What sets Laksa apart is the handling of pandan leaves. In lesser versions this is treated as a background note. Here it's central and the fragrant and layered result shows it. I've started buying it to cook with at home after this experience. the cuisine blends Malay, Chinese, Indian, and Peranaka…
Read full review →I underestimated Laksa. The complex and fiery description didn't prepare me for the reality. sambal belacan paste brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Singapore's hawker culture was inscribed as UNESC…
Read full review →I first ate Laksa on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the deeply umami from prawn paste quality I remembered. lemongrass was handled correctly — something most restaurants here get slightly wrong. the cuisine blends …
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