Expect a bowl of prawn noodle soup brimming with a rich crustacean umami flavour but what’s really delightful was the perfection of umami without addition of sugar and MSG. That, to me, is a whole new level of utilising ingredients in its purest form.

Using Wild-caught gamba listada, blue swimming crab and dried sakura shrimp that are firstly fried in grapeseed oil, then blended as a whole and left to simmer with the pork stock for 7 hours, giving rise to such a robust soup stock. Served with 3 pieces of salt- grilled, wild-caught green tiger prawns and a slice of flame-seared Salmon Creek Farms Natural Pork which was really tender. Choose between Japanese somen or vermicelli (bee hoon), or a mix of both. Also given a set of condiments that comprises chili oil, fried lard and sambal chili.