The Place Heritage cuisine is hard to come by these days. I am really happy that a name like Sungei Road Laksa is still around. Located in a coffeeshop in Jalan Besar, it has been around for more than 60 years since 1956 where it started as a push cart in the same precinct by uncle Wong. The most unique element of Sungei Road Laksa is that it still uses charcoal fire to prepare its Laksa broth, which is quite a rare sight in Singapore. The coffeeshop is located about 5 to 10 minutes walk from the newly opened Jalan Besar MRT station, and it is quite spacious and easy to snag a table.
The Food There is only one dish on the menu, the standard S$3 Laksa. An interesting fact of Laksa is that the traditional way of enjoying this local dish is to dig in with spoon only, without any chopsticks as the Laksa noodles is already cut into short strands for ease of eating.
There is no option to add noodles or request for a bigger serving portion, but no one is stopping you from ordering a few bowls for yourself. At S$3, it comes with cockles and home made fish cake slices. The portion is very small, and I finished it within a few minutes. The broth is not that spicy, which probably explains why it is served with generous portion of the sambal chilli. The broth is considerably light, though I found it slightly oily as well. The Laksa broth is not overly rich, which is a good thing. It is overall a good bowl of Laksa.
Rants At S$3, the portion is way too small if I were to compare with the ones from other hawker centres.
Will I Return Again? Hawker food with long history is hard to come by in Singapore. If you have not yet tried Sungei Road Laksa, it is worth the trip to Jalan Besar for a taste of how Laksa is prepared and served in the past. I left feeling very satisfied.
Taste bud: 4/5
Hole in the pocket: 2/5
Overall Experience: 4/5
Sungei Road Laksa
Blk 27 Jalan Berseh
Monday to Sunday: 9am to 6pm
Closed on Every First and Third Wednesday Of the Month
Ranted by The Ranter