Not made in Singapore: The curious case of Singapore noodles

Even though Singapore noodles do not come from Singapore, they have got develop into an international image of the city-island-nation’s cosmopolitan spirit.

— The Cook Up with Adam Liaw airs weeknights on SBS Meals at 7.00pm and 10.00pm, or movement it unfastened on SBS On Demand. —


Within the hawker centres and occasional retail outlets of Singapore, other people can lock chopsticks with all types of noodle dishes: Laksa jazzed up with tamarind and coconut milk, supremely comforting wonton noodles and plates of calorific char kway teow, smoky and charry from fire-breathing woks — to call a couple of.

One dish that folks will combat to search out, mockingly, are the eponymously named Singapore noodles. Or no less than what the remainder of the sector is aware of as Singapore noodles: rice vermicelli noodles, stir-fried with meat, greens and — the dish’s defining characteristic — curry powder.

Rice noodles and curry powder are defining options.

Just like the Hainanese hen rices and Mongolian lambs of the sector, Singapore noodles were not invented within the position and then they are named. As a substitute, the dish was once created in Hong Kong someday after WWII by means of Cantonese cooks who have been prepared to discover a use for curry powder — a contemporary addition to the southern Chinese language pantry by means of British colonies. The dish was once named ‘Singapore noodles’ as a nod to the cosmopolitan nature of each city-states.

As cooks from Hong Kong and southern China migrated around the world, they brought Singapore noodles with them — as well as fried rice, dim sum, roast meats and other Cantonese standards that would go on to define “Chinese cuisine” globally.

The dish goes by different names internationally including — but not limited to — ‘Singapore-style fried bee hoon’, ‘Singapore rice noodles’ and ‘Sing Chow noodles’, an anglicisation of Xingzhou, Singapore’s Chinese name.

But despite its name, Singapore noodles aren’t something you’re likely to find in a Singaporean or Malaysian hawker restaurant. Instead, look for them at Cantonese or Hong Kong eateries.

ArChan Chan, an Australian chef who was born in Hong Kong-born and has clocked time with the Andrew McConnell restaurant group, including time as head chef at Cantonese-inspired Melbourne restaurant Ricky & Pinky, has fond memories of the dish.

“I would say, in general, that most people [in Hong Kong] would know what xing zhou chao mei fun [the dish’s Cantonese name] is,” says Chan who relocated to Singapore in mid-2018 to cook at LeVel 33, an urban craft brewery overlooking Singapore’s Marina Bay.

“It’s very classic and like ying chow chao fan [fried rice] or a Caesar salad: you know what’s in it. There’s vermicelli, a little bit of turmeric, probably some egg. When you say the dish’s name, I can already taste it in my mind. It’s a classic cha chaan teng [Hong Kong cafe] dish.”

“There’s vermicelli, a little bit of turmeric, probably some egg. When you say the dish’s name, I can already taste it in my mind.”

As is commonplace with well-travelled dishes, the recipe for Singapore noodles has been adapted to suit local tastes and available ingredients. In veteran Australian food writer Terry Durack’s cookbook Noodle, he admits that he cares little for the crucial curry powder, but won’t hold it against you if you want to slip a teaspoon of “good, fresh Malaysian curry powder” into your version.

New York-based Australian food writer Hetty McKinnon discovers that, in a pinch, Heart Japanese shawarma spices make a fantastic ring-in when curry powder is not handy.

Growing up, Merivale executive chef and cooking show Chef’s Line star Dan Hong enjoyed a version that his restaurateur mum Angie cooked using the Clive of India brand of spice mix. However, at his Mr Wong restaurant in Sydney, he places his trust in the S&B brand (he likes its downplayed turmeric flavours) and also makes a paste using butter, garlic, curry leaves and curry powder, rather than put the curry directly into the wok.

“Making the paste adds more body to the noodle and it’s also a consistency thing,” Hong says. “But other than that, it’s pretty much the same ingredients as the classic Hong Kong style, except I use shredded snow peas and black fungi instead of capsicum: I hate that vegetable.”

Although ArChan Chan hasn’t come across Singapore noodles since she began working in Singapore, she has spied a dish called “Hong Kong noodles” — noodles with prawn and wontons — at hawker centres. And just as your average Singaporean would struggle to pick out Singapore noodles in an extensive line up of noodle dishes, Chan can’t recall eating these so-called “Hong Kong noodles” during her travels.

“I think it’s the same as Singapore stir-fried vermicelli in that someone has tried to capture the essence of Hong Kong,” says Chan.

“Maybe it’s revenge for the Singapore noodles? But I haven’t tried them. I refuse to recognise the dish. Personally, I like to try things that are a bit more local and authentic rather than something that’s ‘impressionist’.”

Love the story? Follow the author here: Instagram @maxveenhuyzen.

The place to take a look at Singapore noodles round Australia


Laksa Space


Singapore & Co


Ming’s Pantry


Noodle Space Mitchell


Flower Drum
Sarawak (Manila News-Intelligencer) Kitchen


Hong Kong Tea Space
Kowloon Cafe


Superbowl Chinese language Eating place
Mr Wong