Famous Sungei Road Trishaw Laksa (Hong Lim Market)

Founded by chef-owner Daniel Soo in 2000, this stall is named in tribute to the famous laksa hawkers of old who used to frequent that specific street in their trishaws.
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Their signature broth is actually less spicy and less rich than elsewhere, as they use less coconut milk and chili in preparation.
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Instead, there is a greater sweet savoury flavour from the use of premium ingredients simmered for over 2 hours to create their broth, including dried shrimp, fresh sea prawns, dried scallops, dried oysters, and other spices.
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There's silky smooth thick rice vermicelli noodles with grainy sweet notes, springy fish cake with sweet savoury flavour, crisp bean sprouts with vegetal sweet flavour, spongy tofu puffs with grainy sweet spicy flavour, and laksa leaves.
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Also crunchy deshelled prawns with sweet savoury flavour, and juicy blood cockles with mineral briny salty flavour.
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Add the chunky sambal belachan if you wish for a greater savoury salty spicy kick.
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Laksa
Famous Sungei Road Trishaw Laksa
@ Hong Lim Market & Food Centre, 531A Upper Cross Street #02-67
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

This was literally the last bowl before the stall closed so lucky me but at the same time I can't be sure it's the normal portion.

Nonetheless, it's absolutely delicious and ingenious. Mee Siam is sweet and sour, thus it makes perfect sense to add the sweetness and sourness of the fruits to it, which leveraging their aroma. It's very harmonious and not weird at all. Slurp worthy but I'm not a fan of sour food so I don't recommend adding the lime. Their chili is strongly tangy too, not very spicy.

One of our go to stalls at Hong Lim for laksa other than BCM or CKT. Masks on everyone!

Lovely and friendly couple was definitely a good start of the food experience. Stall is known for its crayfish laksa, but decided to try the meesiam because it sounds unique!

The broth was amazingly light and refreshing, with the tanginess of the fruit juice concoction. (Not sure what’s in it, but definitely taste like normal meesiam broth!) Definitely appreciated that the broth wasn’t salty and didn’t have me reaching for water. Really tasted homemade and absolutely tasty!

Decent amount of prawns, chicken and fish cakes as well. However, may be too sour for people who aren’t accustomed to the sour flavor. But personally love it.

Long before “Famous Sungei Road Trishaw Laksa” gained fame and the inevitable long queues, I use to frequent it as I‘d been drawn to the fact that Uncle Soo uses “real fruit juice” in his Mee Siam broth. Yes, in spite of the stall’s name, and having eaten his Laksa and Mee Rebus (he sells those too), I have always remained most fond of his Mee Siam.
When I dropped by today to have it again after more than a year, it’s still the broth that wows. It has a wonderful spark of distinct freshness and gentle sourness that makes it completely different from others. I ordered the $5 bowl which is suppose to come with prawns, fish cake and chicken but I requested for the chicken to be left out. Call me a selective purist but I didn’t think that white meat had any business being in there. Come to think of it, neither does fish cake but oh well. Anyway, I still enjoyed the dish but truth be told, it’s really the part I can slurp that keeps me enchanted.

My colleague and I tried the laksa $4. Wasnt really wow by it, tastes normal but I can feel the uncle's passion for his food. He is in the Bib Gourmand list for 3 years in a row.