Growing up in Sabah, Malaysia Borneo, Kon Lau Mian was a staple breakfast/brunch food that I have always loved.

Having come from a Nonya family myself, this Mee Siam recipe was my mum's and passed down the generations.

Chicken pot pie is one of those dishes that reminds me of home.

This recipe transports me back to home, where both Malaysian and Thailand influences are shared in the one dish.

This recipe requires short prep time but a fair amount of cook time to allow the best 'pull-apart' texture for your beef.