Part 4/11:

Chef Zor also puts a contemporary twist on chee cheong fun, a beloved rice noodle roll from Penang. Instead of rice, thin slices of tender cuttlefish are used, coated in prawn oil, and presented with exotic toppings like pickled kohlrabi, caviar, and wild rice puffs. The textures—the crunch of cuttlefish coated with prawn oil—delight the senses, demonstrating how familiar snacks can be reinvented as culinary artworks.