Talking about laksa, the Singaporeans have their own unique interpretation. Unlike the curry or asam laksa in Malaysia, Singapore's laksa contains more milk and 'lemak' taste within. The most satisfying aspect will have to be the rich and generous amount of ingredients they put withing the dish. Mr. J and i visited one of the many katong laksa branches by Ceylon Road. 328 Katong Laksa is situated at the corner of Ceylon Road. Its spacious and clean environment definitely warrants a second visit. 

   Another dish that can be found on both sides of the Selat Tebrau, which is our all time favourite, has got to be Prawn Noodle or Hokkien Mee (in Penang). Prawn noodle is basically a clear broth cooked with prawn heads, pork ribs and more, served with yellow noodles or vermicelli, together with any toppings such as bean sprout, charsiew, pork, eggs and more. While i was visiting Ms Zheng who was working in SG at that time, she introduced me to Blanco Court's Prawn Noodle which is just a stone throw away from her work place. She mentioned that this place is really famous and packed with people. Be prepared to queue and wait for some time before your food is served.

   In Blanco Court, they have different varieties of prawn noodle. You can choose different toppings such as pork ribs, prawns or both. For 3 of us, we ordered the mixture version. The broth was light and clear, but packed with prawn essence. It was sweet and savoury at the same time. Pork rib was well cooked, tender and flavourful. Compared to Penang's version, this is suitable for those who has a low tolerance for chili oil.