“Laksa without laksa leaves is just curry noodles”
I laughed when M made this remark to me. Then, the more I thought about it… was there a possibility that there might be some truth to this statement?
A generic statement to describe laksa is “coconut based curry soup”. Yes, there are variations, depending on the ingredients and the ratio of coconut milk used. However, if there was a unique ingredient that was used, yes, laksa leaves would be it.
Last week, M and I went down to Hong Lim again for lunch. It’s becoming quite the go too place for us. We have the routine down pat. Leave the house by 11am latest so that we skip the ERP charges and parking and lunch queues are not a nightmare. While I queue, M will find a spot to sit nearby. Boy, I suspect that I will miss this so very much when I head back to work next year.
This time, we went to line up for laksa at the Famous Sungei Road Trishaw Laksa stall.
Pictures of its accolades is pasted all around the stall, the latest being it’s michelin bib gourmand 2016 award. The queue moves a little slowly, but then the queue is always bearable when no one is ordering 20 bowls in front of you. One can enjoy their laksa at several price points ($3/$4/$5/$7). I was a little slow on the uptake and only realized on hindsight that the more you pay, the more ingredients you get.
I got the $4 version which came with the common laksa ingredients (egg/ prawn / tofu) and chicken. The gravy had a creamy texture to it with a subtle spicy after taste. For those looking for a spicier / stronger flavour profile, this may not be the bowl to have. However, this does not mean the flavour is compromised, still a very tasty bowl of laksa. M’s gripe – prawns were overcooked. I can tell she does not think too much of the michelin guide.
We also got to try their signature fruit juice mee siam. The sourish taste of the mee siam gravy really comes through. More so than the average mee siam gravy. The fruit juice must be pretty tart! Worth trying if you like sourish stuff. This was an interesting dish for me, but I think that I’m still a bit partial to the traditional nonya mee siam gravy.
Another satisfying lunch at Hong Lim Food Centre. Other wonderful stalls that I’ve tried (and blogged about) include: Tai Wah Pork Noodle, Ji Ji Wanton Noodle Specialist and Tuck Kee Ipoh Sar Hor Fun.
Add: Hong Lim Market & Food Centre, Blk 531A Upper Cross Street, #02-66