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-    In the hawker centres and coffee shops of Singapore, people can lock chopsticks with all sorts of noodle dishes: Laksa jazzed up with tamarind and coconut milk, supremely comforting wonton noodles and plates of calorific char kway teow, smoky and charry from fire-breathing woks  to name a few. One dish that people will struggle to find, ironically, are the eponymously named Singapore noodles. Or at least what the rest of the world knows as Singapore noodles: rice vermicelli noodles, stir-fried with meat, vegetables and  the dish s defining feature  curry powder. Rice noodles and curry powder are defining features. Like the Hainanese chicken rices and Mongolian lambs of the world, Singapore noodles weren t invented in the place after which they re named. Instead, the dish was created in Hong Kong sometime after WWII by Cantonese chefs who were keen to find a use for curry powder  a recent addition to the southern Chinese pantry via British colonies. The dish w

Hong kongUnited kingdomSouth australiaAustralian capital territoryNew south walesWestern australiaDan hongAdam liawArchan chanAndrew mcconnellMark humphriesTerry durackCarol hanSingapore coTsing chowHong kong born