I am sitting over a bowl of Tom Yum soup and a Singha, both a perfect antidote for heat and humidity. Large prawns spooned out of an oily, spicy broth. Baby corn cobs, fresh picked, are an explosion of flavour, like an entire cob of spring corn in a single bite. I chill my burning lips with a draft from the Singha, an ice cold lager which makes up with chill effervescence what it lacks in taste.