Rice noodles: bee hoon, and chor bee hoon, I never even thought about how even the noodles I eat are rice, until I went to northern China, where the staple crop is wheat, and I was a flabbergasted southern girl. I adore chor bee hoon, whether it’s in laksa, Chinese-addled tomyam (basically a variation of suan-la soup with another name tacked on!), or beef noodles.

Oh, and chicken rice, flavoured with stock!

When I go to college I am definitely bringing a cheap $50 rice cooker.