Laksaamana started life as a pop-up store inside a print shop in Solaris Dutamas in Kuala Lumpur. It quickly gained a loyal following. There are now several outlets in Malaysia offering Laksaamana’s versions of Malaysian Curry Laksa, Assam Laksa & Prawn Mee. It also has food truck and catering business. The distinctive taste of LaksaaMana’s offerings can now be experienced in Singapore – in the 百年 Bai Nian Food Court at Chai Chee.
Laksaamana Singapore operates as a hawker stall in 百年 Bai Nian Food Court (or Centuries Food Court) in Viva Business Park, where the very popular 百年酿豆腐 Bai Nian Niang Dou Fu stall is located.
A variety of noodles and rice dishes are on the menu of Laksaamana Singapore. There are, of course, laksa and prawn mee but there are also popular dishes like nasi legend, mee soto and lontong.
We ordered Curry Laksa($4.50), Royal Laksa($4.50), Lontong ($4) and Tahu Goreng ($4) for our dinner.
The food was simply presented with disposal bowls and paper food trays. The lontong had lots of ingredients including a generous portion of vegetables, tahu (bean curd), half a hard-boiled egg and slices of compressed rice cakes – topped with kerisik (spiced grated coconut). The coconut milk-based vegetable broth was aromatic, smooth and creamy. It was a delightful bowl of lontong.
Laksaamana’s Tahu Goreng was good. The peanut sauce topping was very generous. There was a nice balance of sweetness and spiciness; and a good mix of palate-pleasing textures. The tahu goreng dish was packed full of flavours. An enjoyable dish.
The Curry Laksa and Royal Laksa of Laksaamana could be used to play “Spot the Difference”. They have the same ingredients – thick bee hoon with fish cakes, tau pok, egg and chicken. The essential difference was the curry.
The curry for the Malaysian style Curry Laksa was similar to the chicken curry we would be used to in Singapore. Laksaamana’s curry had the right blend of spice and coconut milk and was tasty. The thick bee hoon was very smooth and was soft with a nice bite.