The gravy was delightfully creamy and nutty, a good amount of sweetness coming through without being too cloying. It has a light fragrance, preventing the sauce from being too overpowering. I love how it wasn’t oily or watery, and the sauce coated every strand of the thin vermicelli noodle.

I really appreciated how generous he was with the ingredients, consisting of cockles, lean pork slices, cuttlefish, prawn and kang kong.

IG: @eggeatsbread