Famous Sungei Road Trishaw Laksa
3 savesRecommendation by Lemi
Laksa might be the dish on its signboard, but it’s his take on the classic Mee Siam that stall owner Daniel Soo takes the most pride in. The 60-year old concocts a special blend of juices in place of the usual tamarind juice, giving the dish a fragrant and fruity flavor that tantalizes customers’ taste buds. Years of perfecting the recipe have garnered him rave reviews from the Michelin Guide and other major publications, attracting guests from faraway corners who visit Hong Lim Market just for a taste of his famed dishes.
Block 531A Upper Cross Street, #02-66 Hong Lim Market and Food Centre, Singapore
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The owner of Bib Gourmand awardee Famous Sungei Road Trishaw Laksa uses less coconut milk in their laksa broth, as well as premium ingredients such as oysters, prawns, and dried scallops for a more intense flavor. Remember to make room for a plate of the Hong Lim Market hawker’s beloved Mee Siam, which is stir-fried rice vermicelli laced with a blend of fruit juices.
Take a detour to Chinatown’s Hong Lim Market and Food Centre for a delicious bowl of Laksa (Southeast Asian spicy noodle soup). Daniel Woo, owner of Famous Sungei Road Trishaw Laksa, scoops out a light, rich broth made with less coconut milk, and adds premium ingredients like prawns and dried scallops for garnish. Add a plate of Mee Siam (stir-fried rice vermicelli) to your table, which is laced with a special blend of various fruit juices—instead of the usual tamarind water—for a zesty fragrance!
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Laksa Janggus
Laksa is a staple food in Southeast Asian cuisine. You can find a Laksa recipe in Indonesia, Singapore, Thailand and Malaysia. Henceforth, there are different variations. In Malaysia, you can find two of these versions on the market: Chinese Laksa, and Malay Laksa. The distinct difference is the shrimp sauce Chinese Laksa has, while Malay Laksa doesn’t use said sauce giving it a milder flavor, and they’re usually served with a hardboiled egg. Just by the name, Laksa Janggus serves the traditional favorite Malay Laksa with a recipe that dates back almost 30 years ago. What started as a stall under a Janggus Tree (Malay term for cashewnut; hence the name), is now an open- aired complex that seats up to 100 diners at a time. What sets their Laksa apart in particular is that the noodles are handmade, giving a unique texture compared to store bought noodles. Aside from this, Laksa Janggus also has two other food stalls: one that sells batter fried bananas (pisang goreng), and another that sells cold Malay drinks, and shaved ice with beans and jelly for desert (Air Batu Campur).
Dragon Tree Katong Laksa
Authentic Katong Laksa! Creamy, filled with seafood and just the right amount of spice. Owners are locals who are also extremely nice and would even suggest other things to order. We got their Katong Laksa, Kaya Toast Set and Iced Milo! 💯
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