Got to learn about the opening of the new Anna’s outlet whilst scrolling around social media recently — Anna’s might have recently expanded their operations through the Anna’s X The Soup Spoon Union concept at Punggol Coast Mall (Anna’s is also concept by the same folks whom brought us The Soup Spoon); with that being said, the only location in which Anna’s has that focuses on the Anna’s branding on its own would be that of the Anna’s outlet at Oasis Terraces in Punggol. They have since opened a second independent Anna’s concept that is located within the grounds of Mondrian Singapore Duxton — this would be the hotel situated right across from The Working Capitol along the junction of Neil Road and Craig Road that houses an outlet of Shake Shack. Anna’s takes over the former premises of Christina’s Singapore Duxton within Mondrian Singapore Duxton — most of the interior furnishing and fittings have been retained from the time since the space is still operating as Christina’s Singapore Duxton. With Anna’s taking over the operations of the space, the menu of Anna’s at their Mondrian Singapore Duxton location follows closely to what they have been offering at Oasis Terraces; the hot food menu is split into sections dedicated to Healthy Start & Toastie, Soups, Sides & Salads, Diversity Board and Mains. Bakery items are prominently displayed at the counter near the entrance.

The Chilli Mussels is an item that is listed on the Sides & Salads section of the menu at Anna’s Mondrian Singapore Duxton outlet — the menu describes the dish to come with elements such as that of Italian-style mussels, housemade spicy tomato basil sauce and sourdough. Despite being considered a side dish based on the classification of the item in its menu, the Chilli Mussels can be considered substantial enough as a light lunch item for those whom prefer to have something not too heavy — or perhaps one whom wishes to leave a little bit of stomach space for the Bakery items which includes various cakes, sourdough tarts, scones, muffins and more. Going straight for the housemade spicy tomato basil sauce, this was actually quite something that opens up the tastebuds for more; the housemade spicy tomato basil sauce does come with quite a prominent tang from tomatoes — something similar to that of Borsch soup with a slight hint of basil in its finishing notes for some flavour contrast. One can also find nibs of tomatoes, capsicums and onions within the sauce; all these providing an extra texture to the dish as well whilst the sauce also does come with a kick of spiciness that builds up slowly — pretty manageable for those whom are tolerable to moderate levels of spiciness. The mussels are reasonably fresh here being slightly briny; but still plump with a soft bite. With Anna’s specialty being in its sourdough offerings, it is needless to say that the sourdough that is served on the side is absolutely on point; comes with a slight tension to pull apart — all that with a crisp crust and a slight tanginess coming from the fermentation process of the sourdough.

Though not certainly as trendy as that of the likes of Ayam Gepuk which has been making its rounds around different establishments either as a concept serving the dish exclusively or as a special limited time-only dish on the menu, Nasi Kandar has been slowly making its way in the local F&B scene here with the opening of the two (2) outlets of Nasi Kandar Saddam and Yaseem Nasi Kandar Restaurant around the island. Yet another establishment that specialises in serving up Nasi Kandar has opened its doors; Kandar House is a stall that is located within Kampung Admiralty Hawker Centre; it takes over the former premises of the now-defunct Luk Moo Uan Thai Cuisine. These folks specialises in Nasi Kandar, with the establishment having its core emphasis on Kuah Banjir which translates to “Flooded Gravy” — essentially replicating the Penang-style experience of Nasi Kandar where different curries and gravies are being drenched atop the white rice while patrons also choose their desired meat / seafood options to go along.

We visited Kandar House in the evening on a weekday and they were sold out on a handful of items on their menu; we found ourselves going for the Ayam Goreng Berempah Kandar. Patrons are able to choose between varying levels of Kuah Banjir for their order; each Nasi Kandar order also does come with a choice of White Rice or Briyani Rice, Kubis Goreng (i.e. Fried Cabbage) or Acar Timun (i.e. Pickled Cucumber), Boiled Okra, and Telur Rebus (i.e. Boiled Egg) or Telur Masin (i.e. Half of a Salted Egg). By default, it does seem that we were served with Level 3 Kuah Banjir, White Rice, Kubis Goreng and Telur Rebus without specifying for any of the items that presents an option to the patrons. Most of the elements do come rather decent though nothing much to shout about — the fried chicken leg for the Ayam Goreng Berempah Kandar does hint of some fragrances from the aromatics used and wasn’t overly greasy; the deep-fried batter being crisp while the meat was still reasonably tender despite seemingly being fried in small batches ahead of time ready to be plated upon order. That being said, the mix of curries and gravies drenched on the rice does scratch the cravings for Nasi Kandar quite adequately; rich, savoury notes that carries a slight nutty and earthiness — sinful but certainly delivers a punchy flavour with a light hint of spiciness that should be manageable for those whom are tolerable to lower levels of spiciness. Probably not one to make an out-of-the-way visit for, though it is a reasonable offering that somewhat cures the cravings for Nasi Kandar especially for those whom stay around the area.

