They’re the ones who made eating a bowl of laksa without chopsticks famous. Charcoal-cooked laksa, topped with fresh cockles (I counted at least 7 in my bowl) and slices of fishcakes, all these make up a good bowl of laksa.
I’ve eaten this laksa since my growing up days and I think the laksa has been thinned in recent years. Probably because Singaporeans are more health conscious these days, and the laksa is not so lemak now. Still you can’t help but slurp up every spoonful of its flavourful gravy. At S$2 a bowl, the portion is good for a small eater only.