CREAMY TOM YUM SEAFOOD

Tom yum gets the brunch treatment here — sharp, sour and herbal underneath, then softened with cream until it coats every strand.

• Tiger prawn, sweet and snappy.
• Clams and squid, barely cooked.
• Orinji mushroom, meaty and mild.
• Spaghetti, twirled through the sauce.
• Creamy tom yum broth, hot-sour and rich.

The broth leans on the usual tom yum backbone — lemongrass heat, lime sharpness, a hit of chilli — then cream rounds it out so the spaghetti comes away glossy rather than thin. Seafood goes in late, just long enough to firm up, and the orinji mushrooms soak up what the prawns and clams leave behind. It's a bowl that reads rich on the first bite and bright on the last. May contain: dairy, shellfish, fish.