Have been passing by a unnamed stall at Unit Number #01-1126 at People’s Park Food Centre for quite a while now and have been pretty intrigued by their offerings; these folks are located right beside Hak Wee Food taking up a stall space that is smaller-sized than most of the other regular-sized stall units within the same food centre. The stall features a signboard that comes with a no name identified; a rarity in this day and age, whilst showcases an illustration of their Fresh Kampong Chicken Soup and Fresh Curry Chicken that features fresh chicken sourced from the market being available at the stall. It does seem that the menu at this unnamed stall has been expanded over the course of time; there are more posters being put up just below the signboard indicating the availability of dishes like Curry Vegetables, Broccoli with Crispy Squid Strips in Abalone Sauce, Curry Pork Ribs, Garlic Prawn and Nyonya Assam Prawn being offered at the stall as well.

The Fresh Curry Chicken offering had gotten is intrigued for a while so it was definitely the dish to go for when we had made our visit to the stall during a trip down to the hawker centre. The food does require a short waiting time for it to be cooked — with that being said, patrons can choose to add-on a portion of rice or bread to go along with their Fresh Curry Chicken which is charged at an additional $1. Initial impressions were that the stall is pretty generous with the portion sizes of their food here — they did serve up a pretty decent amount of bread for the $1 extra that they had charged, while the Fresh Curry Chicken features half a chicken and also does come with potatoes as well. Digging into the curry gravy itself, the curry gravy presents itself as a pretty rich gravy; the proportion of curry spices and the coconut milk was pretty even so that it is not too heavy on both, yet provides a good flavour punch with a slight hint of spiciness that those whom are tolerable to moderate levels of spiciness should be able to handle — the specks of chili padi within the curry gravy being pretty noticeable. Considering the punchy flavours of the curry gravy, it also makes the accompanying bread the best vehicle to mop up all of that gravy that is within the bowl as well. The freshness of the chicken is undisputed here; juicy and tender, the flesh comes off the bones especially easily was a true standout factor on its own. The stewed potatoes do come with a soft bite without having its starch content being broken down into the curry gravy — something that those whom prefer chunkier potatoes might lean towards.

Acoustic Coffee Bar is one of those names in the local F&B scene that had been gradually growing one step at a time over the years. From their very first and now defunct location at Ang Mo Kio which marked their humble beginnings, these folks now run several outlets including that of its Farrer Park and Neil Road locations since its major revamp. These folks had recently found home within the third level of Central Library (aka the National Library Board building at Victoria Street); they had taken over the former premises of the now-defunct OTC Cafe. Tucker away and hidden from view except for those whom are in that part of the building to scout for it, one can look out for the “acoustic coffee bar” signage located outside to find their way in; the cafe is located at a hidden corner around the walls. Considering how Acoustic Coffee Bar only occupies a large counter space that is equipped with a small kitchen, the menu at Acoustic Coffee Bar’s Central Library location is more curated than that of their other outlets; the hot food menu comprises of sections dedicated to Signature Toastie, Build Your Own Bowl, Classics, Kids Portion, Bites and Desserts.

Acoustic Coffee Bar has been known for being a cafe that makes use of some locally-inspired elements in the fare that they serve up — the line-up of Signature Toastie would be the offerings which defines that character of the brand itself. The Chicken “Rice” Toastie is one of the two Signature Toastie offerings served up here, with the menu describing the dish to come with elements such as ginger pesto, chicken leg, house achar, sesame oil, fresh greens and focaccia. Going straight for the toastie, we liked how the focaccia that they serve up here isn’t particularly dense; it’s soft, fluffy and not too chewy — all that whilst the crust was crisp but more toast-like without chewiness that we sometimes come across from those at other establishments. This does make the consistency of bread come pretty close to the chicken which was also pretty tender; comes rubbed with a ginger pesto that gives all a subtly sweet zing from the flavours of both basil and ginger paste — not too heavy but just enough for the chicken to not feel too plain. The slight drizzle of sesame oil also helps to bring up the flavours of the chicken without being particularly greasy, while the inclusion of house achar does seem pretty much an attempt to replicate what is already served up with some chicken rice dishes out there — it does carry a mild hint of spice similar to what one would expect out of the chili sauce served together with Hainanese chicken rice; all that whilst the pickled vegetables add a tangy crunch to refresh the tastebuds.

