By The Table desk · Last verified 7 October 2026
Walk up to almost any Malay breakfast stall in Singapore and you will see the same three names. Mee rebus is yellow egg noodles in a thick, sweetish gravy thickened with sweet potato and flavoured with dried shrimp and spice. Mee siam is thin rice vermicelli in a sweet, sour and spicy gravy of tamarind and taucheo (salted soybean paste). Lontong is compressed rice cakes in a coconut-milk vegetable curry (sayur lodeh), usually with sambal and serundeng. All three come with a boiled egg, and all three are cheap: recent 2026 reviews found plates at $3.50 to $3.80 at long-running stalls.
They share a counter and often a cook, but each one tastes completely different. Here is how to tell them apart and order the one you are in the mood for.
Quick facts
- Mee rebus: yellow noodles, thick brown-gold gravy, egg, tau pok, bean sprouts, green chilli, lime.
- Mee siam: rice vermicelli, tamarind and taucheo gravy, egg, chives, bean sprouts, lime.
- Lontong: rice cakes in sayur lodeh with cabbage, long beans and carrot, plus sambal and serundeng.
- Typical 2026 price: about $3.50–$3.80 a plate at the stalls reviewed; add-ons cost extra.
- When: mostly breakfast and lunch; popular stalls can sell out by early afternoon.
- Halal: most Malay stalls are Muslim-owned; check for MUIS certification if you need it.
How the three compare
| Dish | Starch | Gravy | Flavour | Usual toppings |
|---|---|---|---|---|
| Mee rebus | Yellow egg noodles | Thick, sweet potato-based, with dried shrimp and spice | Rich, savoury-sweet | Egg, tau pok, bean sprouts, green chilli, fried shallots, lime |
| Mee siam | Thin rice vermicelli (bee hoon) | Thin, tamarind and taucheo with rempah | Sweet, sour, spicy | Egg, chives, bean sprouts, tau kwa, lime, sambal |
| Lontong | Compressed rice cakes | Sayur lodeh: coconut milk with vegetables | Creamy, mild, gently spiced | Egg, sambal, serundeng (spiced coconut), sometimes tempeh or bergedil |
The easy memory trick: rebus is thick, siam is sour, lontong is creamy.
Where each one comes from
Mee rebus means “boiled noodles” in Malay and is loved on both sides of the Causeway. The National Heritage Board’s Geylang Serai food trail describes a classic gravy built on dried shrimp and stock with a distinct curry note. Mee siam means “Siamese noodles”, a nod to Thai flavours; it is widely traced to Penang and was carried to Singapore by Straits Chinese families, so you will find both Malay and Nonya versions here, and in Malaysia a dry, fried version too. Lontong comes from the Javanese and Malay kitchen: rice packed tightly and boiled until it sets, then cut into cubes for the coconut gravy.
How to order
- Say the dish. “One mee rebus” is enough; the egg is normally included.
- Ask about add-ons. Many stalls offer extra egg, begedil (potato patty), tempeh, sotong or chicken for a little more.
- Heat: ask for sambal on the side (“sambal asing”) if you are unsure.
- Lime: squeeze it in before you eat; it lifts mee rebus and mee siam.
- Takeaway: ask for gravy separate (“kuah asing”) so the noodles do not go soggy.
Worked example: breakfast for two
At a stall pricing each plate at $3.80, a mee rebus and a lontong come to $7.60. Add two teh at, say, $1.60 each and the table total is $10.80, or $5.40 each. Drink prices here are illustrative; check the drinks stall’s board.
What decides a good plate
| Dish | Look for | Warning signs |
|---|---|---|
| Mee rebus | Gravy that clings to the noodles, a deep shrimp aroma | Watery or floury gravy |
| Mee siam | A clear sour-sweet balance, bee hoon still springy | Gravy that tastes only of sugar |
| Lontong | Soft but firm rice cakes, vegetables cooked tender | Hard, dry rice cakes |
The WahLiao Verdict
If you are new to the trio, start with mee rebus for comfort, try mee siam when you want something bright and tangy, and save lontong for a slow morning when you want something creamy and filling. Go early, because the best stalls sell out, and keep a few dollars in hand: this is still one of the best-value breakfasts in Singapore.
Questions people ask
Is mee siam spicy?
Mildly, with more sour and sweet than heat. The sambal adds fire, so ask for it on the side if you are cautious.
What is the gravy in mee rebus made of?
Recipes vary, but sweet potato is the usual thickener, with dried shrimp, stock and a spice paste for depth. Some older recipes also used mutton or crab.
Are these dishes halal?
At Malay-Muslim stalls they usually are, but certification is the only formal proof. Mee siam is also sold at Chinese and Nonya stalls, which may not be halal.
What is serundeng?
Grated coconut fried slowly with spices until dry and fragrant. It is sprinkled over lontong for crunch and aroma.
Sources: National Heritage Board Roots.sg, Geylang Serai food trail entry on mee rebus; Seth Lui, April 2026 review with lontong and mee rebus prices and February 2026 review with mee siam and mee rebus prices; Wikipedia, mee siam origins and gravy. The Table explains; it does not endorse.
Read next: Nasi Lemak Explained: The Rice, the Sambal and the Sides · Halal, Muslim-Owned, No Pork No Lard: What the Signs at a Stall Mean · Back to The Table
For what’s worth it this week, with the bill shown, read The WahLiao Week.
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