The smoky, intoxicating aroma wafting from this bowl immediately took our breaths away. Brand new on Ampang Kitchen's lunch menu, chef Raymond brought the inspiration for this recipe back home all the way from Malacca. Thick, yellow, wok-fried noodles are doused in an ambrosial, slurp-worthy prawn stock before being topped with a mountain of plump, creamy oyster, Chinese parsley, fried shallots and crispy lardons. To call this an umami bomb would be an understatement, such was the intensity of its addictive deliciousness.

Taste: 5/5