Jimmy is owner Alvin Wong’s dad. His recipes are from Ipoh, a city almost exactly halfway between Penang and KL where both curry laksa and assam laksa are common. Jimmy’s assam laksa comes with cucumber, egg, sliced onion, pineapple and shredded mackerel all beautifully arranged like an artful bibimbap. Underneath you’ll see a blend of spices that’s strongly fishy but offset by the citrusy sourness from Jimmy’s assam paste.
Less immediate and raw is Jimmy’s curry laksa, which is initially lighter than other laksa but carries a decent chilli hit that sizzles the back of your throat. As is common in Ipoh, the curry laksa comes with a mix of both hokkien and vermicelli noodles.
There is always a queue at Jimmy's, but the service is fast. So you will be in and out before your lunch break is over.
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