I think this dish has come full circle.I believe that this dish was created by Hong Kong chefs(either in Hong Kong, North America or maybe the UK) who added a dash of curry powder to a generic dish of fried vermicelli and needed a new name and came up with "Sing chow mai" as Singapore was associated with spicy SE Asia.It never had a Singapore/Malaysian origin.Along the way chefs in Singappore/Malaysia picked up this dish but apparently unaware of its origin and some have omitted the addition of curry powder.
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