4 munchies: Prawn heads, shells, pork ribs and bones, and chilli paste were used to create the mildly spicy, robust stock – served with yellow noodle, sliced pork loin, kang kong, beansprouts, and fried shallots.

Available till this Sunday, the truly authentic Penang prawn mee is another top pick of mine from York Hotel's Penang Hawkers' Fare at White Rose Café!