Singapore is a crossroads city in many ways, including the culinary. This delicious noodle recipe reflects just that, with its combination of Indian, Thai and Chinese influences. I enjoyed this dish during my first visit to Singapore, when it became an instant favourite. The noodles used were slightly thicker than the thin fresh egg noodles used here. They contrast perfectly with the fried beancurd cubes, and the finished dish makes a tempting meal for two.