源自厦门的虾面讲究鲜甜味浓的汤底。在物资贫乏的年代，古早味的虾面能比得上现在鲜虾肥大配料丰富的虾面吗？除了介绍豪华版、创新版和槟城版的虾面，主持人也和名厨詹伟健一起研究著名老档的虾面，尝试还原古早味。
Soup stock made with quality ingredients is crucial to a delicious bowl of prawn noodles. This episode features different stalls selling modern and traditional prawn noodles, while host Yi Fong and Chef Jeremmy find out from famous local stalls what actually made up the old taste of prawn noodles.
