Who doesn’t love heritage and age old food that has withstood the test of time? Even with the recent trend of “traditional food with a modern twist”, I find myself going back to authentic, original food such as Janggut Laska, tucked in a corner of Roxy Square. The sign board says it all - The Original Katong Laksa, more than 50 years experience in serving the best Nyonya Laksa.
Read more at: kopiwaffles.com/janggut-laksa-roxy-square/
There are a variety of prawn mee ($6.50) for you to choose from - classic prawns, jumbo prawns, and pork ribs. We ordered the classic one that came with 4 half prawns that were big, almost the size of my palm. For just $6.50, I was surprised at how juicy and big the prawns were! They were also very fresh, as expected from a store with a high run rate.
Read more at: kopiwaffles.com/beach-road-prawn-mee-east-coast/
The steaming hot bowl of laksa is slightly on the pricey side, going for $6.30 just for a small bowl. However, the ingredients were abundant, with 4-5 pieces of fleshy prawns and cockles. What really took us by surprise was the flavour punched in the red hot gravy - prawns, hei bi (spicy chilli shrimp), and the sweetness of the coconut milk. The flavour profile was extremely strong, and together with the generous amount of chilli that was given to mix into the gravy, 328 Katong Laska is not for the faint hearted.
Read more at: kopiwaffles.com/328-katong-laksa/
Every bowl is made on the spot upon order, so rest assured that your maggie mee will come al dente, still crispy and chewy. We were first taken aback by the non-conventional ingredients in the bowl - fresh lime and tofu like an authentic bowl of Tom Yam! And indeed, the Tom Yam soup was not diluted but instead packed so much flavour in just a single sip. They are not playing around as they have taken BOTH the spiciness and sourness up a notch, so be warned to take it slow or it might go down the strong way.
Read more at: kopiwaffles.com/hot-spot-cafe-restaurant-tom-yum/
After carefully mixing, the noodles were evenly coated with the sauces and were glistening with oil. The noodles were cooked to perfection - Al Dente, just how I like my noodles done. Compared to other wanton mees, Kok Kee’s sauces are on the sweeter side, and the oil that coated each strand of noodles gave it a fragrant aroma. My friends found it too oily for their liking. Well, to each his own.
Read more at: kopiwaffles.com/kok-kee-wanton-mee/
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