Having savoured the local specialty of 大头虾 (Big Head Prawns) prepared in other ways, my sis-in-law @laiyoongchin decided to order the crustaceans cooked with “hor fun” for our recent dinner at East Ocean Seafood Restaurant Menglembu. It was stupendous! The roe from the lengthwise-halved giant prawns gave the gooey gravy a deep orangey-brown tone and a rich umami sweetness. In fact, I’d go as far as to say eating the prawns took a backseat to slurping up the rice noodles in that unforgettable gravy.