Laksa, laksa, laksa!

I am someone who is fond of laksa. I have learnt that what Singaporeans refer to as laksa is actually what we Penangnites refer to as curry noodles. For Penang laksa is entire different, being cooked with sourish assam soup, fish, pineapples, and special herbs. You either love it or hate it. However, for some, it could be an acquired taste as one of my colleagues, Sally, had testified. At first she did not like Penang laksa; but now she loves it.

The curry noodles in Penang are less rich with coconut milk. In contrast Singaporean laksa has too much coconut milk. So far the best laksa I enjoy is at Block 94, Toa Payoh Lorong 4. The stall, Lik Ming, has been in operation for two generations. Mr. Chen told me that his father taught him the secret recipe. Cheap and good at $2.00 per bowl! Die, die, must try!

My other favourite laksa stall is at Singtel canteen. I read in a review that this stall is also the favourite of Lee Hsien Yang. The lady who cooks it is an attractive lady with an equally attractive daughter who works as an air stewardess with SIA. At $2.00 per bowl... a rare treat in the heart of Orchard!

Today I passed by Killiney Road and realised there is a new operator in one of the shops - Depot Road Claypot Laksa. I had read about the famous Depot Road Laksa, but had never tried it. I am one of those who would not bother to travel out of the way just for food. I thought I would try the Depot Road Laksa to see why people like it so much. I found the coconut milk too thick for my liking, very much like Katong Laksa.

Laksa - an easy dish to cook, but one that is difficult to perfect! It is like the piano - easy to learn, but difficult to master!