Coconut has always been a star in Southeast Asian cuisine—whether as an ingredient in desserts or simply savored on its own. 🥥 Today, Chef Yap Ken Kai takes this humble fruit further—transforming it into a vessel for his authentic Malaysian Assam Laksa. By serving this tangy, aromatic noodle soup in a coconut shell, he recreates the taste of home with a playful twist that feels perfect for summer. 💡 What’s your favorite way to bring coconut into your recipes? #Haday #soysauce #WolrdCoconutDay