Everyone has that one hawker dish they’re absolutely obsessed with. If laksa, in all its creamy, coconut-ty, and mildly spicy glory, is your top pick, here’s a new speciality spot worth checking out — Laksa Labo at McNair Road near Boon Keng MRT station.
Laksa Labo is run by the team behind nasi lemak specialist Wild Coco, with both businesses even sharing the same shop space (so yes, you can have both nasi lemak and laksa at the same time).
But let’s talk about the slurp-worthy bowls of old-school, Singapore-style laksa prepared using a recipe from the 60s.
If you happen to enjoy “laksa no hum” (without cockles), the laksa here ought to be right up your alley. The straightforward menu offers just a Classic Laksa (S$5.80) and Premium Laksa (S$8.80), but there is virtually no difference between the two, save for the number of fresh tiger prawns you get.
Regardless of whether you choose thick or thin bee hoon, each bowl contains the same fish cakes, beansprouts, and tofu puffs (tau pok) in a thick, creamy, and extremely rich broth dominated by coconut milk.
You can add S$1.20 for a side of Crispy Zai Er (mock vegetarian goose) or Fried Beancurd Roll, but both are also available as a la carte sides.
Speaking of sides, this eatery happens to be one of the few places to offer Crispy Zai Er in two unique flavours — Seaweed (S$4.80) and Mala (S$4.80). If you like it saucy, round off the meal with an order of Grandpa’s Tauhu Goreng (S$6.80), fried tofu slathered in an addictive hand-grinded and pounded peanut sauce.
Looking for an alternative to the usual Katong laksa, curry (Nyonya) laksa or Penang Assam laksa that won’t break the bank? This is the place for you.
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