Besides the “tau pok” being elevated to an airy-light magic carpet of crispness because they use the Japanese “aburaage” instead, the “hae gor” (fermented shrimp paste) also comes in the form of ice-cream. Its cold, pungent and savoury creaminess adds a fascinating dimension to the dish which comprises of Tiger prawns, fresh pineapples, jicama and mango. The garnish is katsuobushi (dried skipjack tuna) for a little more umami-ness.