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King of Laksa? Laksa Sarawak!!!
- Thread starter harimau
- Start date
According to my Thai friends, Malaysia food taste better than sinkie food in general. And i agree.
For South-East Asian cuisine, Singapore is too small to represent food(s) of the region, at best Singapore could be a central hub to introduce/showcase global cuisines, but nothing authentic, or traditional, for this, Malaysia with its larger geographical distribution has an advantage over Peesai. For instance, take Satay, and look at the variety of types found in Indonesian islands compared to Singapore. Or Bak Kut The in Singapore compared with what's available across the causeway. Living and growing up in Singapore, one gets accustomed to Singapore's flavours and this becomes the "standard" taste of the foods, but to someone else from other country, it is not.
Cheers!
Cheers!
actually, gambir sarawak is bestest, can go to their longhouse for long time....
if you're tall, mind your head or if the girl's father has skulls in his collection - make it an extremely short time
Gambir is natural and good....downside can't do cunninglingus....beware of fakes.....best to go cut your own.
agreed absolutely - natural and bestest among all the other tahan-lamas, compliments of my timber trader pal...
Happened to pass by a Singapore restaurant this noon along Pracha Utit Road at Meng Chai/Huay Khwang area saw their laksa so tried
How is it? In Thai we have a term, "gin-dai", literal translation is "eat can" or can eat, a very polite way to say its not so nice. 80 baht or $3.20 I'd say its worth as the portion is big comes with lots of tau-pok and chicken meat and fishcake slices. But then its funny when they put fried shallots into it and also don't have laksa leaves which is easily available in Thailand. Oh and there no cockles.
How is it? In Thai we have a term, "gin-dai", literal translation is "eat can" or can eat, a very polite way to say its not so nice. 80 baht or $3.20 I'd say its worth as the portion is big comes with lots of tau-pok and chicken meat and fishcake slices. But then its funny when they put fried shallots into it and also don't have laksa leaves which is easily available in Thailand. Oh and there no cockles.
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