The key to a good laksa is its broth. It must be lemak without being too rich, savoury (I love dried shrimps) and also a little spicy. Even better if it comes with loads of fresh juicy cockles and tau pok!

Lik Ming, a stall at the Toa Payoh Lorong 4 food centre, ticks all of the above.

I first tried Lik Ming the week before the circuit breaker and really liked it. The elderly couple running the stall did not run the stall during the circuit breaker period so I only managed to revisit it only recently.

Tbh this is way better than the ones in Katong which is way too lemak for my liking!