“Laksa capellini pasta cooked in a mildly spicy coconut cream with tuna flakes, Vietnamese coriander, ginger flower, onions, red chilli and mint leaves, topped with a sunny-side-up egg and served with sambal and fresh lime on the side.” If curry laksa and assam laksa had a baby and raised that baby in a western country, it would taste like this. Familiar, yet a little foreign. I loved it.