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2010-04-06
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I was introduced to this place, saying the laksa was quite good. Turn out, this is more a ‘fusion’ cuisine than what I would call laksa.The soup was way too thin to claim they have anything resemble to laksa I had back in Singapore and my friend’s place. Something that I haven’t seen in laksa was there such as turnip and egg, reminding me of localized version of Pho, a Vietnamese noodle, in Hong Kong.While other seafoods, like clam, were acceptable it retained well one of the laksa’s features
The soup was way too thin to claim they have anything resemble to laksa I had back in Singapore and my friend’s place. Something that I haven’t seen in laksa was there such as turnip and egg, reminding me of localized version of Pho, a Vietnamese noodle, in Hong Kong.
While other seafoods, like clam, were acceptable it retained well one of the laksa’s features I remembered well from Singapore, rubber band texture of its shrimp. Also, the recommended rice vermicelli was quite new to me. Also, the accompanying Malaysian tea was full of froth but not reach and smooth enough. The water glass is definitely a standout for my visit.
Will I go again? No, I won’t. However, the lighter taste with some hint of laksa will be quite good for a laksa uninitiated. Then, you could try the one that is closer to the real thing and much less expensive such as laksa from Singapore chicken rice stall at Food Republic in Taikoo Shing.
张贴
