Family business Wang Xiang began a decade ago in Malaysia, and in the years since has expanded along the shores of Sabah to Sarawak, down to Johor and then Perth.

Its speciality is sang nyuk mian, a hearty bowl of paper-thin, tender pork slices fanned out over noodles of your choice – either mee (yellow egg noodles), bee hoon (rice vermicelli) or kuey tiaw (flat rice noodles). Everything sits in a homemade pork broth and, as is expected in Malaysia, topped with liver, intestines, and fried pork lard for a delicate crunch.

Also on offer are East Malaysian classics like chicken rice and kolok mee: noodles in a dark, molasses-like sauce which lends a salty-sweet profile. Plus, a house-made blended chilli sauce can finish any dish.

The drinks menu boasts hor ka sai: a cup of kopi (dark coffee) evaporated milk and Milo, popular in Malaysian kopitiams.