Recommended by 8 Days and ieatishootipost. The char siew and sio bak were really good. The sio bak had a really crispy crackling of just the right thickness, and a nice layer of fatty meat between the crackling and the still tender lean meat. The seasoning was spot on – of just the right saltiness. The char siew was full on fatty, caramelised and sweet. It still had a bit of bite, and wasn’t fully crispy, but had that smokiness and unctuousness from the pork belly used.
Recommended by 8 Days, and here the second time. The Hokkien Rice Dumpling or Bak Chang was really moist and unctuous, flavourful from the tender kong bak or pork belly fats, shiitake mushroom, chestnut, and dried shrimp. The glutinous rice was really quite lightly flavoured from the five spice powder, soy sauce and hae bi, and was soft and not overly sticky.
I wouldn't say no to this comfort bowl of childhood favourite. They are opened daily 9.30am to 5pm but closed on Wednesday. I bet you will feel the same that the queue is worth waiting for!
Interesting fatty, rich and well marinated pork belly on plump, oily and savoury glutinous rice. Quite atas looking, but a bit too fatty for me.
Someone had warned me :“don’t bother to try the sungei road laksa as the portion is really small nowadays and standard isn’t as great as bef...
To be honest, I would not have ventured to this part of Jalan Berseh, behind Berseh Food Centre, if not for a documentary on Channel NewsAsi...
Hawker food with long history is hard to come by in Singapore. If you have not yet tried Sungei Road Laksa, it is worth the trip to Jalan Besar for a taste of how Laksa is prepared and served in the past. I left feeling very satisfied.
Sungei Road Laksa is traditional hawker fare prepared and served in the good old way.
It is self-service here. You queue to place your order, make your payment and wait to collect your food.
The laksa still good, still lemak & tasty. the extra cockles were quite a fair bit, & they were large & plump.