We chanced upon this stall in Hong Lim Food Centre this morning after giving up queuing for the ever-busy Heng Kee Curry Mee when the line hardly budged after half an hour.
Interesting - this spot also laid claim to being the "Famous Sungei Road Trishaw Laksa". Another chap in front of me asked the stall-owner/chef, "Are you related to the Kelantan Lane one?". The stall-owner retorted, "We have nothing to do with them - they have their food offerings, we have ours". He sounded confident. Our interest was piqued.
Anyway, my friend, a mee siam aficionado, said she wanted to try the intriguing-sounding "Fruit Juice Mee Siam". I told her it probably meant they used fresh lime juice instead of processed tamarind juice (I was right). I ordered the laksa, of course.
Both dishes tasted light (spice-wise) and fresher than the usual over-boiled, over-cooked, over-spiced versions we find, especially in chains, these days.
The Trishaw Laksa was interesting: coarse "laksa" rice noodles, garnished with a small poached Teochew crawfish, 3 small slivers of poached shrimps, almost-raw cockles, fishcake strips, poached chicken breastmeat & tofu puffs. A dollop of chili paste added the requisite heat. The laksa broth was fairly thin, and chopped laksa leaves lent a nice scent. It was soupy and less rich than the version we normally get from the Katong eateries.
The Mee Siam was also cooked with a lighter touch, I liked the fact that its sourness was not in-your-face overdone like in Toastbox or Killiney Road versions. The thin "bee hoon" rice noodles were smothered in a light, soupy gravy with the lime juice lending a gentler sourish tinge compared to the sharp, acidic tamarind juice usually used for making this dish. It was garnished with shrimps, a hard-boiled egg, chives, beansprouts & finely-cut tofu puffs,
Very satisfying versions. I'll have to return another time to try their Mee Rebus.
Famous Sungei Road Trishaw Laksa
Blk 531A Upper Cross Street
Hong Lim Market & Food Centre #02-66
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