Mee Siam is essentially a piquant noodle dish served in a light, sweet, sourish, spicy gravy made from tamarind, tau cheo (miso), sugar, stock and dried shrimp, garnished with tiny cubes of dried bean curd, chives and slices of boiled egg plus a lime. Also, the name says Siam (Thailand), it does not originate there and is believed to be a creation in Singapore and Malaysia.
Mee Siam
Grandma Mee Siam
665 Buffalo Rd #01-311, Tekka Ctr (Map) 8am – 3pm
Sun & Tue
Why is it call “mee” siam and yet it uses beehoon. Well, it’s just a name. The late -granny of the current owner here began offering yellow noodles or “mee” in mee siam over six decades ago when she ran out of beehoon. Customers continued asking for it till today and they are believed to be the only one offering this version. The appeal is the yellow noodles- it lends a savoury and slightly salty flavour from the alkali laced yellow noodles. The taste transform as you eat, the sharp, tangy and sweet mee siam sauce absorbs the flavour of the yellow noodles and the sensation grows on you. They have regular customers and their children who have been eating this for decades. Owner says it’s best to tapau or bag it, so the sauce and the noodles settles and melds into a strangely familiar sensation.
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