Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
A hawker centre or cooked food centre is an often open-air complex commonly found in Hong Kong, Malaysia and Singapore. They were built to provide a more sanitary alternative to mobile hawker carts and contain many stalls that sell different varieties of affordable meals. Dedicated tables and chairs are usually provided for diners.
Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong.
Singaporean cuisine is derived from several ethnic groups in Singapore and has developed through centuries of political, economic, and social changes in the cosmopolitan city-state.
Char siu is a Cantonese-style barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns. Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Claypot rice, sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.
Silver needle noodle, rat noodle, bee tai bak, runny nose vermicelli or lot, giam ee (เกี้ยมอี๋) is a variety of Chinese noodle. The noodles are short, about 5 cm long and 5 mm in diameter, and white semi-transparent in colour. The noodles are available in many Chinese markets in Chinese populated areas such as Hong Kong, Taiwan, Cambodia, Indonesia, Malaysia, Thailand, Vietnam and Singapore.
Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. It is made from flat rice noodles or kway teow of approximately 1 cm or about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chili paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage, and bean sprouts. Other common ingredients include fishcake and belachan.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún, in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dishes of Wenchang chicken and Wenchang chicken rice.
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall in Outram, Singapore. It is owned and run by Chan Hon Meng. In 2016, the stall became one of the first two street food locations in the world to be awarded a star in the Michelin Guide, although it lost its star in 2021. It has since become internationally franchised under the English name Hawker Chan.
Hill Street Tai Hwa Pork Noodle is a street food stall in Kallang, Singapore. It is owned and run by Tang Chay Seng. In 2016, it became one of the first two street food locations in the world to be awarded a star in the Michelin Guide.
Les Amis is a fine-dining restaurant in Singapore serving French cuisine. The restaurant opened in 1994 as the flagship of the Les Amis Group. It received its third Michelin star in 2019.
Julien Royer is a French chef and restaurant owner. He is the Chef-owner of Odette in Singapore and Louise in Hong Kong. in 2019, Odette was awarded the highest distinction of 3 Michelin stars by the Michelin guide. Royer was born in Cantal, Central France to fourth-generation farmers.
Odette is a Singaporean restaurant. Founded in 2015 by chef Julien Royer in collaboration with the local Lo & Behold Group, Odette features a fusion of French cuisine with Asian influences, including of Singapore's.
Bistro Na's is a Chinese restaurant in Temple City, California. The restaurant specializes in Chinese imperial cuisine.
A Noodle Story is a street food stall in the Amoy Street Food Centre in Singapore. The food stall was awarded the Michelin Bib Gourmand in 2017. A new outlet in the Guoco Tower was opened in 2021.
Sin Huat Eating House is a restaurant located in Geylang, Singapore. It is run by Danny Lee and primarily serves seafood dishes, including crab bee hoon.
