Home, away from home
As the island gets dressed in red and white, some hearts beat from a little further away. Scattered across continents and seasons, thousands of Singaporeans wake to mornings empty of the crackle of kaya toast, sound of sizzling woks and the scent of familiar spice in the air.
We reached out to our community in those thousands, in America, Australia, London, Hong Kong, Canada and beyond, to hear what dishes Singaporeans abroad truly miss, the food that resides in muscle memory. The ones plated by hawker uncles with “Good Morning” towels slung over their shoulders, the noodles that are so much more than just “Singaporean noodles”. Messy, bold, loud, comforting—this is the food that raised us, that knows us better than we know ourselves.
Here’s what they miss most. And maybe, as you read this, you’ll savour your next plate a little more.
1. Hokkien Mee
“Every place I see in the US serves the KL style one, I miss the yellow mee + thick beehoon combo with the lighter broth where you can taste fresh prawn flavour”
– amanda.pandann
“Just a very HOMEY FEEL. Feels like home”
– mattybumbum
Slippery yellow noodles tangled in, as one of our followers say, a non-replicable umami-rich stock, prawn, squid, and that unmistakable wok hei. It’s messy, smoky, loud—and the kind of dish you can’t fake in your typical Western restaurant. Now the age-old question: tau gey or nay?
Recipe: https://themeatmen.sg/recipes/hokkien-mee-2020/
Preparation Time: 1hr 30mins. Serves 4 pax
Or if noodles aren’t your thing, this Hokkien Mee style Seafood Paella just might be.
2. Bak Chor Mee
“There’s no dupe for it here, generally if I miss a Singaporean dish here, there’s another culture’s dupe for it. But not BCM, maybe because they’re missing that lardy vinegary taste”
– Sahchay
“I miss the taste, the convenience, and the warm comforting feeling of home. Always the first dish I get at Changi Airport itself whenever I return every couple of years”
– Anonymous
“It’s one of the comfort foods I grew up eating. I used to frequently have that for breakfast before work. But it’s also something you can eat for either breakfast, lunch, dinner or supper!“
– jjeremypoon
Springy noodles, punchy black vinegar, and a glorious tangle of pork, mushroom, and lard. For how versatile it is, it’s a bowl that somehow tastes like your hawker knew exactly what kind of day you had. Are you team mee pok or mee kia?
Recipe: https://themeatmen.sg/recipes/bak-chor-mee/
Preparation Time: 1hr. Serves 4 pax
Abit different from your typical Bak Chor Mee, but we did try to recreate our go-to Teochew Bak Chor Mee from Geylang, but get this, no mushroom, no lard. Still game?
3. Laksa
“I grew up eating Laksa because my grandma used to sell them at a noodle stall. I love the thick gravy with lots of beansprouts. It’s a dish that just warms the heart and make you feel at home.”
– iiinez.shijuannn
Spicy, creamy coconut milk gravy that coats every noodle strand cut short, soaking tofu puffs and cockles in heat and heart. And to make sure you hit the spot in your home away from home, don’t skimp on the shrimp (and the belachan)!
Recipe: https://themeatmen.sg/recipes/katong-laksa/
Preparation Time: 1hr 30mins. Serves 3-4 pax
We were a part of Gastrobeats this year and for those who missed it, you can cook our best seller Laksa Mac and Cheese from home!
4. Ban Mian
“I miss the fresh noodles and light broth. I’ve only been having the Malaysian version here in Melbourne.”
– tdrawer
“I grew up eating ban mian at my local kopitiam after school. As an adult, it turned into one of those dishes that became common enough that no one really reaches out for. But after migrating to Australia, it became one of the dishes I really craved. Unfortunately, Singaporean/Malaysian eateries here don’t highlight as much as your Chicken Rice, Laksa, or Rendang.“
– tehhsuhsu
Hand-made noodles in a cloudy broth, soft meat, crispy ikan bilis, and a gentle egg yolk swirling in. Might not be your go-to for a hot day like today, but it sure is for those shivering in the cold.
Recipe: https://themeatmen.sg/recipes/ban-mian/
Preparation Time: 2hrs 30mins. Serves 3-4 pax
Might seem a little tedious, especially if you’re overseas. Do you know how to make it simpler?
5. Chicken Rice
“It’s the nostalgic flavours that I can’t find in China. Chicken rice is my favourite food ever since young, so I miss it a lot especially when I’m pregnant. It’s just too hard to recreate so I will usually order takeout from China stores that claims to Singaporean flavours, but it’s just different.”
