Essentially a love letter to shrimp. The reduction of laksa broth to sauce for this pasta-esque reinterpretive dish strips away all of the laksa broth's other clothes leaving the shrimp naked under the spotlight to shine, and it shines fiercely - I was so hopelessly hooked by the allure of the intensely rich and aromatic shrimpy goodness that I had three (sample) servings.

Family recipes for the dry laksa and other dishes will be shared and demonstrated during Violet Oon’s Living Culinary Treasures held at Violet Oon Singapore from 21 July to 1 August. Other exciting events taking place as part of SFF 2015 include the Mod-Local Noir dinner event held at Chinatown Food Street from 17 to 18 July where you can sample classic hawker fare given a fine-dining twist (chicken rice sushi and lamb racks served in bak kut teh bisque, anyone?) and STREAT, a public outdoor food experience headed by Justin Quek and taking place at Clifford Square on 24 and 25 July where hawker food is prepared and served tapas-style (lobster Hokkien mee, suckling pig sandwich with salted vegetable relish etc).