Laksa is one of my favourite local dish and when I was told there is a popular Laksa stall at Tanglin Halt Market & Food Centre, I just have to make my way down to check out the stall. Arriving at the food centre around 10am, a long queue has already formed at Wei Yi Laksa & Prawn Noodle. The uncle worked quite fast, so after waiting for about 20 minutes, I got my sumptuous looking bowl of laksa.
A bowl of laksa at Wei Yi ranges from $3 to $5 depending on the combination of ingredients you preferred. The breakdown of the different combination is readily pasted at the stall. Do note that if you prefer prawn over cockle, go for the prawn combination or else you will get smaller sized prawns. I decided to go for the Laksa ($5) which comes with everything such as poached chicken meat, tao pok, prawns and cockles. While I was delighted that there is chicken in Wei Yi's laksa, I also missed having fishcake in it.
April 2015 marks the kick-off of this 12-month-long affordable dining program that pairs renowned visiting chefs with Singapore-based heavyweights. We tell you how stellar six-course meals can all be yours for $100
Eggs. They come in all shapes, sizes, colours and varieties: white, brown, free range, barn-laid, small, large and extra large. Some come with Omega 3, others with selenium and carrot. We makes sense of it all.
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned