The article discusses how for many children, afternoon tea is the most critical meal, especially when they come home hungry from school. It features chefs Junda Khoo and Palisa Anderson, who share their nostalgic childhood meals made from instant noodles and simple ingredients like mango and chicken. Khoo’s instant noodles made with crustacean oil became a bestseller in his restaurant despite initial doubts about their marketability, while Anderson’s story highlights her creativity in making meals from available resources, providing insight into their culinary journeys and how early influences shaped their cooking styles.
Fast forward to Ho Jiak Strathfield; I made the noodles for staff meal. Everyone said we should put it on the menu, but I thought there was no way people would pay for instant noodles in a restaurant.
On Fridays I had dance class, and sometimes I missed the bus to go help at my mum's restaurant. One night I went to the BP to buy something for dinner.
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