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Block 27 #01-100
Jalan BersehSingapore
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Category:
Restaurants » Chinese (Traditional)
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Overall Rating:
94
Well I was living in Kelantan Road for the past 26 yrs before I shifted house. As such, I had tasted this famous laksa since young I would say. It started from a push cart stall, which was probably before I was born, then shifted to a coffee shop in a shophouse (just opposite Stamford Primary, where now people collect and sell old cardboard), which had since been demolished, then to blk 31 under the Multi-Storey Car Park to the present location. But before I shifted hse, they were still operating two stalls in both blk 31 and blk 27. So perhaps now to cut costs,they have only one left at blk 27.
From only 50 cents a bowl to the present 2 dollars per bowl, I would say that the flavour of the gravy is still the same, though the quantity also more or less remained, perhaps with a couple more cockles.
This laksa I guess was even more famous than Katong laksa during its mayhem days in the past. It was known then as "kor Kor" laksa. The reason was that the bowls used were those chinaware type of bowls having the picture of a cockerel on it I was told. Nt sure if that's the truth though.
Eating the laksa requires nothing more than a soup. WIth each scoop of the laksa, you will find a mixture of cockles, thick bee hoon, gravy, beansprouts and corriander. That taste was simply superb. And even though I am not one who has a particular crave for laksa, I nvr fail to empty the whole bowl, gravy included whenever I eat at the stall or packet home.
So do give it a try and you will see the difference between it and Katong laksa
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34
With some many laksa stalls in Singapore, one would wonder whether the original and famous one is still around.
We did some checking and were told that the original stall has shifted to the present location since late 2006. Surprisingly, the stall was not crowded.
When our orders were served, the only cutlery was a spoon. My friend was about to request for a pair of chopsticks when we saw a group of senior citizens busily scooping their noodles from the bowls. Then did we realised that the laska served here is best sampled with one SPOONFUL of thick beehoon, beansprouts, honemade fish cakes, cockles and the spicy gravy at one time.
The stall owner has cut up the noodles as it is not possible to lift the beehoon with chopsticks and slurped the gravy separately. We also understand that in those days when the push cart stall was at Sungei Road, there were hardly any tables or seats available. Customers will have to eat while standing by the roadside.
The difference seem to lie in the making of gravy. It is less thick and not so creamy in coconut milk but have a unique spicy sambal added to it. The gravy is cooked using charcoal which will bring out the flavour of all the ingredients.
We finished every drop of the gravy and left the place with no regrets.
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