Perhaps it’s because Singaporeans are well-(or even better)-travelled, or that Singapore is so cosmopolitan that we receive culinary influences from everywhere that we’ve become more aware and patriotic about our own Singaporean food. To be sure, many of the dishes we can find here can also be found in our neighbours to the north and south of us, but in some cases it’s a matter of having the same name for different styles off food. Hokkien Mee is one such example, which in Penang refers to a soupy prawn noodle, and KL refers to a stir-fried noodle dish with soy sauce, and in Singapore is a stir-fried noodle infused with seafood stock.

By some accounts this dish was invented along Rochor Road, where Hokkien labourers working gather every evening to cook their evening meal. It’s hard to find Singaporean-style Hokkien Mee outside of Singapore, and so A Singaporean Uncle in Australia shares with us the recipe for making Singaporean Hokkien Mee from home. This post is for all* overseas Singaporeans missing the taste of home!

*Apologies to our Muslim readers, this dish is definitely not halal!