Those whom have been following us for a while now might have recalled our visit to a Wasshoi Ramen that is located at timbre+ one-north; it appears that these folks are ready to make their expansion, with their second outlet having recently opened within 913 Eating House (formerly known as Kem Huat Kopi) that is situated within the former Tan Chong Motor Centre at 913 Bukit Timah Road. Located within walking distance from King Albert Park MRT Station, Wasshoi Ramen’s outlet at Bukit Timah Road takes over the operations of 913 Eating House on weekday evenings from 5pm to 9pm. For those whom are unaware, Wasshoi Ramen is a brand co-founded by three guys; one from Kyoto, one from Tokyo and one from Singapore — of which one also runs Otoko Ramen at Alexandra Central. With Wasshoi Ramen taking over the kitchen and counter on weekday evenings when 913 Eating House is not in operations, the menu served up at their Bukit Timah Road outlet is slightly more limited, though they do offer side dishes such as that of the Red Oil Gyoza which was not on the menu when we made our visit to their timbre+ one-north location.

Having tried their pork bone broth ramen previously at their timbre+ one-north outlet, we had decided to give their Mazesoba a try instead — this would be their dry ramen offering in which it is said to feature elements such as a savoury sauce, noodles, seasoned ground pork, fresh scallion and a soft-boiled egg; not mentioned in the menu but included in the dish would be that of minced garlic, garlic chips, spring onions and seaweed. Giving everything in the bowl a good mix, we did notice how the mix of sauces and soft-boiled egg does give the noodles quite a savoury punch with a slightly silkiness in its texture — every single strand of noodles laced in that sauce mix for a good flavour. The noodles for the Mazesoba at Wasshoi Ramen is served slightly harder so it really does come with a springy chew; this also allows the sauce to coat up the sauce rather than for the noodles to soak up the sauce mix as well. There is certainly a strong hint of zing and garlicky punch from both the minced garlic and the garlic chips; the latter also adding a crunch to the dish. The seasoned ground pork adds a slightly meaty tang and a bit of a bite, while the seaweed gives a umami note to in between spoonfuls of noodles, sauce and meat. Would be quite tempted to order this again add opt for the Mentaiko add-on to see how it would be like!

Woodlands has never been a neighbourhood that is synonymous with indie cafes that specialises in the serving of espresso-based specialty coffee for the longest time, and especially so after the closure of the now-defunct Sowl Coffee that used to be located at Woods Square. And so it is definitely some news when we had heard about the opening of Mai Little Cafe within 888 Plaza which is a short bus ride away from Woodlands / Admiralty MRT Station — for those whom are familiar with the neighbourhood, this would also be the neighborhood mall where quasont. is also located. Mai Little Cafe takes over the former premises that was once occupied by Y Dessert — a rather hole-in-the-wall space that is simply decked to include a food preparation area, ordering counter, and a couple of dine-in seats. With its menu being pretty central around its beverage offerings, the beverages available at Mai Little Cafe split into sections dedicated to Matcha, Tea, Caffeine-Free, Coffee and Cold Brew. The only dessert listed on the menu at Mai Little Cafe would be the Banana Pudding.

The Salted Maple Jasmine Coffee is an item that is listed under the Coffee section of the menu. Likely an item that is inspired by that of other commercialised chains serving Yuan Yang-esque espresso-based specialty coffee beverages around, the Salted Maple Jasmine Coffee is an item that is observed to come with a salted maple cream foam with jasmine-infused black coffee. For the most part, we did feel that the black coffee was rather weak in delivering the caffeinated kick that we would have expected from the beverage — it does feel almost a tad diluted especially in the finishing notes of the beverage which felt a little off-balance from the floral aroma from the Jasmine that dominates the flavours in the middle of the sip. The salted maple cream foam is well-executed nonetheless; very smooth, yet not too dense whilst it does sit atop on the surface of the beverage for a decent duration of time — we especially liked the delicate saltish-ness amidst the milkiness and creaminess that came with a hint of maple fragrance that gives another dimension of flavour to the beverage.

