I’ve found my favourite laksa, and it’s all the way in Yishun. People tell me the queue doesn’t seem to end and even when I visited at 4pm, 5 people were in the queue before me. The key to such deliciousness, like in many Asian soup noodles, lies in the stock which forms the base of the coconut gravy. That, and the sambal which is made with a generous serving of dried shrimp. Both are robust, yet beautifully balanced. I couldn’t help but wonder how a gem like this has managed to keep it priced at $3.30 without going broke. But hawker food prices and the survival of our culinary culture is another topic for another day. Perhaps in a blog post eh? 😉
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[📍Phoenix Park #0101 | MRT Station 🚇: Redhill] Pouring Twilight. I don't think I'll ever get sick of the colour changing butterfly pea drinks! The concept is actually very simple but it's fascinating and has lots of antioxidants.