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2013-10-22
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Laksania by Spice Connect Pte Ltd not only has a chain of cafes at various location in Singapore such as NEX, Bugis, East Coast Road and JEM with their drazzle array of different laksa gravy, they also operate as a social enterprise giving job opportunities to disabled people and at the same time train them for job opportunities so that they become more self reliant and financially independent.They also employ these disabled staff to work in their central kitchen such as Movement for Intellec
They also employ these disabled staff to work in their central kitchen such as Movement for Intellectually Disabled in Singapore (MINDS) and the Institute of Mental Health (IMH). Their job scope includes preparation of various laksa pastes and marinades to be used in Laksania cafes islandwide.
Upon arrival, I requested for a glass of hot fragrant lemongrass beverage which was very refreshing and at the same time detoxifying. Priced: S$2.50The taste was so good that I could not resist but to order another top up. This hot beverage made from fresh lemongrass, honey and palm sugar. From the colour of the drink, you can tell there were richness of palm sugar added but still not sweet. Very well blended.
Being early, I had the opportunity to meet up lady boss Sin Sin to share notes on how she prepare the various types of laksa paste from scratch. To her Laksania literally means “laksa only or simply laksa”. The concept of this restaurant is to bring different flavours of Asian Laksa gravy to the world.OpenRicers has the opportunity to flavour a teaspoon portion of the five traditional laksa gravy such as Kelantan Laksa, Sarawak Laksa, Penang Laksa, Singapore Laksa and Vegetarian Laksa.
From Kelantan her hometown, there is the Kelantan Laksa with alluring flavours of tamarind, lemongrass and ginger flower with palm sugar added to the fish and coconut enriched broth that goes with the noodles accompanied with a special chilli sambal.Sarawak the hometown of Sin Sin husband, there is the Sarawak Laksa made from herbal spices.
Though spicy yet soothing with prawn and chicken broth. Coriander leaves and lime juice are a must have to spice up the noodle flavour.
The Penang Laksa made from fish and tamarind broth with sweet and sour savoury giving the traditional Penang distinctive taste without coconut milk.
Vegetarian Laksa caters for the vegans served with assorted vegetables. No onions, garlic nor meat.
Finally, the Singapore Laksa served with thick rice noodles and sumptuous spiced broth garnished with prawns, fish cake, must have fresh cockles, taupok, boiled eggs and minced laksa leaves. The signature broth with dried shrimps and coconut milk.
The five flavour of Laksa are priced at S7.50 per bowl.
By the way, there is no service charge for all your bills.
There are also Laksa fusion dishes such as Laksa Lasagna, Laksa Hotpots, Laksa Burgers and the list goes on. Their dishes cater for all ages including kids friendly meals.
We were spoilt for choices with a variety of ingredients to be cooked in simmering pot of chicken and Singapore laksa broth.For dinner, we were served with the Chicken Broth and the Singapore Laksa broth with an array of selected dishes such as fresh prawns, fresh cockles, beancurd, fish paste, sliced beef, chicken, white cabbage, lady’s fingers stuffed with fish meat, crabsticks, corn on the cob, fish balls, half boiled eggs, various types of toufu, green and red chilli stuffed with fish meat. A variety of mushrooms such as Enoki, Shiitake and Abalone.
The chicken broth was refreshing and light and the Singapore Laksa the hot favourite gravy goes well with the dishes. There were a few types of secret recipes dipping sauces such as stronger pounded chilli paste, milder chilli paste and even a taucheo paste to blend with the steamboat ingredients.We felt like we were having Laksa Yong Tau Foo when we added all the selected vegetables and stuffing ingredients with fish paste into the steamboat. Most of us opted for tang hoon (transparent noodles) which uplighted the whole combination.
This communal gathering makes me feel like I was having a reunion dinner last night in the cosy modern concept layout café.
Dessert for the night was Chendol. The palm seeds and "chendol" green worm noodles were slightly soft. There were a generous amount of red beans. Topped with sufficient rich coconut milk together with added palm sugar syrup and shaved ice.
A group photo to wrap-up the food tasting session at Laksania with Sin Sin and her eldest daughter taken by their Public Relations Manager Ellie who also accompanied us throughout the food tasting session.
"Most people see laksa, that sinful concoction of curry noodles and cockles, as quick fix meal. But Mdm Sim Sin Sin, see the dish as a way to fix lives.” – The Sunday TimesWe wish Laksania every success in their future business and charitable ventures.
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