This bowl of Assam Laksa is as good as it gets in Singapore. It's definitely less pungent than the ones in Penang due to the restrained use of prawn paste, but that's not necessarily a bad thing. And that sacrilegious statement could be made only because this was so well-balanced in flavours, with the right amount of tartness, sweetness, and a lovely spicy kick to set your tastebuds tingling. The full-bodied, mackerel-rich broth clung nicely onto the chewy rice noodles, which were really unique, like a longer version of mee tai mak.