Zhnged up hokkien mee is served from 9.30pm onwards this August at the French-Japanese restaurant and trust me it a steal at the $18 tag. The broth used to cook the noodles is an umami bomb (cooked using prawn and lobster heads and shells), and Chef Jeremmy is so kind to even serve a carafe of it with each plate. Prawns grilled over binchotan of course. There needs to be a soup version of this I swear. More on www.ms-skinnyfat.com Link in bio.