Noodles, Spice and Nostalgia: What Singaporeans Abroad Are Hungry For
Text by: Tan Wei Ting and Amy Van
For many Singaporeans living abroad, food is more than sustenance — it’s a tether to identity, memory, and home. Whether it’s the satisfying comfort of bak chor mee, the unmistakable aroma of fish head curry, or the spicy kick of slurp-worthy laksa, these familiar flavours often take on heightened meaning from afar. We speak to Singaporeans based in Seoul, Hong Kong and Bangkok who share the dishes they long for most — and how they chase the taste of home, one plate at a time.
Joel Lim, chef-owner of One Degree North, Seoul
Joel Lim, founder and owner of One Degree North, a Michelin-recommended restaurant in Seoul specialising in Hainanese chicken rice and Cantonese-style crispy roast pork, has lived in South Korea for six years. He was taught the skills of the trade under a hawker for three months, and with enough practice and fine-tuning, the former air steward set up shop in Seoul. Instead of chilli crab, he chose to “sell something that was more attainable in terms of price point, and also something more sustainable for the business.” As for his move to South Korea, Joel cites his father as inspiration – a man he greatly admired for expanding his business overseas. (Joel, at the time, couldn’t find suitable opportunities in Singapore during the pandemic.) His initial motivation for learning Korean was to better communicate with his in-laws (he met his Korean wife in Singapore), but he ultimately found himself drawn to the country’s culture and way of life.
What Singapore dish do you miss most and why?
Beef hor fun – there’s just something about that smoky wok hei and silky gravy that hits differently.
Where do you get your spice fix in Seoul?
Bakso Rindu Kampung in Itaewon. It’s a small Indonesian joint, but the flavours remind me of home.
Do you cook at home? If so, what Singapore dish would you try making?
I don’t cook much at home, but I’ve always wanted to try recreating some of my favourite hawker classics like sambal lady’s fingers and chicken curry.
Do you do anything special with your Singaporean friends on National Day?
Yes, our little expat community usually gathers to stream the National Day Parade together. It’s a fun way to celebrate and feel connected to home.
Is there any ingredient you always bring back from Singapore?
SinSin Garlic Chilli Sauce, without a doubt. French fries in Korea just don’t taste complete without it.
Do you have a restaurant that you must visit when you come back to Singapore?
Samy’s Curry – it’s really difficult to find assam fish head curry in Korea!
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Nat Ho, songwriter and music producer based in Seoul
Once a familiar face on Singapore television, actor-singer Nat Ho has since reinvented himself in Seoul as a full-time songwriter and music producer. Since moving to South Korea nearly three years ago, he’s been focused on honing his craft and collaborating with K-pop artists, recently signing with Warner Chappell Music Korea. Now based in Seoul, Nat is carving out a second act for himself—this time, behind the scenes.
What Singapore dish do you miss most and why?
My mum’s home cooked food, hands down. There’s just something about that taste of home — it can’t be replicated anywhere else. I once saw a video of a policeman in China doing a blind taste test, and he recognised his mother’s cooking instantly. It turned out to be a surprise visit from his mum, and he completely broke down. That really hit me. If we’re talking about “standard” Singapore dishes though, I’d say Boon Tong Kee chicken rice. Every time I’m back in Singapore, I make it a point to stop by at least once.
Where do you get your spice fix in Seoul?
I’m not really a huge fan of spicy dishes, because as I’ve gotten older, the tongue is willing but the stomach is weak (laughs). The only time I’ll make an exception is for 제육붂음 (spicy stir-fried pork). There’s a really good one in Jamwon-dong at a place called Jeonju Rich Soybean Paste Stew Jib.
If you cook at home, what Singapore dish would you cook?
Bak kut teh is my number one choice. It’s easy to make in a pressure cooker, and Korea has plenty of good quality pork. I always bring back packets of bak kut teh spices from Singapore, and having bak kut teh is particularly good for the cold winter months, when I can start feeling a little homesick at times.
Do you do anything special with Singaporean friends on 9 August?
The Singapore Embassy in Seoul is pretty active, and usually, they’ll have some events around that time. Same thing for SingCham (Singapore Chamber of Commerce). I always make an effort to go every year when I can.
