Mee Siam was originally a Thai dish of noodles made from rice flour noodles (vermicelli) and served in a light and piquant gravy made from tamarind juice and dried shrimp, and served with toppings such as fresh calamansi, tiny cubes of dried beancurd, chives and slices of boiled egg.

Mee Siam has been adopted and sold by most of the races in Singapore including Indians, whose version is pinkish in colour and sweeter because it has more sugar in the gravy.

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The Chinese version uses more dried beancurd and preserved soyabeans.

The Peranakans have also lent their influence to create Singapore’s most popular version by adding coconut milk. For those who like a more sourish taste, half a lime is added to the gravy for extra zing.