SUNGEI ROAD TRISHAW LAKSA
"Even the Michelin guide confused this one with Sungei Road Laksa."
Fresh from two laksa experiences the day before I rode a Grab Taxi to find out if this one was better. Since the sun had peeped it's head out, the streets were melting under the onslaught. I felt faint. I gulped a 100+ down in quick meditations. After a bit of faffing around I found the stall and joined the back of the line. Only locals in line. Good omens.
After thirty minutes it was my turn and I pointed to the photo 1 to which the old lady smiled, took my money and told me to wait. Her partner in crime laboured over hot pots and toppings, skillfully filling the bowls in clockwork order to pass back and out to guests.
I snatched the opportunity to grab a table alone and took the necessary pictures before digging in.
Of the three Laksa I tried in Singapore this one was the closest to my style. The broth was not as sweet, it had more of a kick to it, there was egg, shrimp and chicken in it along with a small slipper lobster. I ploughed through it like a man possessed despite the heat ticking in around 34 and obscene humidity.
The hawker centre's in Singapore are a gastronauts dream, but with no AC they do pose several problems for the uninitiated tourists from the cold north. However, with this kind of Laksa i'll brave any desert or iceberg to quench my cravings.
These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG and discover your own gems too. But please do try a few of these, they have been researched exhaustively.
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"Tastes are subjective, so take everything with a pinch of salty tears"