Malay
Thin rice vermicelli in a sweet-sour-spicy gravy built on tamarind, fermented bean paste and dried shrimp, topped with egg, beancurd puffs and chives. Bright, tangy and a little fiery.
2 places to eat
Haig Road gold standard for Malay noodles since 1967.
50-year Haig Road stall for mee siam and soto.
