Learn to make Mee Siam in two delicious styles — the classic tangy
gravy version and the bold, aromatic
dry version. Build flavour from scratch and master the balance of sweet, sour, and savoury in this iconic noodle dish.
What you’ll learn:
- How to make a robust Mee Siam gravy from scratch using tamarind, fermented bean paste, and aromatics
- How to prepare the dry version with wok-fried bee hoon and rempah for concentrated, punchy flavour
- How to create and balance the signature sweet, sour, and savoury flavour profile
- Techniques for making and using rempah, the flavour base that defines this dish
- Garnishing and serving tips for authentic presentation
Bring home:
- 3 portions of Gravy Mee Siam
- 3 portions of Dry Mee Siam
