The Best Noodle Dish of 2022.

I'm THAT confident.

The essence of prawn noodle soup - prawn stock, belachan, proteins, prawns, Chinese water spinach, eggs, and most likely pork lard. When done right, even ramen is no match.

In the Malaysian intercultural multiverse of hawker food dishes, prawn noodle soup (har mee, xia mian, hye mee) is always in the blind spot. It’s not starting five, but definitely the best sixth man in a Chinese’s childhood cornerstone. If I have to describe the taste, the floral notes, think lobster bisque, think sriracha, think bollywood, think pop rocks in the throat.

I never order prawn noodles (har mee) in Australia, because I know it’s a guaranteed disappointment. Like the French with cheese, Japanese with unagi, Singaporean with chicken rice. You can order those dishes to scratch an itch, but you KNOW it’s money down the drain.

So to find a bowl that punches you in the mouth is a delight. And I’ll happily give up reviewing all the ramen, laksa, pho for the rest of the year to declare right here, right now, that this dish is my 2022 Melbourne favourite.

Before I reveal the where and why’s, let me talk about the why-nots.
You’re not missing much if:

1. You dislike seafood, especially if you’re allergic to prawns.
2. You dislike spices, chillies, fermentation. (It’s surprisingly pungent and spicy.)
3. You can only eat at a place with table service.
4. You have a party of more than 8.

On that note, it’s time I close the paywall curtain like a cabin crew staring at the first row of economy passengers.