PETALING JAYA, Sept. 28 -- Smoky, caramelised char siu with a sticky in-house glaze; mee ulam tossed in budu and lacto-fermented chilli; and juicy wontons - each dumpling stuffed with prawns and pork - and served in a prawn broth rasam.

This is yet another flavourful meal at Fifty Tales, a contemporary restaurant in Bandar Sri Damansara that offers dai chow fare with an artisanal touch.

Chef owner Aaron Phua would tell you that he is a specialist at handmade egg noodles, but his resume is even more colourful than this already admirable accomplishment.

The 27-year-old studied hospitality management and worked part-time in hotels, banquet halls and cafes. He recalls, "I found my love for coffee in 2013 and interned at Departure Lounge. T...