KUALA LUMPUR, Nov. 10 -- Daniel Chia, once a hotel dim sum chef, reimagines his bowl of Tom Yum Curry Noodles with different elements to make it a standout among the usual suspects found in the coffeeshop,

Firstly, it's not really a tom yum base with the spicy and sour flavours one associates it with, as he uses pumpkin, turmeric and ginger to build an orange broth that has a touch of zing with the use of apple cider vinegar rather than lime juice as it is gentler on the stomach.

Once it's combined with evaporated milk, the colour turns into a golden yellow colour that makes it appealing to the eye.

It's creamy on the tongue with just a slight tangy taste to undercut the richness, allowing one to dive in the bowl for more of the broth....