Singapore has a rich food history which is a mix of Chinese, Indian and Malay influences. This is evident by the fact that most Singaporeans take to the outdoors to order from the tens of thousands of food stalls.
The Singapore Noodle can be best summed up as a Chinese (Cantonese mainly) tossed dish with turmeric added. The yellow tinge makes it more eye-appealing to eat.
Fish as part of the main course, often needs to be delicately handled to avoid breaking the fillets. This Chinese dish is mildly-spiced. The basil adds a bit of freshness to the recipe, and is best had with steamed rice.