There are plenty of people who think Singaporean and Malaysian food are exactly the same, and to this I have to say that they're sorely mistaken. Sure, there's overlap with similar dishes, but the taste is different. Call me biased, but Malaysian food = more oil, more coconut, with dishes having more of a Malay emphasis. Think nasi goreng, nasi lemak, yong tau foo served in a curry soup that's heavy on the coconut. When I think of Singaporean hawker food, I think of the simple noodle and fish ball / fish cake dishes served with a clear and slightly sweet tasting wonton soup on the side.Mee tai bak is on the top of the list of things I want to eat when I head back to Singapore. The dish is simple enough - silver needle noodles in a mixture of black vinegar, chilli oil and shallot oil, crunchy lard pieces, tau gei, fish cake and fish ball. Why being so simple, can I not get this in Australia? I don't know. In my attempt to replicate this dish myself, I've tried searching for fresh silver needle noodles at Asian grocery stores, but so far no joy.
Mee tai bak is a $3 bowl of pure happiness.
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