Laksa $2.50
Have you ever wondered why the Penang Assam Laksa and our local Curry Laksa are both called Laksa? I will tell you in a while.
But first, why have I driven all the way to Yishun today? Well, a few people have commented that I there was a lack of stalls in the North listed in the ieat Hawker App, so I am making a concerted effort to seek out food stalls up North which are worth the trip. The App is an ongoing project and aside from adding more stalls every month, I will adding more functions, so make sure you download the updates when they appear! Thanks very much to everyone for your support! Do continue to help spread the word!
What do you see in common?
The mystery of why Penang Assam Laksa and our Laksa are both called "Laksa" is actually quite evident when you sit down and compare both dishes side by side. Have a look at the two photos, what do you see is common to both dishes?
It may have taken a few seconds, but I am sure you had that "Eureka!"moment when you realize that the only thing both dishes have in common is the Chor Bee Hoon (Thick vermicilli). But that hasn't quite solved our mystery of why both dishes are called "Laksa", has it?
Source: Newspaper.sg
Well, as it turns out, Laksa used to be the term used for Chor Bee Hoon. As you can see from this Market price list from 1893, "Laksa, Chinese" was listed as a common food items.* So in Penang, they put Laksa noodles in a gravy made from Kembong Fish and tamarind juice while in Singapore, we serve it in a Nonya curry!
If you are up North and have a hankering for Laksa, most people will be able to point you to this particular stall to quell that need to feed. 928 Laksa has been around for about 15 years and has developed quite a reputation amongst our Facebook Fans!
Personally, I thought that it was a good bowl of Laksa, but it isn't something I would drive to Yishun to eat since there are many good Laksa stalls in the East. The first thing that I noticed is that the laksa leaves have been chopped by a food processor and so the leaves were crushed. As a result it lacked that fresh laksa leaf fragrance which you get when the leaves have been hand sliced. According to the TV program below, the lady said that she used dried prawns without their shells so that you don't get that familiar sandy grains at the bottom of the bowl. I am not sure if it was the lack of shells or if the batch of gravy that day was a bit weak on the dried prawns, but I didn't get that nice savoury ooomph that I was looking in a good Laksa. Still, it is a descent bowl of Laksa and if you happen to be up North. 4/5
Conclusion
If you live in the East, there really isn't any compelling reasons to head up North for this Laksa. But I am sure that our Northerners would disagree! I am still on the lookout for stalls up North worth traveling for so if you have any recommendations, please write to me at leslie.tay@gmail.com
*Foodage, Okto 2011
928 Yishun LaksaBlk 928, Yishun Central 1,
Singapore 760928
10am to 7pm
97319586
Thanks to Sen for the video upload
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13 comments:
Since you are in Yishun area, have you tried YiShun Blk 925 Chicken rice? Rice fragrant, chicken tender, hot and spicy chilli.
As the guy above me said, blk 925 chicken rice. Since you were at the Laska stall, did you try the dessert next to it? It's not the one that's at the same location as the Laska...but the one next to it that Yishun citizens swear by.
De Yun Bak Kut Teh at Jin San Ling coffeeshop is quite decent and best of all, the price is very reasonable and the soup is refillable.
There's quite a long queue for the Indian Rice at Northpoint's foodcourt. It's quite nice as well, but many agreed that the standard might have gone down a bit.
Taste of Thailand next to Chong Pang market (in grey building right in front of Chong Pang Camp), the Thai Cze Char that was located at that cosy little corner at the old Sembawang Food Centre.
白米粉 opp the present Sembawang Shopping Centre. The stock used for the seafood bee hoon is absolutely wonderful,and a reason why many don't mind wating 45 minutes to dine there with their family.
I'm a frequent visitor to Yishun BLK 156's Wang Cafe. http://www.sbestfood.com/wangwang.htm always looked forward to eating their curry chicken rice+baked chicken wings whenever I book out from Tekong.
Hi Dr Leslie
This stall has been around for a long time. In fact, I just posted a review on this stall too.
The next time you come north, do try the White Beehoon at Sembawang.
http://foodiefc.blogspot.com/2011/09/sembawang-white-beehoon-sembawang.html
The chicken rice at blk 925 standard seems to have drop too.
Anonymous (in 2nd post) is confirmed chop a fellow 'yishuner'. Totally agree with the dessert part. They used to be together but eventually split.
Taste of Thailand used to be called
'Bei Sheng Lou'
As for the rest of the food in north it is rightfully pointed out that they are the better ones. Can add Chomp Pang Nasi Lemak into the list too.
Thanks for your recommendations! I think I have added a few more to my to do list!
If want to go into Penang Assam Laksa, the one at Gurney Drive, Suntec City is really good, in the sense, there are numerous dimensions to the food, taste, smell, and all.
It's only $5 if I remember right, even though it's at Suntec. If ever at Suntec, and want cheaper food, Gurney Drive is a nice enough place.
Hv tried the chicken rice a couple of times at 925 and yes, standard dropped and also quite expensive now. for the 2 persons set $7.50, there was so little chicken on top of the pile of cucumbers. Also the chicken were just thin slivers. comes with some gravy but not much fragrance unlike some stalls with their power soy sauce and sesame oil.
I feel that to really enjoy the chicken it has to be cut into thicker slices.
Overall, it is not bad but just like the laksa, u will not drive all the way here.
I stay one MRT stop down at Khatib and I can get almost on par chicken rice at the coffeeshop here.
do you like kway chap?
you should try this store at blk 123, yishun street 11.
their kway chap chilli is worth the wait. I think it has one of the best chilli around.
Closed every Wednesday.
open daily till 2pm (but do come early and prepare to wait)
ps: and since you are there, you should try their fishball noodle (remember to order Mee Kia)
I had been to Wang Cafe for the curry chicken + rice few months back with a makan kaki. We vow never to visit again. Curry gravy was watery and two miserly wing portions for the price.
Kway Chap here I come *cross fingers* hope can locate the stall.
Since Khatib is mentioned, allow me to mention a fish soup stall at Blk 618. Tried it twice on Mon and Tues. Found fish slices (white) to be very fresh and soup is "cheng". In fact in this kopitiam, there are Bak Ku teh, fried chye tow kueh(white recommended), wan tan mee; all are recommended. Yet to try the chicken rice, mee sua, economy fried mee hoon and laksa.
Would be fantastic to see some reviews at Woodland! Seafood Soup at Woodlands Checkpoint Market, prawn noodles at Marsiling Lane Market, Roast Duck at Blk 221, Marsiling Lane and perhaps the BKT nearby as well!
Uurrrgh, went to Blk 123 St 11 today for the kway chap and found it closed till 19 Nov. Tried the fishball noodle (mee pok), noodle undercooked but fishballs (factory)were bouncy; noticed they have many customers. 2.5/5. Tried the black chye tow kueh without egg. It was good. 4/5
To add on to the list of yummy food in Yishun,
1) Yishun 925 Hong Kong steam rice and soup are good to try too!
2) Chong Pang has a famous Bak Chou Mee at the main market.
3) Yishun 928 Popiah
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