1Top 5 Best Ban Mian In Singapore
Who needs rigatoni or tortellini, when you can have our own local version of handmade noodles? Why load your body with salty MSG-laden instant noodles, when you can slurp up a hearty bowl of soup made from fresh ingredients? When you think about local comfort noodle soup, handmade noodles or Ban Mian wins hands down.
The popular noodle dish in Malaysia and Singapore, has everything you need to make you want to slurp it up. More so, it reminds us of simple homecooking: freshly made noodles drenched in warm broth with a heap of salty-crispy anchovy piled on top. Drop a runny egg and a smattering of greens, and most Singaporeans are good to go- an irresistible healthy warm bowl of goodness.
Ban Mian, traditionally known as Mian Fen Guo (wheat snack) or Ban Mee, is an economical dish that has sprouted all over local kopitiams and hawker stalls. You can find Ban Mian in a different assortment of shapes and sizes incorporating a range of dough making methods, in particular those from the Hakka (Ke Jia) and Hokkien (Fu Jian) dialects. Traditionally, Ban Mian is made Hakka style by slicing the noodle from a wooden block (Ban Mian), hence the name. On the other hand, the Hokkien would roll the dough into a flat piece then hand-tear into bite-size pieces.
Today, Ban Mian stalls offer a range of options differing in texture and density. Hand pick the noodle of choice be it thick and flat ban mian, squarish mee hoon kuay, ramen-like you mian or silky-smooth mee sua. Add to the “oomph” by having it with drydark sauce or pile on the slightly sweet and tart chilli and you’ve got yourself a winner.