The dish is characterised by its subtle, mild flavour: its broth is made with a combination of sambal belacan , coconut milk, tamarind, garlic, galangal, and lemongrass.
Besides rice vermicelli noodles, it is then topped with peeled boiled prawns and chopped coriander leaves. Dry Laksa Laksa is usually associated with a blissfully delicious broth, but dry laksas have been making their rounds in the bellies of locals here.
It is usually based off recipes from the curry laksa, but the thick vermicelli noodles are then stir-fried directly with the laksa paste. Founder and owner of Jelebu Dry Laksa, Renee Tang Eyrn, adds a fancy twist to the traditional dish by using upmarket ingredients like lobster, grilled tiger prawns and sakura ebi to the mix. Order it here. At the very least, the little bit of comfort I can offer is introducing a place where you can find authentic Penang Assam laksa for a taste of home.
Service was brisk as she whizzed through orders coming in from both her storefront and delivery platforms like FoodPanda and Deliveroo. Even then, she skilfully multitasked between assembling steaming bowls of laksa and chatting with me about the history of Penang laksa and her journey when it came to perfecting her recipe. Ms Pat was born and raised in the northern part of Malaysia, and her upbringing definitely had an impact on her laksa. The slippery rice noodles were imported directly from Penang and had a very springy texture, with a nice bite.
They went really well with the broth and I could finish the entire bowl without feeling sick of it. Oh, and the soup was so good.
Penang Signature added the right amount of tamarind into the broth , cutting through the fishy taste of the mackerel. Unlike other traditional Penang laksa dishes, this version lacked the usual garnishes such as mint leaves and ginger slices.
The lack of colour made it look less appetising. Despite the lack of colour, the dish contains a generous portion of fish meat and noodles. The broth had a rich and tangy aroma which makes diners hail this restaurant as one of the most authentic Assam laksa in Singapore. Maybe my expectations were too high, because I was really disappointed with their Assam Laksa. It lacked the usual sweet, sour and spicy flavours, and I could only taste the tangy tamarind after a few bites.
The broth which came with the dish was also diluted. Loyal customers claim that this place serves the best traditional Asian cuisine. Soft and plump laksa noodles swam in the Assam broth, which was packed with sour flavour from the tamarind.
The Assam Laksa also came with some shredded mackerel, which was tough and made me wonder if it was overcooked. I was a tad sceptical about how their laksa would taste like as it was completely different from their usual menu.
Diners can choose between handmade flour noodles or traditional Singaporean-style rice vermicelli. I chose the Singaporean-style rice vermicelli, which unfortunately did not go well with the dish, because it had a softer texture.
The Assam broth held the right amount of sourness, however, the soup itself was watery and less fragrant. On the bright side, they were very generous with their fish. Bedok seems to be a good place to get Assam Laksa and if you are not a fan of the heat, you can enjoy your Assam laksa in an air-conditioned space.
Lou Yau is very accommodating to all diners, since they may have different preferences.
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