This Nyonya laksa offers a choice of noodles—thick rice vermicelli, yellow noodles, bee hoon, or kueh tiao—alongside cucumber, bean sprouts, fish cake, tau pok, egg, and fresh prawns in a bowl of coconut milk-based laksa curry, finished with a sprinkle of laksa leaves. The curry itself is mild, homey, and comforting, but I found the texture slightly too watery, with a more subtle coconut flavour than expected. While Chef Boon’s rempah blend, with over ten carefully selected herbs and spices, does bring a pure, fragrant aroma, the broth could use a bit more depth and richness to achieve that full, creamy texture traditional laksa lovers might expect.

The spice level is mild, which makes it accessible for a broader audience, and the addition of cucumber adds a nice crunch and refreshing note. The prawns were exceptionally fresh and bouncy, adding a fantastic umami flavour to the bowl.