Laksa (Under Renovation)

For Penang Laksa, I think this stall located in this foodcourt has really done quite a good job in preparing it. Lesser coconut milk is used in the gravy, but somehow I just feel that the chilli paste used is good enough to make the soup base taste good! Healthier version can be found here as lots of vegetables are topped onto the noodles, which includes beansprouts which have been added in to add in that extra crunchiness to it. This laksa is quite ideal for me as I don't really like thick g

Seriously, there isn't many places in Singapore that sells penang laksa so I was extremely thrilled to be able to find one in the heartlands. Not the best but I find that they had just the right amount of sourness and spiciness (you got to add the chilli padi yourself). Would taste better if they have added more prawn paste. The fish bits in the bowl was a tad too little as well. But bearing in mind that I wasn't able to find much good penang laksa around, this is definitely good enough for

My favourite Penang Laksa. Penang Laksa is a noodle dish in spicy fish broth topped with various shredded vegetables. I will always choose this tangy, spicy, sour, and appetizing dish. The reason is simple: nothing gives me a better satisfaction than a bowl of piping hot Laksa with cut bird’s-eye chilies and dollops of pungent heh ko (Penang-style prawn paste). All the ingredients used might seem odd and bizarre to many–please believe me when I say this–but they are perfect matches made in food

I paid only about $3 for this bowl of very nice laksawhich comes with prawn,taupok,fishcake and also half an egg.Even though i added extra chilli for the laksa,it was not over spicy,tasted just right.The chilli was abit like sambal chilli,slightly on the saltish side rather than spicy.The laksa gravy is very good, i drank alot of the gravy before eating the noodles and the rest of the items.There was no overload of coconut milk, otherwise the laksa would taste more milkish and not so nice.