British-Malaysian comedian Phil Wang joins Andi Oliver at the table this week 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 Exec Producer: Hannah Marshall Sound Design: Charlie Brandon-King Assistant Producer: Bukky Fadipe A Storyglass production for BBC Radio 4