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2016-05-12
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See pics @ http://thehungrybunnie.blogspot.sg/2016/05/sungei-road-laksa-jalan-besar.htmlSungei Road Laksa may serve up one of the simplest bowls of laksa, without modern adornments like eggs, prawns or otah, but what they lack in frills, they compensate with freshness and quality. The illustrious heritage hawker still uses charcoal to fire up his stove, and if you ever thought it was no biggie to use charcoal fire, Sungei Road Laksa will change your mind; it's immediately evident that the smoky
Sungei Road Laksa may serve up one of the simplest bowls of laksa, without modern adornments like eggs, prawns or otah, but what they lack in frills, they compensate with freshness and quality. The illustrious heritage hawker still uses charcoal to fire up his stove, and if you ever thought it was no biggie to use charcoal fire, Sungei Road Laksa will change your mind; it's immediately evident that the smoky char of the fire imbues each bowl of laksa with an irresistibly heady aroma.
The queues may be legendary but clockwork-efficient production of the noodles ensures the line moves fast. But if you're really averse to waiting in line, the best time to hit up Sungei Road Laksa is after the peak lunch hours on weekdays. There's hardly a queue then.
The standard order Laksa ($3) is loaded with beansprouts, fishcake and cockles. The cockles, though petite, are swimmingly fresh and succulent, and lend a briny accent to the rich and robust gravy. If you can take the heat, ask for extra helpings of the sambal chilli to stir into the gravy, it adds a potent punch and complements the laksa base.
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