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2015-12-27
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Mr Laksa is a place I would consider for a meal when I'm ever at Mega Box again for Ikea shopping or the movies. Their laksa kind of topped Toast Box(only in HK, as HK Toast Box left a rather disappointing experience) in terms of quality control, consistency and flavour for their laksa. Though perhaps having been in Singapore more then a few times in a year, I may and will naturally bench mark any variety of food that originates from that region with a more than familiar impression left by the r
Now, Mr Laksa cleverly did not associate themselves with any region on the map, so I shall try very hard not to compare their foods with the very rich and aromaticaly explosive styles found in Singapore, or the different states of Malaysia.
Ordered a few items.
First, their Specialty Laksa. It looked good. Broth was a coconut milk based laksa, hearty presentation, seem less viscous than whats common, but, the aroma was really good, very fragrant with all the bouquet of spices thats supposed to be there! A very nice surprise for my level of scepticism. Tastes really authentic though its still not as creamy as what I'm used to. However, the perks in this bowl is a decent sized, really plump and fresh tasting whole flower clam, decent prawns and properly cooked noodle. i enjoyed the HK style meat balls where the surfrace was scrunchy and the insides tender yet bouncy. They even have a classic example of good taopok; fluffy not soggy. The overall variety of texture was there, the richness of the broth and flavours somehow seem to intensify with the diminishing content. An unexpected turn.
Satay was pretty spot on, and good. In Singapore, there are generally 2 varieties of satay, the malay variety which is fine cutl meat, either beef, chicken, or mutton, all a little sweet, served with a dip of thick peanut mixture. The other is the early migrant chinese variety, thick cut meat, larger, not sweet, with a choice of pork, more savoury and the highlight is the spiced peanut sauce infused with a generous dollop of fresh pineapple pulp for a natural sweetness.Back to Mr Laksa. The satay was the latter variety, and was very well prepared and lightly charred for a lovely smokiness. The peanut dip was sweet and fluid, would have been perfect if the dip was thicker.
The bak kut teh could improve a lot more with perhaps additions of spices or more garlic, rather than just simple addition of soysauce and a gimmicky stove-pot that doesnt improve the flavour. The flavour and aroma of the food have to match the impression given by the presentation , in this case the stove-pot whice raises expectations for a potent broth. The meat is very overcooked, meat is very dry and bones are crumbly. A little research and development into aroma flavour and texture could greatly improve this dish and bring it back on par with the other much more well made food on the menu.
Food for thought: A strong presentation with an equally aromatic and flavourful bak kut teh will leave a powerfull lasting impression.
張貼