Have you ever brought ingredients back in your luggage from Singapore? What’s the weirdest or most essential item?
Korea is pretty strict on bringing in ingredients, so I think the safest would be those pre-packed bak kut teh spices or some herbal soup spices. I also sometimes bring back Killiney Kopitiam Kaya – these make great gifts too.
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Germaine Chan, director of marketing, Kimpton Kitalay Samui
Germaine has been based in Bangkok since 2012. She’s passionate about travel, lifestyle, branding, and bringing stories to life through creative campaigns and meaningful guest experiences. These days, she returns to Singapore once or twice a year. According to her, it used to be short trips every other month, “But now with a little one, a quick weekend visit feels like a mission.” For her, nothing beats the feeling of touching down at Changi and heading straight for a late-night supper. Outside of work, she enjoys exploring somewhere new or seeking out her next great meal — from street food to fine dining, hawker stalls to Michelin starred restaurants. And, she’s always up for discovering a good cocktail bar or sipping something inventive at a speakeasy.
What Singaporean dish do you miss most and why?
Bak chor mee, hands down. It’s so difficult to find a legit one overseas, which makes me crave for it even more.
Where do you go for Singapore flavours in Bangkok?
Sambalacha Bangkok and Baba Thai are my go-to spots. Their Hokkien mee, curry chicken, laksa, and nasi lemak are pretty spot on, almost as good as my favourite places back in Singapore. Those are my fix when I’m craving a taste of home.
If you cook at home, what Singaporean dish would you prepare?
It’s not exactly a Singaporean dish, but I’d always prepare my mum’s white radish pork ribs soup. It’s my comfort food growing up, and the one thing I’d cook when I’m missing home and my mum’s cooking.
Do you and your family do anything special on 9 August?
I usually chill out with my husband, son, and a couple of close friends (if they’re in town) who grew up in Singapore too. We’ll order some Singapore dishes, stream the National Day Parade, sing along (with extra passion for the old-school classics), maybe salute a little here and there (especially for my son, who loves the Red Lions)… and of course, FaceTime the family back home to feel like we’re all celebrating together. This year, I finally get to celebrate National Day with my family in person on our family vacation!
Is there one dish or food experience you crave most when you are back in Singapore?
It has to be a roti prata supper date with my family or friends. The ones here in Bangkok feel more like snacks or dessert, but back home, it’s a full-on prata party. All the different pratas, curries, and all the tehs (teh peng, teh tarik, etc.)… who can say no to a prata feast?
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Serene Tan, director of public affairs, Starbucks Coffee Asia Pacific
Serene who’s based in Hong Kong for the last 13 years, is always seeking the best Singaporean (or Malaysian) food. She loves cooking up a storm and re-creating heritage recipes when not communicating about all things coffee. She is happiest when indulging in a good book, with a cup of Sumatran coffee and kouign-amann.
What Singaporean dish do you miss most and why?
I miss and crave so many dishes! Yong tau foo, laksa, bak chor mee but the one dish I love is the ‘Delicious Duck Noodles’ at Tanglin Halt market. I always have the kway teow version, the piquant chilli sauce is so good and the taste of this noodle cannot be found anywhere else. It does not open every day and when I am back, my father will always make sure I have it.
Which Singapore restaurants do you head to in Hong Kong?
We go to Café Malacca at JEN, Hong Kong when we need a Singapore / Malaysia fix in Hong Kong. And for Laksa specifically, definitely Rempah Noodles at Wanchai, it is the most authentic.
If you cook at home, what Singaporean dish would you prepare?
I will make chai tow kway, char kway teow, kapitan curry chicken, curry puffs, nasi lemak, chicken rice, mee siam and curry devil.
Do you do anything special with Singaporean friends on 9 August?
Yes, we usually have Singaporean friends over and do a National Day party. We will cook Singapore dishes and watch the National Day parade.
Do you have a restaurant that you must visit when you come back to Singapore?
I don’t have a specific restaurant I must visit when I am back. I used to want to try new restaurants or go to the fine dining ones like Odette. However, in recent years, whenever I am back, I try to hit as many local, hawker food as I can. Local zi char, nasi padang restaurants are what I miss the most, the food, people and environment are specifically Singaporean and the taste, familiarity and comfort cannot be replicated or found anywhere else.
