British-Malaysian comedian Phil Wang joins Andi Oliver at the table to share his love of a classic Malaysian dish, Wat Tan Hor. It’s characterised by flat rice noodles, seafood and a gloopy egg gravy spiced with pepper. Phil thinks this dish might be visually unappealing to the uninitiated, but he urges us to see past its humble appearance to appreciate the savoury deliciousness within.

This dish has a real family connection for Phil - it reminds him of his Dad, who took it on himself to feed him up with it as a kid. He tells Andi about the strong and varied influences of Chinese, Malay and Indian food on Malaysian cuisine, paints a vivid picture of the unparalleled joys of a hawker market and explains how spotting a great Chinese restaurant is easier than you think.

Food Scientist: Kimberley Wilson
Food Historian: Neil Buttery
Producer: Lucy Dearlove
Executive Producer: Hannah Marshall
Sound Design: Charlie Brandon-King
Assistant Producer: Bukky Fadipe

A Storyglass production for BBC Radio 4