Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.

Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.

Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.

This recipe is based on Glenn’s favourite stall that he claims serves “the best version of tomato mee” that he has come across so far.