HOME > Chowhound > China & Southeast Asia >
What's your latest food project? Tell us about it

Singapore - "The Other" Sungei Road Trishaw Laksa

klyeoh Oct 13, 2012 12:17 AM

We chanced upon this stall in Hong Lim Food Centre this morning after giving up queuing for the ever-busy Heng Kee Curry Mee when the line hardly budged after half an hour.

Interesting - this spot also laid claim to being the "Famous Sungei Road Trishaw Laksa". Another chap in front of me asked the stall-owner/chef, "Are you related to the Kelantan Lane one?". The stall-owner retorted, "We have nothing to do with them - they have their food offerings, we have ours". He sounded confident. Our interest was piqued.

Anyway, my friend, a mee siam aficionado, said she wanted to try the intriguing-sounding "Fruit Juice Mee Siam". I told her it probably meant they used fresh lime juice instead of processed tamarind juice (I was right). I ordered the laksa, of course.

Both dishes tasted light (spice-wise) and fresher than the usual over-boiled, over-cooked, over-spiced versions we find, especially in chains, these days.

The Trishaw Laksa was interesting: coarse "laksa" rice noodles, garnished with a small poached Teochew crawfish, 3 small slivers of poached shrimps, almost-raw cockles, fishcake strips, poached chicken breastmeat & tofu puffs. A dollop of chili paste added the requisite heat. The laksa broth was fairly thin, and chopped laksa leaves lent a nice scent. It was soupy and less rich than the version we normally get from the Katong eateries.

The Mee Siam was also cooked with a lighter touch, I liked the fact that its sourness was not in-your-face overdone like in Toastbox or Killiney Road versions. The thin "bee hoon" rice noodles were smothered in a light, soupy gravy with the lime juice lending a gentler sourish tinge compared to the sharp, acidic tamarind juice usually used for making this dish. It was garnished with shrimps, a hard-boiled egg, chives, beansprouts & finely-cut tofu puffs,

Very satisfying versions. I'll have to return another time to try their Mee Rebus.

Address details
Famous Sungei Road Trishaw Laksa
Blk 531A Upper Cross Street
Hong Lim Market & Food Centre #02-66
Singapore 051531

  1. klyeoh Oct 16, 2013 11:29 PM

    Sad news about the aforementioned Heng Kee curry noodles in Hong Lim - the founder-masterchef of Heng Kee, Mr Tay Yong Heng, died of heart disease end-Sep (last month). Last we read was that his son, Tay Khang Huat will take over the business. Let's hope so - the noodles which they serve are peerless in Singapore.


    8 Replies
    1. re: klyeoh
      Lau Oct 17, 2013 06:30 PM

      very sad about the owner, but the silver lining is the son is taking over and has been working there for like 13 years so hopefully the tradition can continue his father created!

      1. re: Lau
        klyeoh Oct 17, 2013 07:22 PM

        You know, for the life of me, I simply *can't* recall ever seeing his son helping him (the late Tay Yong Heng) out - it's always him alone doing the chopping, blanching, preparation, whilst a middle-aged lady (his assistant) takes the orders and serves out the bowls of noodles.

        I do hope the son does a good job - I'll be back in Singapore in a few weeks' time and hope to check out Heng Kee again soon - it is my favourite hawker stall in Singapore.

        1. re: klyeoh
          Lau Oct 17, 2013 09:29 PM

          interesting, well let me know...that place is very good

          btw i always forget whats the name of the other curry noodle soup place in hong lim? the competitor

          1. re: Lau
            klyeoh Oct 17, 2013 10:46 PM

            The one upstairs? That would be Ah Heng:

            1. re: klyeoh
              Lau Oct 18, 2013 07:31 AM

              yah thats the one

              1. re: klyeoh
                M_Gomez Oct 21, 2013 11:38 PM

                I think the Heng Kee vs Ah Heng fight for chicken curry noodle supremacy in Hong Lim is similar to the rivalry between Chew Kee and Chiew Kee along Upper Cross St which are competing to be the best for roast chicken noodles. What do you think?

                1. re: M_Gomez
                  klyeoh Oct 22, 2013 12:58 AM

                  The Chiew Kee versus Chew Kee sibling rivalry is one of the most infamous one - seeing that they are just a few doors away from each other. I preferred Chiew Kee slightly more than Chew Kee - somehow, the texture of their noodles and chicken are ever so slightly better.

                  P.S. - If any one of them can do away with the ever-greasy floors, I'll go to that one!

                  Address details
                  Chiew Kee Noodle House
                  32 Upper Cross St
                  Singapore 058339
                  Tel: +65 6221 3531

                  Chew Kee Eating House
                  8 Upper Cross St
                  Singapore 058327
                  Tel: +65 6222 0507

                  1. re: klyeoh
                    makanputra Oct 26, 2013 11:49 PM

                    I've always chosen to eat at Chiew Kee owned by the younger brother. Chew Kee is owned by the older sister. I think Chiew Kee's dish is tastier, especially the soysauce chicken which is sweeter.

      Show Hidden Posts