Malay Chinese Takeaway
Most popular laksa stores are pretty hectic come lunchtime but few compare to the frenzy at Malay Chinese Takeaway. Every day a horde of local business workers and laksa junkies pile in to feed their addictions. They come from a thinner, salty stock with a slightly granular texture from the addition of dry curry powder.
The 66-year-old chef, who’s been using the same recipe since the store opened in 1987, likes his laksa with chunks of Rendang-like beef curry. For an assam laksa, check the website, it only appears once in a while.