Had been going to Chomp Chomp Food Centre for quite a bit to try out the different new food stalls that have sprouted up within the food centre recently — this was when we found out about the existence of Mini Tornado 1 号龙卷风 Scrambled Egg Rice that had seemingly also opened its doors fairly recently in the food centre. Mini Tornado can be found right at the other extreme end of the food centre from other stalls that we had visited such as that of Rolling Wok and Casa Osteria. The stall does feature a colourful signboard that features many of the dishes that they have to offer; that being said, the design of the signboard does seem to be able to blend in with those from its surrounding stalls quite a fair bit. With its namesake suggesting that the establishment does serve up scrambled egg rice as a specialty, the menu features a number of scrambled egg rice dishes that comes with different meat / protein choices — there are also some Taiwanese-style sides that are available to be ordered to share around the table as well.

We went for the Prawn Paste Chicken Cutlet Scrambled Egg Rice during our visit to Mini Tornado considering how the dish was being listed as a “signature” dish on the menu. On first look, the Prawn Paste Chicken Cutlet Scrambled Egg Rice does bear much resemblance to that of the scrambled egg rice that is being served up by DanLao 蛋老; simply just a dish featuring white rice, scrambled eggs and the Prawn Paste Chicken Cutlet that comes with a drizzle of soy sauce over the top. The familiarity goes all the way down in terms of the execution of the elements and the flavours even; the white rice being sufficiently moist and aptly flavoured by the inclusion of soy sauce that brings a slight note of savouriness — this matches well with the slightly wet consistency of the scrambled egg that blankets over the rice; eggy and well-seasoned whilst being fluffy and sufficiently moist at the same time. The Prawn Paste Chicken Cutlet is freshly-fried and comes with juicy flesh and crisp batter on the exterior; delivers a crunch while carrying a very distinct hint of umami-ness that one would associate with prawn paste chicken. Overall a pretty decent attempt to emulate what DanLao has started as a trend a number of years ago; one that seemingly does carry the quality of what DanLao when they had first started out back then as well that’s all comforting and worth the try!

Bored Tacos have been around the local F&B scene for quite a while — these folks have first set up shop along Joo Chiat Road, though they have seen much popularity over time and now operate several locations all around the island including that of Bedok, Pasir Ris, Kovan etc.; one of their newer outlets have opened within Victory8 along Jalan Legundi. For those whom are unaware, Victory8 would be the same building where other notable F&B tenants such as that of the outlet of The Better Scoop, Brunch @ Legundi etc.. Bored Tacos is located at the back of the entire building; its facade faces of Jalan Tampang — the shop unit having been previously occupied by the outlet of NOSH there. Being a Muslim-owned establishment that serves up Mexican comfort food, the menu that Bored Tacos serves up at Victory8 is rather similar to that of what is available at other outlets; it features dishes segregated into sections dedicated to Bored Tacos, Quesadilla, Grilled Cheese Sandwiches and Loaded Nachos and Mini Burritos.

There was quite a variety of Tacos with different meat options that are being listed in the menu of Bored Tacos — some of which we had already tried when we visited their other locations such as that of the Kovan store when they had first opened their doors; thought it would be good for us to give the Garlic Prawn Tacos a try this time round. Bored Tacos does offer patrons with the option of going for a portion size of two (2) pieces of Tacos or three (3) pieces of Tacos; we went with the former. The menu describes the Garlic Prawn Tacos to come featured with elements such as garlic prawns, corn tortillas, melted cheese, mango salsa, jalapeño sour cream and lettuce. Taking a bite into the Taco, we did notice that the taco shell is incredibly crisp and holds up well to the heft of all the elements that comes in between the tacos; not overly greasy as well. The prawns do come with a good bite and a slight sweetness that is typical of crustaceans; pretty fresh, while the jalapeño sour cream adds a tangy touch with a hint of fresh peppers which was mildly refreshing without being particularly spicy. It was interesting that the mango salsa does come with some cubes of mangoes that add a sweetness to the taco, whilst the addition of melted cheese didn’t make the Taco feel particularly overwhelming. Overall, quite a decent Taco to opt for at Bored Tacos for those looking for a lighter taco to go for as compared to the meatier options like the ones featuring lamb and beef that they offer.

