PUBLISHED April 14th, 2013 07:30 pm | UPDATED May 9th, 2018 03:13 am
Thick and rich laksa is steamed in a claypot before serving, ensuring the fragrance is maintained and permeates every mouthful of noodles. It is unapologetically spicy and lemak, and is completed by large cockles and taupok. If you’re not worried about cholesterol levels, mop up the remaining gravy with crispy dough fritters or roti prata – it’s sinful, but very worth it.
Opening hours: Monday – Saturday: 9am – 5pm