A Ritual, Not A Routine

They say the first cut is the deepest. For me, it’s the first slurp that leaves the deepest impression. Especially on a chilly night. A long slurp of steamy savory noodles in full-bodied soup between aromatic whiffs. Whoever said money can’t buy happiness never had instant noodles in the middle of the night. 

Making it is a ritual, not a routine—elevating the humble snack to an artisanal delight.1. Unfurl the foil on the lid: A delicate operation that requires military precision. Peel the foil only halfway and no more. 2. Add the freeze-dried corn and carrots. (Look Mum, veggies!) 3. Sprinkle the seasoning powder like magic dust. Check out how Salt Bae does it. 4. Pour in hot water to one centimetre below the notch on the cup. (The noodles will soak up and expand). Take care not to splatter the powder onto the side. 5. Stir well. 6. Here comes the Midas touch: Gently lay a slice of cheese on top. 7. Close the half-opened foil and weigh it down with a fork. Wait for three minutes and let it all infuse. Itadakimasu!

My favourite is curry flavour. I’m a true-blue Singaporean; food is my biggest vice. I usually eat it at 2 AM. It doesn’t matter what I’m doing. I need to drop everything on hand for a cup of noodles. Or turn into a pumpkin. It’s just noodles and me, myself and I. This is a deeply intimate communion, a soul-salving moment in the history of Me. I make it with a slice of cheese. Fortified with New Zealand’s premium cheese, packed with protein and calcium. There you go. Instant noodles with instant nutrients. — Melvin Tan