Laksa is a common hawker food staple that’s economical and simple, yet delicious & warms the cockles of your heart. However, if you let @thekongsee.sg Chef Partner @willcookwilleat make laksa, you get a pimped up bowl of spicy goodness in the form of The Kongsee’s Roxy Crab Laksa ($12++ for this bowl at dinner, $20++ for a big bowl at lunch).
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Chef Willin Low’s secret recipe laksa broth is insanely indulgent. The spice from the sambal chili in the laksa paste balanced out by the richness coming from the coconut milk in the broth. Speaking of the broth, the broth itself is remarkably robust, and it might just have started out as a really good crab or seafood stock before all the spices & coconut milk was added to it. Of course, the sapid stock base just makes the luscious laksa broth all the more enjoyable, and we were so entranced by the laksa we actually ordered two more bowls.⠀
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Not only did the laksa broth get upgraded, the ingredients also got a glow up. Well, one of them did, with the cockles being replaced by fresh, slightly sweet & briny wild caught crab meat. The thick noodles & the slices of fishcake within were perfectly cooked and nicely bouncy, and the taupok (beancurd puffs) were the perfect sponge, soaking up that gorgeous laksa broth.⠀
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The Roxy Crab Laksa rocked my world, and I wouldn’t hesitate to fork out another twenty bucks for another brilliant bowl of lush laksa. Thank you so much for the warm hospitality @thekongsee.sg & @kevin._.ngan, and thanks to @wobblethebui for the jio!