For those whom have been following the recent happenings in the Singapore F&B scene, one would probably have heard about the trendy Ayam Gepuk that seems to have not just hit the local F&B scene here but also in Malaysia as well. With many establishments either having set up a concept that serves up Ayam Gepuk or have started to serve up Ayam Gepuk as a limited time-only dish, it does seem that the folks behind Mr. Grumpy Nasi Ayam have also jumped onto the bandwagon as well. Named Super Gepuk, this would be Mr. Grumpy Nasi Ayam’s entry into the Ayam Gepuk scene — they are located within the 7 Stars Coffeeshop at Blk 201D Tampines Street 21. Super Gepuk should be quite difficult to miss; the stall bears a bright yellow signage whilst neon lighting is also used for the slogan that says “Super Spicy, Super Grumpy”. Super Gepuk keeps their menu simple here; the menu offers two Ayam Gepuk offering s– Ayam Gepuk Set A and B where Set A sees the addition of an egg on top of what is included in Set B.

Going for Ayam Gepuk Set A, it is noted that Super Gepuk has described it to come with elements such as Nasj (i.e. rice), 1/4 Ayam (i.e. Quarter Chicken), Timun (i.e. Cucumber), Tauhu (i.e. Beancurd Puff), Telur (i.e. Egg), Tempe (i.e. fermented soy bean) and Sayur Goreng (i.e. fried vegetable fritters) — it is however observed that our order did not come with the Timun though. Given how Suoer Gepuk is a concept by Mr Grumpy Nasi Ayam, we were a little disappointed by the Quarter Chicken here — no doubt the chicken does come with sufficiently tender flesh and a crisp batter on the outside, though we couldn’t help but to notice certain parts of the batter having been slightly burnt with a char which could have been better executed. Nonetheless, the other elements were fairly decent; the ones worthy of the mention being the Tempe which provided a bit of a soft bite with very evident bean-y notes, as well as the Sayur Goreng which was light and crisp without being particularly greasy. The Telur did feel a little bit like a missed opportunity given how the sunny side-up comes with a fully-cooked egg yolk rather than one with a runny yolk instead. Notably missing in this version of the Ayam Gepuk would be the fried cabbage otherwise also known as Kobis Goreng. It does seem that the folks at Super Gepuk are pretty out-there when it comes to the spiciness of the chili. Though mixed with the cashew sauce that gives it a nice nutty and creamy aroma with the grittiness of crushed nuts, the spiciness level at default can be pretty intense with the kick being quite fiery even for those whom are tolerable to more than moderate levels of spiciness — proceed with caution; you have been warned!

Those whom have been walking past 18 Cross recently might have come across hoardings for Elaine Bakery come up in recent times in the space that was formerly occupied by Morning Grind Cafe which has since moved into the basement of the shopping galleria. They have since opened for operations — the store is decked in a minimalistic design theme with a slight Scandinavian influence with a touch of oriental zen; the space is being segmented into three (3) distinct zones where the extreme right end is where the full selection of cakes that Elaine Bakery offers are displayed in U-shaped showcase, while one would find the ordering counter situated in the middle. The leftmost area of the cafe is dedicated to the dine-in area where one can find three (3) dining tables for the those whom prefer to have their cakes on the spot. Elaine Bakery does list a variety of sliced cakes on its menu though it is worth noting that only a small selection is available in-store on a rotational basis daily. Beverages served up by Elaine Bakery are segmented into sections dedicated to Smoothie, Specials and Coffee.

Elaine Bakery does not list out the elements that are being featured in their various sliced cakes; with that being said, it can be observed that the Black Sesame Nuage does come with elements such as that of black sesame-infused sponge, black sesame-infused pastry cream, matcha-infused pasty cream and a layer of mochi. The sliced cakes also do come with an assortment of fruits such as that of strawberry, grape and blackberry — likely added for a more colourful and vibrant appearance. Digging into the cake, we did feel that the sponge was cake was done to a light and fluffy consistency which was sufficiently moist and easy to have — a little close to that of a chiffon cake. The inclusion of the light black sesame-infused pastry cream adds that roast-y and nutty flavour to the cake with the pastry cream carrying a consistency that is rather befitting to the sponge cake itself; further enhancing the flavours of the cake as well. Meanwhile, the matcha-infused cream comes with a slightly thicker consistency than the black sesame-infused cream — adds a hint of the bitter undertone that is characteristic of Matcha for a flavour contrast against that of the black sesame elements, while the mochi layer came stretchy and light; very easy to chew on unit being too dense as well. Fruits included were pretty fresh as well; the entire cake does go quite well when paired with a cup of hot Americano on the side.

