Creative breakdown
A quoted claim that seasoning tastes better with MSG invites discussion around OCOC Mee Kari Nyonya, whose product description says it contains no MSG.
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A quoted claim that seasoning tastes better with MSG invites discussion around OCOC Mee Kari Nyonya, whose product description says it contains no MSG.
A direct and often slightly provocative question, such as “why is hers so much bigger?!”, can effectively capture attention. By tapping into a shared experience or unresolved curiosity, this opening quickly creates relevance and encourages viewers to stay for the answer or solution.
View breakdownSo what other advantages does this noodle have? That's only in the context of the noodles themselves, right? Okay this is just the noodles alone, right? Just the noodles alone, not the seasoning yet. Okay the seasoning is a whole other story. Usually seasonings taste better when you add MSG, right? Yeah of course. So the flavor gets elevated. So if we don't add MSG, how do we make it taste as good as other instant noodles on the market? So I had to research what gives the human tongue that umami taste. Okay what actually is umami? Umami is the sixth taste sensation for the tongue. That good, savory sensation we get when we eat, besides bitter, spicy and sweet, that's umami. Oh so there really is a taste called umami, which is just the feeling of something tasting good. The good taste. Oh so you mean MSG itself is umami? MSG triggers umami, brings out that umami sensation.
Oh wait, if we eat MSG directly, what does it taste like? Is it salty? It's slightly salty, a little sweet too, I haven't eaten it directly in a long time so I'm not sure. But it doesn't taste good on its own, right? Oh because the flavor is really intense. Oh, once it's dispersed into food, the taste is much more balanced, right. Okay. So if we're making other products without MSG, without MSG I had to create something that can produce that umami taste. So we did another round of research, looked into things like seaweed to create umami, since seaweed naturally has umami. But seaweed has a very distinct flavor, so not everyone likes it.
Is it because we only add a little, or what? It gives off a slightly odd flavor, right? It's seaweed, some people just don't like seaweed. Oh seaweed naturally has umami, right? That's right. Oh okay, because I personally really like seaweed. Then for example, ingredients like onions also have umami, so I had to combine several natural plant elements that have that umami taste, to create something that delivers that burst of sensation when you eat, but it has no MSG, it's here to replace MSG. To replace MSG? Yes. So does that mean it's almost 100% the same as MSG? In terms of taste perception it's 100% there, if we did a chemical test it might be different, but the flavor experience is exactly the same. Because if you've noticed other products on the market named 'enough flavor' 'tasty flavor' and so on, I also launched a product just like that, because after testing it, it can be added to other foods, so we named this product 'More Delicious'. It's for adding flavor? That's right, it's for adding flavor. Oh so it literally just means 'enough flavor'. So we also launched this product called 'More Delicious', you can add it to any dish you cook to boost its flavor. Oh but it has no MSG? No MSG. Oh how come I didn't know about this product? We didn't bring samples this time, none are here. This product called 'More Delicious' is already out on the market for sale. It's in that yellow bag in your hand. We've temporarily stopped production right now, because I can't find a factory that can produce it to the standard I set. Oh it would be so convenient if it was available.
The studio warm-light interview scene continues. Two men are seated on rattan armchairs respectively. The male host wearing thin metal-rimmed glasses and a gray-blue suit holds a yellow instant noodle package throughout, asking questions into the microphone. The male guest with grayish-white beard and a navy suit smiles, using hand gestures to explain the connection between MSG and instant noodle flavor. Corresponding Malay yellow subtitles are displayed throughout the frame.
The studio warm-light interview scene continues. The male host holds the yellow instant noodle bag, raising his hand to gesture and ask questions to the guest. The male guest faces the microphone, explaining with hand gestures the taste characteristics of MSG consumed directly, and clarifying that MSG achieves balanced flavor when added to food. Corresponding Malay yellow subtitles pop up synchronously on the frame.
The studio warm-light interview scene continues. The male guest faces the microphone, explaining the R&D approach of MSG-free products with rich hand gestures, introducing the plan of extracting umami from natural ingredients such as seaweed and onions. The male host nods from time to time to respond to questions, and the two interact and laugh throughout. Corresponding Malay yellow subtitles are displayed on the frame.
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