Finally got to try Wei Yi Laksa and Prawn Noodle at Tanglin Halt after having it on the to-try list for a long while. Opted for the smallest bowl with only two condiments to be added; the stall also offers their Laksa with other variations of condiments including chicken and cockles for those who are looking for a more wholesome experience with their Laksa here.

The stall has always been known to attract a queue, and a taste of the Laksa tells the reason why — while most Laksa gravy out there seems to focus more on the creaminess of the coconut milk of the late, Wei Yi Laksa & Prawn Noodle’s rendition is a perfect balance between the coconut milk and rempah spices; the rempah spices bring still fragrant, but the gravy is nowhere jelak. Instead, it is a harmonious blend of the two — sufficiently rich, but not cloyingly so, yet without being anywhere watered down. The addition of the sambal chili provides a good hint of savouriness that further enhances the notes of the rempah spices, whilst also providing the Laksa with a moderately spicy kick that tingles the taste buds. Liked how they aren’t stingy with the prawns here — the prawns are also pretty fresh, carrying a distinct sweetness of its own while the beancurd soaks up all of the flavour from the gravy and provides a burst of flavours when had with the slurpy thick bee hoon.

A good bowl of Laksa of a pretty respectable quality — must say that it does take somebody who appreciates old-school flavours to truly understand the work behind the Laksa served here; something that feels pretty humble and down-to-earth without being all gimmicky with the addition of unnecessary seafood or fusion. Thanks to the friend whom was actually craving for their Prawn Noodles and made me wait in line to make his order that eventually tempted me to get the Laksa — not something I have planned but definitely an open opportunity for me to finally give them a try, with no regrets!