Located in Jalan Berseh is a stall selling a very special kind of laksa. Described as tasty and satisfying, the stand-out feature for this laksa is that it is cooked over a charcoal fire.
And the best part? It costs only $2.
SPH Razor recently visited Sungei Road Laksa which is at #01-110, Jin Shui Kopitiam along 27 Jalan Berseh.
With the portion being "quite small", it is a "perfect snack" says the two SPH Razor journalists. For some, as multimedia journalist Ms Olivia Chang jokes referring to her So Shiok! co-host Mr Low Yi Qian, may choose to have "two or even three bowls of laksa" especially due to its cheap price.
The piping hot bowl of laksa comes with cockles, fish cake, bee hoon, laksa leaves and chilli. The cockles come in a "good amount" as shown in the video by Mr Low.
Customers may also choose to order the laksa without the cockles if they prefer.
Served with just a spoon and no chopsticks, foodies can dig in straightaway as the noodles have been cut for easy consumption.
Ms Chang says the laksa gravy is not very thick or contains too much coconut milk. The chilli, however, is potent and has a strong, spicy kick to it.
In addition, the laksa leaves add a herbal and pleasant fragrance to the dish. The noodles are also "springy, chewy and not overdone".
The bean sprouts are half-cooked, making it crunchy.
Even though the dish seems "underwhelming" as it is not a typical laksa with thick gravy, Ms Chang says you can become addicted to it after eating it more and more.
The secret could lie in the slight, smoky taste of the charcoal on which the laksa is cooked on.
The stall owner's wife interviewed by SPH Razor said that the charcoal generates a higher amount of heat, which produces more heat than a gas stove and makes the laksa more fragrant.
The laksa stall is run by a father and his three daughters. The father has been cooking laksa since 1956.
On a good day, he can sell almost 400 bowls of laksa and there is a massive queue during meal times, according to SPH Razor.
Foodies who haven't tried this affordable bowl of goodness are advised to hurry down before the stall owners increase the price of the laksa due to increasing operating costs.
The verdict: Very Shiok!
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