The Laksa Trail

Was searching for curry mee on google & chanced upon Ayer Rajar Market's Fong Yuen, so we decided to drop by to give it a try. Alas when we arrived, the curry mee was sold out, so the aunty asked if I wanted Laksa instead & I was sure, why not!

Apart from selling bar chor mee, the menu consisted of curry mee and laksa as well. The small menu sure does boost of their speciality towards noodles.

In this bowl of Laksa, you've got your well-cooked noodles, generous slices of fresh prawns, fish cake, tau pok & your usuals of bean sprouts & cockles, which I omitted. You can add as much Laksa leaves & chilli as you'd like and you've your bowl of pipping hot laksa.

The gravy was thick and super lemak with a nice hint of spice which was sweetened with the extra chilli I added in. The base of crushed hae bi can be tasted as you scoop up the remaining gravy at the bottom of your bowl, adding to the satisfaction that you already get from each mouthful.

P/S: they open daily from 5am to 1.30pm, so do come early to grab your bowl if you do wanna try.

Having won their first Michelin Bib Gourmand back in 2015 up till 2019, Depot Road Zhen Shan Mei Claypot Laksa always sees snacking long queues whenever they open.

While their current presentation isn't cooked in a claypot (they even hid the word claypot on their signboard), the old flavour still stayed with the same creaminess and lemak-ness of the gravy.

Top it up with their sweet chilli to thicken and spice up the broth, this hearty bowl of Laksa is perfect for brunch / lunch.

P/S: best time to pop by is at 11am just as the store opens, so that you won't have to queue for too long 😉

Grabbed this bowl of Laksa at $3 from "314" at Tekka Centre (yes; I am actually enjoying the fact that I can have cheap lunches around this area now). While the Laksa here isn't that sort that comes with the intense richness of coconut milk, the entire combination is still pretty flavourful especially when the chili is added — gives just the right amount of kick. Not too bad actually, and something I don't mind eating since it's actually pretty affordable.

For Laksa lovers, I'm sure you'd have heard of Sungei Road Laksa. The simple light coconut broth is cooked over charcoal, allowing for a nice sweet consistency. For those afraid of spice, not to worry! They've made it a choice of your own, by having the base less spicy, and allowing you to add in your own sambal to thicken and spice it up!

With generous portions of plump cockles and fish cake slices, this bowl can easily satisfy your Laksa cravings under 5 minutes (which is also the time that I took to finish this bowl of noodles).

Only thing would be if it had a little more hae bi (fried shrimp) in it. That would have been perfect!

#BurppleJalanBesar