Laksa prawns ($9.50) @ King of Laksa, Clarke Quay Central!
Laksa Prawns, $9.50, at King of Laksa's Clarke Quay Central outlet in the Sinfoodie food court: thick bee hoon in laksa gravy with prawns, fishcake and tau pok.
Laksa Prawns from King of Laksa at Clarke Quay Central, $9.50. 🦐😋
What we had ($9.50):
- Laksa Prawns, $9.50
King of Laksa started at the Food Gallery above Sheng Siong in Aljunied, and this is their second outlet, in the Sinfoodie food court at basement 1 of The Central, Clarke Quay, right above Clarke Quay MRT. It is run by a husband-and-wife team who came from wellness coaching, and they pitch their laksa as a lighter take on the usual.
That shows in the gravy. It came a pale orange rather than the deep red-orange of a heavy laksa, creamy but not thick with oil, and gently spicy. You can finish the bowl without feeling like you need a nap, which is not something I usually say about laksa.
The thick bee hoon is the right noodle for it, round and slippery and good at soaking up the gravy.
On top were two big prawns, sweet and cooked just right, plus slices of white fishcake and pieces of tau pok (fried beancurd puff). The tau pok is the bit I would fight over, because it soaks up gravy like a sponge and you get a burst of it with every bite.
Finished with a heavy scatter of chopped laksa leaf for that sharp, slightly minty edge.
If you want the richer, heavier style, this is not it. If you want laksa you can eat on a weekday lunch break and go back to work after, it is a good pick, and the Clarke Quay location makes it easy to get to.
Overall: 4 / 5. 😋👍🏼 A lighter, creamy laksa with good prawns and gravy-soaked tau pok. Easy to eat to the last spoonful.
