Tony Cheng, the man behind both Hainan Shaoye and The Drawing Room (as well as two new restaurants in the works) is passionate about food. Cheng trained in traditional French cuisine before becoming entranced by Italian food and when he opened Hainan Shaoye, he went the whole nine yards, going to Singapore to scout the most respected chefs and authorities on Hainan chicken rice.

He's not just all talk though; when we asked Cheng to demonstrate how to make one of our favourite items on Hainan Shaoye's menu, the mee goreng (Malaysian stir-fried noodles), he showed up in a smart blue shirt and not even ten minutes later, had whipped up a delicious plate of noodles with not a single stain on his shirt.

Watch our video to find out how to recreate Hainan Shaoye's mee goreng at home. True to the hawker origins of this dish, there are no amounts given for the ingredients. Experimentation and experience will soon teach you how spicy, sweet or sour you prefer this casual dish.

Ingredients:

- garlic

- beansprouts

- onions

- spring onions

- sambal chilli paste

- tamarind sauce

- sugar

- ketchup

- prawns

- shredded pork

- Chinese egg noodles