• Tweet
• Share
• Email

• Tweet
• Share
• Email

Not too long ago, I took a short road trip down to Kuantan with Lydia on a hunt for good weekend food.

With no maps and only names of restaurants scribbled down in a pocket notepad, we arrived for lunch in surprise to see much of Kuantan shops closed or barely occupied by patrons.

“Maybe folks here eat at home…”

Circling around the commercial blocks near Berjaya Mall, we stumbled across a shop that was lit and the word ‘laksa’ just above the entrance. Aprons and posters and newspaper cuttings as testimony for us to take a gamble on our limited vacant stomach space to give it a go (of course we were hungry as well)

Meet our lunch, a fantastic bowl of Sg. Katong Curry Laksa.

I found my lunch tastefully presented for a coffee-shop styled meal with the fish cakes fanned out , half a slice of lime balanced on a hard boiled egg cut in the same manner, Cockles and shreds of chicken gathered in their own batches on one side.
Don’t request for your usual Yellow noodles or Bee Hoon mix or insist on it. Go for the laksa noodles which compliment the whole taste and texture for a different experience. Try it with and without squeezing the lime. I pinched some of Lydia’s bowl to taste it without lime, but personally it goes better with lime

What really differs about this laksa compared to your usual curry laksa is the texture of the gravy/soup. Instead of a homogenous mix of drippy soup, there is a delightfully sloppy mix of santan in it.

Although the Katong Laksa is a Singaporean brainchild, the one in Kuantan provides a Curry Laksa meal like no other. It’s not too salty, nor sweet like some oddly spiced Laksa(s). It’s all in the texture.