This Hokkien fried prawn noodle dish is sumptuously gooey with rich stock gravy, topped with slices of cuttlefish, fresh prawns from Thailand, crispy pork lard and slices of roast pork. Even more incredible is that this masterpiece comes from a young hawker only in his mid-20's. Xiao Di means "young brother" in Chinese. But Terence Chee has more than 8 years cooking experience and learned his trade from masters who were willing to teach. He is extremely particular about his stock. One mouthful and you'll close your eyes in a moment of divine enjoyment.

camemberu

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