Temasek is the ancient Javanese name for Singapore, where Temasek’s owner Jeremy Cho and his family comes from. Cho says laksa in Singapore has changed over the past 10 years – the reduction in the number of hawker stalls has caused a reduction in quality. He’s confident the Temasek recipe is faithful to the laksas that were common on the streets decades ago.
Temasek serves arguably the best laksa in Sydney. It’s thick, herbal, spicy, chewy like a mortar-and-pestle made Thai curry, and incredibly flavoursome.
Temasek is also famous for its Singapore chilli crab, which you can order with a day or two’s notice. If you are organised enough to plan ahead, don’t forget to book as they can be incredibly busy both at lunch and dinner time.
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