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It's my last day in Singapore, and last chance to check someone off the list, so it was
laksa's turn. I met up with HaoKouFu again for breakfast this morning at
Sungei Road Laksa (结霜桥叻沙). It was a short walk after a one-stop MRT ride for me, so that was perfect.
The broth of the
laksa is still cooked in a pot over charcoal, and they still pour the broth into the bowl of cold noodles and strain it back to the pot multiple times before it is finally served. Cockles and slices of fish cake are still standard, as is the generous heap of
laksa leaf
chiffonade. Noodles are cut short Katong-style so only a spoon is given. I asked for extra broth.
It is still a very tasty bowl. I love that it's got the flavors but not deathly rich from too much coconut milk. I love the fragrant
laksa leaves. I love that the
sambal doesn't set my tongue on fire. I was happy that the line was short on this weekday morning right after they opened.
I checked out of my hotel and got to Terminal 4 at Changi Airport with plenty of time to spare, so I parked myself at the Cathay Pacific lounge and ordered up some noodles. I wasn't planning to eat on the plane so I decided to stuff myself before boarding.
The
laksa here was a lot redder and came with some
tau pok along with the fish cake. Of course this wasn't nearly as good as what I had for breakfast, but I wasn't gonna complain. In fact, I had a second bowl.
I also grabbed a bowl of
pork noodle, with pork balls and minced pork. This was just OK.
It's good to have been able to see old friends in Singapore over the last few days. Hopefully I'll be back before long, and that the next trip will yield fewer disappointments.
1 comment:
Good tour of Singapore! Food standards have been going down while stars have gone up. Hope next time is not too far off.
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