One of the places that had been mentioned quite a fair bit on social media rather recently would be that of Tian 田 Bakehouse — these folks had opened their doors at the foot of Blk 531 Upper Cross Street within Hong Lim Complex; they are situated right across the hawker centre taking over the former premises of the now-defunct Barcook Lab there. Tian 田 Bakehouse had adopted a look that is quite unconventional to that of traditional neighbourhood bakeries — the establishment is decked in a rather industrial look with the use of wooden carpentry coming with metallic accents that is matched with that of a wall featuring a concrete-esque look; the breads available for the day being displayed in the display case in one half of the shop space. With the establishment looking relatively modern, the selection of breads available at Tian 田 Bakehouse deviates slightly from what one would typically expect from the typical neighbourhood bakery — this would include a series of Shio Pans, as well as a number of bun and sandwich offerings; entirely loaves of bread are also retailed here, while they also do serve up Filter Coffee as well.

Amongst both of the breads we had opted for during our visit to Tian 田 Bakehouse, we did find ourselves preferring the Cheese Bun over the Red Bean Shio Pan slightly. The Cheese Bun works for us in the sense that it is more closer to that of a usual bun offering that one can find at neighbourhood bakeries — with that being said, the bun was certainly fluffy and puffy without being too dense; all that whilst coming with a thick strip of soft cheese within. The soft cheese does come with a consistency similar to that of the bread; the soft cheese giving a slightly savoury note to the bread as well. The melted cheese crust does give an added crispness to the bread — thought the drizzling of the mayonnaise on the top was a tad unnecessary, though we aren’t sure if it was an intentional attempt to keep the mouthfeel of the bread from going too dry here.

Was scrolling around social media and learnt about the opening of Teochew Soup Paradise within 88 Cafe in the basement of Marina One — for those whom are unaware, 88 Cafe is the food court run by the same folks behind 88 Hong Kong Roast Meat Specialist 88香港烧腊; Teochew Soup Paradise takes over the stall that was formerly occupied by a tenant serving up Nasi Padang there. Teochew Soup Paradise is a concept by the same folks behind Fish Soup Paradise; the brand having outlets situated within the basement of CIMB Plaza and the basement of Republic Plaza. Teochew Soup Paradise rides on the popularity of Fish Soup Paradise’s signature Teochew Fish Soup offering — apart from serving their soups with fish maw / fish slices / fried fishes, Teochew Soup Paradise also serves up Seafood, Lala, Prawn Ball / Dumplings with their soups. Just like how things have been at Fish Soup Paradise, there is also the option to go for other soup variants such as the Herbal, Tom Yum, Laksa, Mala and Hua Diao Ginger soups as well instead of the Teochew Original.

We made our visit to Teochew Soup Paradise on a weekday evening for dinner service; we found ourselves going for the Dual Fish offerings which features both fish slices and fried fish. Opting for the Laksa soup base option, we paired our order with Thick Bee Hoon — a classic combination for the conventional bowl of Laksa, though it is noted that there is a choice to go for Rice, Pao Fan, Thin Bee Hoon, Mee Sua, Ee Mee and Keko Mee as well. Not mentioned by Teochew Soup Paradise would be the inclusion of half of a hard-boiled egg, Beancurd puffs and beansprouts for those whom have opted for the Laksa soup base option — ingredients that one would also find in a conventional bowl of Laksa. It does seem pretty evident that the folks at Teochew Soup Paradise intends for the Laksa soup to be an item that showcases the versatility of their Teochew Original broth which they also retail in packets — the Laksa broth definitely lacks the richness from the coconut milk and the punch of rempah spices that one would usually think of; rather, the flavours of Laksa are pretty mild and takes a back seat here being noticeable enough that isn’t bland, but plays a fiddle to the base broth instead. Wasn’t too impressed with the quality of the fish this time around either, and the fried fish especially felt rather tough and fried way too early beforehand — definitely needed to be soaked into the broth for a while for the batter to soften to be better enjoyed overall. Other elements like the beansprouts, beancurd puffs and the hard-boiled egg were good-to-have, though nothing much to shout about.