Fortunately four to five meals per day of char kwey tiaw (fried noodles in soy sauce with egg and various additions), asam laksa (Penang's famous, indescribably good curry noodle soup), rojak (fruit and veggie salad in a sweet dark shrimp paste) and much, much more, goes down a lot easier than heavier Western foods.

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Once the noodles are coated in that glorious sauce flecked with red pepper flakes, chopped parsley and scallions, seal them inside their parchment packets.

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The noodles are served hot, in bowls of steaming broth, or cold, in a bowl with dipping sauce.

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