Before I became a chef in Japan and when my parents weren't home, my go-to meal were Nissin Donbei Kitsune Udon and Ichiran's tonkotsu pork bone broth ramen.

Now as a chef, I would make the broth from scratch and enhance the flavour profile by adding in pork bone and vegetables to stew for two to three days before adding in my noodles!

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My favourite instant noodle would be Maggi Mee Kari because it was the only instant noodle allowed in our household when we were little. But really, who needs any other type? My late mother would make a hot bowl for us on weekends and on rainy days as our teatime treat! It is one of my best comforts and memories.

I’m very classic with my upgrade. A few garlic cloves, shallots and red chillies are a must to make it even more Malaysian than it already is, and an ‘onsen’ style organic egg that I love watching float like a golden sun before poking it when I’m ready to eat.

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The one I go for is the laksa flavour from Prima Taste. I would reach into my freezer for maybe four frozen fishballs and tofu fish balls to add to the noodles. I usually have different cuts of pork belly, flank steaks and tender cuts of chicken, so I will add those into my laksa soup too.   

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