Laksania – They Sell Many Kinds of Laksa! (Plus $10 Vouchers to Giveaway!)

LAKSA is a generic term for spicy noodle soup, which is very popular in Malaysia and Singapore, and Indonesia. Do you know, in Malaysia, almost all the big towns have their own version of Laksa which they called it their own. Penang Laksa, Johor Laksa, Kelantan Laksa, Serawak Laksa, Ipoh Laksa etc etc… You name it, they almost have it.

Thankfully in Singapore, we only have one version of Laksa — Nonya Laksa. It is made with a rich, slightly sweet and strongly spiced coconut gravy (lemak). A variant of the nonya laksa, is Katong Laksa, which is one of Singapore’s iconic dishes. The noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone, without chopsticks or a fork.

But if you wish to try some of the Malaysian style laksa, where do you go? Well, most people won’t travel all the way to Malaysia for a bowl of laksa. So the best way is to find something similar in Singapore, and Laksania does it pretty well!

Laksania started in 2008 and has a menu that features one of the widest variety of Laksa in Singapore. Pronounced as “Laksa-Nia” in hokkien, the name Laksania in Singaporean context means “Simply Laksa”.

This cafe is an social enterprise started by Madam Sim Sin Sin. She provides job for people from MINDS and ASPN to help these marginalised people to gain employment or re-enter the workforce. The main kitchen of Laksania is actually located in IMH, where the patients there get to do daily simple and repetitive tasks such as cutting of vegetables. As for the preparation of the laksa sauce, it is done by Madam Sim’s talented daughter.

Picture above is our very own Singapore Laksa ($6.50) which is served with thick rice noodles in a thick coconut Laksa broth, taupok, prawns, fishcake, cockles, egg and laksa leaves are served as garnishing. Laksania’s version of this delicious dish derives its delicious broth from dried shrimps, shallots, local spices cooked with coconut milk. It packs a punch with its awesome flavour and spiciness.

Penang Laksa ($7.50), also known as assam laksa, is a flavourful clear fish and assam-based broth gives this Penang traditional fare its distinctive fragrance. This laksa appeals to the health-conscious as there is no coconut milk.

Served with thick rice noodles and garnished with lettuce, pineapple, mint and ginger flower, I felt the soup was a little too bland that night, and it would taste better with more he-ko (thick sweet prawn paste).

Have you tried Sarawak Laksa before?

Originating from the Malaysian state of Sarawak on Borneo Island, Sarawak Laksa ($7.50) is spicy and flavourful, with prawn and chicken broth served with fine rice vermicelli. More than 6 hours is needed to boil the soup base to bring out the full sweetness of the chicken and prawns.

Bean sprouts, sliced prawns, fresh coriander, beansprouts, lime and homemade belachan chili are served on the side. It is very spicy and flavourful. I suggest you squeeze lots of lime and eat with the coriander for better enjoyment.

My favourite in the restaurant is Kelantan Laksa ($7.50), which is the hometown laksa for Madam Sim. Similar to Penang Laksa, Kelantan Laksa uses mackerel and yellow ginger to give its distinctive colour and flavour. Generous amounts of fish meat are put into the soup. Many hours are painstaking spent to debone the fishes by hand to create this dish.

Kelantan Laksa is served with thick rice noodles, fresh cucumber strips and a special sambal chilli. Kelantan laksa is served with thick rice noodles and generous amounts of fish meat. Sliced cucumbers, laksa leaves and homemade fresh chili paste are served on the side.

For vegetarians, they can try Vegetarian Laksa ($6.50). The gravy is cooked without dried shrimps, onions, garlic nor meat. They are garnished with assorted vegetables, taupok, egg (optional) and served with thick rice noodles. This is the most spicy laksa among those that I have tried.

Laksania also come up with laksa variations such as Laksa Goreng ($7.50), which is a very popular fried dry version of the Singapore Laksa.

It also comes with prawns, fish cake, cockles, taupok, egg and laksa leaves as garnishing. Served with thick rice noodles and our homemade sambal belacan. I liked it for the laksa spices that were all well fried into the noodles but it was a little too oily for me.

Besides the laksa items, there also other dishes. Vegetarian Fried Rice ($10.50) was very fragrant.

We loved Laksania Chicken Satay ($3.80/3pcs) because the chicken comes in big chunks just like the Malaysian style Kachang Satay.

For desserts, we tried Red Ruby ($4.50).

And their Chendol ($4.50) is one of the best I ever had! I was already very full from so many bowls of laksa, but Madam Sim insisted that I must try their Chendol. I didn’t regret.

They used Thai chendol (Lod Chong) which has a nice pandan aroma, and their gula melaka is real thick and yummy. Together with atap seed, red beans and fresh coconut milk, this Chendol is worth trying! I like it so much that I went back a few times just to eat their Chendol for dessert!

This is their Bugis+ brunch. They are also located in NEX #B1-08 and 382 East Coast Road.

Thanks to Laksania, I will be giving away $10 Laksania vouchers each to TEN LUCKY WINNERS!

To win:
1. Like this photo on Miss Tam Chiak’s Facebook Page, AND
2. Leave a comment on that Facebook photo and tell me which type of Laksa you wish to try!

Closing Date: 2 October 2012 (Tuesday), 23:59.

*Only for readers living in Singapore*
*Comments on this blog post will NOT be counted *

Laksania
Address: 201 Victoria Street #04-04 Bugis+
Tel: 6636 9776
Website: http://www.laksania.com