Mee Rebus

Four to six decades ago, mee rebus was peddled by Malay hawkers who carried two baskets over a pole. One basket contained a stove and a pot of boiling water, and the other the ingredients for the spicy noodle dish. As Singapore develops and street vendors were relocated to food centres, street food became a … Continue reading

Ah Boling

 The northern Chinese folks call them Yuanxiao (usually eaten during Chap Goh Mei or the The Lantern Festival) and the southerners call them Tangyuan (eaten during the Chinese winter solstice). In Singapore, we call them Ah Boling (Ah Balling) but it is actually Ah Bo Nin. Ah Boling is supposedly a homophone in the Teochew dialect where “Ah … Continue reading