Every morning, even before the sun rises, Ah Hock opens the shutters, lights an incense stick and prepares the best noodle soup in town together with his wife. Anise, cumin, galangal root and the smoky aroma of the wood-fired oven are just a few of the secret ingredients of the recipe, which has been passed down from generation to generation. Only Ah Hock's son has no interest in the family tradition. Years ago, he left his Malaysian homeland to learn the art of sushi preparation in distant Hong Kong. As Ah Hock's 60th birthday approaches, his son finally returns. But soon old conflicts break out again between father and son.