Laksa House 砂锅叻沙 – Rich Claypot Laksa & Curry Chicken in Bukit Merah Coffee Shop

To all laksa fans out there, you might want to make a trip to Bukit Merah to try out this new stall! Situated in a coffee shop in a busy residential neighbourhood, Laksa House 砂锅叻沙 sells two different kinds of claypot laksa along with a few side dishes. 

The laksa is cooked in claypots over a medium fire, and is still bubbling away when served to customers. Jacob Sim, the young hawker behind the stall, had spent hours perfecting his recipes. His signature dish was refined with the help of his mum, who used to cook laksa herself under the Fei Siong Group. 

Two main types of laksa are available, namely the Signature Laksa ($5.80) and Thai Laksa ($6.50), the latter being an original item concocted by Jacob. The LH Laksa ($4.50) has a lesser amount of ingredients while the Seafood Laksa ($8 for single, $13.80) goes above and beyond with copious amounts of seafood. 

You can also add small side dishes such as Otah ($1.60), Fried Enoki Mushroom ($2) or even a whole Family Platter ($8) of assorted add-ons. 

Served fresh and piping hot, the Signature Laksa comprises two whole prawns, cockles, tau pok, fish cake slices, bean sprouts, a hard-boiled egg, and thick white bee hoon. The ensemble is finished off with a dollop of sambal chilli.

The rich gravy had a nice blend of spices and coconut milk that would cater to folks who aren’t too big on spice, provided that you don’t thoroughly mix the sambal in (just be prepared for a mild tingling). But if you like your food spicy, mix the sambal in, give the mixture a good stir and enjoy that lingering spiciness in your mouth. The curry does tend to dry up over time so be mindful of that. 

The tau pok nicely soaked up the goodness of the curry. Unfortunately, the prawns weren’t fresh and were slightly mushy. 

I was also recommended to give the Chicken Curry Set ($5.50) a go. The set comes with either rice or a fluffy baguette. At first sight, the layer of oil was a bit startling and my “unhealthiness radar” kicked in. Underneath it all, however, the curry itself was very savoury and full of umami so hopefully it could be further worked on because it would be a shame to miss out on this. 

The dish comes with potatoes and a chicken drumstick that was tender enough to bite through but not enough to be easily tugged off the bone, so a little work would be required to wrestle the meat off. 

One of their popular side dishes is the Baked Scallop ($6 for three pieces), inspired by Jacob’s brief time working at Genki Sushi. The Hokkaido scallops are topped with Japanese mayo, cream cheese and chopped garlic before being torched. It could be a bit too much sauce for those who prefer dishes on the lighter side, but I found it quite indulgent. 

The Otah was more on the sweet side rather than savoury, but it had a smoky charcoal fragrance.

The use of claypots adds a nice touch to the laksa (while still keeping it warm!) and Laksa House 砂锅叻沙 has definitely got their flavours down pat. It’s worth the visit, especially if you love rich laksa!

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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