreng

Bami goreng

Fried noodles with spices, vegetables, and protein, wok hei with balanced seasoning and fresh ingredients, a daily Malaysian street food staple, versatile

🇲🇾Penang, Malaysia

Mee Goreng Mamak

Indian Mee Goreng

Indian-Muslim style fried noodles with potatoes and tofu, spicy tangy sauce with crispy potatoes and fresh lime.

🇧🇳Brunei

Mee Rebus

Yellow noodles in sweet potato-thickened gravy with egg, tofu, and lime, thick creamy gravy with balanced sweet-savory flavor.

🇲🇾Singapore, Malaysia

Mee Siam

Rice vermicelli in sour-spicy gravy with tofu, egg, and garnishes, balanced sour-sweet gravy with springy noodles.

🇭🇰Guangdong, Hong Kong

Rice Noodle Rolls

肠粉

Sheets of rice batter steamed on cloth, rolled around prawn, beef or fried dough stick, and flooded with sweetened light soy

🇸🇬Singapore, Singapore

Satay Bee Hoon

沙爹米粉

Rice vermicelli under a warm peanut satay gravy with cockles, cuttlefish, prawns, kangkong and fried beancurd — a Teochew invention that uses satay sauce as a dressing.

🇸🇬Singapore, Singapore

Singapore Hokkien Mee

福建炒虾面

Yellow egg noodles and rice vermicelli braised together in prawn and pork stock until the liquid is absorbed, with prawn, squid, egg and pork lard, served with sambal and calamansi.

🇲🇾Malaysia

Wantan Mee

云吞面

Egg noodles with wontons, char siu, and leafy greens in light or dark sauce, springy noodles with silky wantan skin.