Seven years after opening, the queues at this Melbourne institution show no signs of dying down – and once you taste one of its famed curries or stir fries, you’ll understand why. The prawn is a showcase of textural contrasts: delicate strands of egg noodle mottled with lots of prawn are enlivened with springy wood-ear mushrooms, creamy scrambled egg, mild garlic chive, aromatic coriander and crunchy garlic bombs. Luckily, the “hell-fire” chilli oil comes on the side so you can decide whether your meal has welcome heat or blows your socks off.