Using the same ingredients as the conventional laksa, fresh rice noodles were tossed in an uber-lemak laksa gravy concoction, created by Chef Violet herself, and topped with those gigantic prawns, tau pok and bean sprouts.

Chef Violet clearly elevated this Dry Laksa ($22) dish by putting a modern take on the preparation process. In true blue foodie fashion, this plate was wiped clean within minutes.

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