– chanelgwei
“The smell and of course the taste of chicken rice brings me back home”
“Now I just make my own but it’s not the same as when the aunties make it!”
– Anonymous
You don’t think we would’ve missed out this iconic dish! Something as simple as tender chicken on fragrant rice might sound straightforward, but it can never be the same outside the borders of Singapore. Especially if it’s missing its sharp chilli-ginger sauce.
Recipe: https://themeatmen.sg/recipes/rice-cooker-chicken-rice/
Preparation Time: 1 hr. Serves 4 pax
Did you know it used to be shaped into a ball in the past?
6. Cai Fan
“You can’t get the home-cooked flavours (and the price) anywhere else in the world. My go-tos are steamed egg, butter gourd and curry chicken!”
– Anonymous
Not the most glamorous, but always there when you needed it. Economical rice is about choice, routine, and the quiet comfort of knowing that even on a $3 budget (maybe $5 now), you were fed well.
Here are some of the side dishes you might miss,
Recipe:
Preparation Time: 30 mins. Serves 2 pax
Recipe:
Preparation Time: 30 mins. Serves 3-4 pax
7. Kway Chap
“It’s my all-time favourite; I used to eat it with my dad before he dropped me off at school. Now we both live in Australia so no Kway Chap, especially since it’s extremely difficult to make at home.”
– sammieshing
Rice noodle sheets (kway) soaking in a deep, herbal broth (chap), with tender pork belly, tau pok, and egg on the side. To the extent of having to clean the innards as well, it’s only expected that you can’t find it overseas!
Jon agrees that it is very difficult to make, this was him cleaning the innards. Don’t let his face of concentration fool you, his arms were sore just from holding this up.
Recipe: https://themeatmen.sg/recipes/kway-chap/
Preparation Time: 5hrs. Serves 4 pax
Do you know Singapore isn’t the only country with Kway Chap? Learn more about your local staple!
8. Curry Chicken
“I missed everything about it! I used to cook it at least once a month when I was living overseas for 4 years.”
– ahappybeat
Whether served with white rice or roti jala, curry chicken is one of those dishes many Singaporeans are on a never-ending hunt for the ones they like best, and once they find one that suits their taste buds, as mentioned, they’ll keep coming back to.
Recipe: https://themeatmen.sg/recipes/curry-chicken/
Preparation Time: 1hr 30mins. Serves 4 pax
Watch us cook the two of the most popular curries in Singapore!
Or watch Chef Damian D’Silva cook his signature Chicken Curry, a dish they created when
9. Bak Kut Teh
A peppery broth that hits home, it’s only right if the pork falls off the bone, the youtiao is crispy and the soup is refilled over and over again.
Recipe: https://themeatmen.sg/recipes/bak-kut-teh/
Preparation Time: 2hrs 30mins. Serves 4 pax
Or if you’re reminiscing about how easy it was to travel to Malaysia, here’s their Herbal Pork Ribs Soup cooked in a claypot! Old school!
10. Oyster Omelette (Orh Luak)
“I miss the chilli, the starchy bits of orh luak. There are Taiwanese stores selling their version here but Singapore’s just hits different!!”
– sixpmfooddiary
Crispy edges, briny oysters, starchy bits served on a hawker paper with a punchy chilli sauce on the side. Not every country can recreate the Singaporean flavours that come from your iconic big woks with shelves of egg cartons next to them.
Recipe: https://themeatmen.sg/recipes/oyster-omelette/
Preparation Time: 30mins. Serves 4 pax
Or try the one we cooked in 15mins!
Home, everywhere you go.
No matter where we find ourselves, waiting at the wrong door in a crowded MRT or sitting in a foreign subway, chope-ing the seats at a hawker centre or cooking in your home kitchen, these dishes remind us of who we were and who we are. They are the stories our tastebuds never forget, the warmth we carry through winters and across oceans.
This National Day, may every bite, whether here or far away, bring you back to the homes where kaya toast crackles, woks sizzle, and spices hang in the air; with the people, places, and memories that will always be yours.
Recognise these faces? Next time you’re in Singapore, head down to support and eat the food they have perfected over the years.
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More of what you might like:
- The Team’s Childhood Favourites
- 7 Local Home-based Businesses to Support this National Day
- Singapore Hawkers Share Why They Chose (And Continue to Choose) this Difficult Trade
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our Youtube channel. Subscribe and share with your friends!
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.