You want to find a bowl of Laksa for 2 bucks, How to find sia? come here and you get a nice sweet broth serve in an old school bowl. Serving size around that of what you eat at primary school. Haha, go for the 3 bucks 1 la. More worth it, I tried eating 2 bowl, 3bucks and 2 bucks 1, I cannot finish. but super shiok, I went to sneak a look at the stove to see if real charcoal anot. Wau the uncle I think reali have it sia.
When I was asked to check out this stall at Hong Lim Market & Food Centre that sells Fruit Juice Mee Siam, I did not hesitate as I am a junkie for unique and good hawker food. Furthermore, Hong Lim Market & Food Centre housed a lot of good hawker food and I can take the opportunity to also explore the good food there. Not knowing what to expect, I made my way down to Hong Lim Market & Food Centre on a Saturday afternoon to join a group of foodies invited by OpenRice to check out this unique Mee Siam dish.
The stall Famous Sungei Road Trishaw Laksa is located on the second floor of Hong Lim Market & Food Centre. There are quite a few Famous Sungei Road Trishaw Laksa stalls around the island which I think are franchised. The original stall is at Jalan Besar and it is still using charcoal to cook its laksa broth. The owner of this stall, Mr Daniel Soo has been running this stall for the past 12 years and invented the special Fruit Juice Mee Siam.
The one dish meal Fruit Juice Mee Siam are priced at $3, $4 and $6. The $6 serving comes with crayfish. In my bowl of mee siam, there were luxurious servicing of crayfish, chicken, prawn and eggs. I was totally blown off by the stall's interpretation of the spicy, sweet and sour mee siam gravy. The gravy comes with a lighter colour, smoother texture and it is less oily compared to the Malay and Nonya versions. In short it seems like a more healthy version but not compromising in taste. In fact better than the traditional mee siam.
Eating the laksa (from $2.50) here won’t make you feel overly satiated. Why? Simply because it has a lighter—but no less flavourful—laksa gravy. The stall owner of Famous Sungei Road Trishaw Laksa likes to cook his food the healthy way. That’s why he uses a combination of coconut milk and dairy milk to cut down on cholesterol. The result? A “soupy” gravy, but one that’s still fragrant and flavourful. It’s also not too spicy. Those who prefer more kick can adjust the gravy to their own spiciness level with the potent sambal chilli!
Another item you must try is the mee siam. Made using fresh fruit juice instead of just the usual tamarind, the mee siam gravy is lusciously sweet and tangy in a distinctive way. It’s surprisingly refreshing, and leaves you hankering for more!