Famous Sungei Road Trishaw Laksa – Awarded Michelin Bib Gourmand for the 3rd Time!

Being a Michelin Bib Gourmand awardee is huge. Established in 1997, the Bib Gourmand is awarded to eateries that serve good and consistent food at moderate prices. There may be 17 new entrants to the list this year, but Famous Sungei Road Trishaw Laksa isn’t one of them. They’ve received the Bib Gourmand award for three years in a row! I guess the word ‘famous’ in the stall’s name is there for a reason.

Chef-owner, Daniel Soo, who is now in his sixties, opened Famous Sungei Road Trishaw Laksa (boy that’s quite a mouthful) 18 years ago. The stall is renowned for unique versions of laksa and mee siam, which are two of its most popular dishes! ‘How are they unique?’ You might ask. Read on to find out!

The Asia Delight Laksa ($4/$5) looks absolutely mouth-watering. My eyes were immediately drawn to the two sizeable halves of crayfish that sat atop the thick bee hoon. I haven’t had a laksa with crayfish in it, so this was definitely an interesting creation for me! The dish also featured a few pieces of prawns and cockles. As for the laksa broth, Mr Soo actually simmers it with dried scallops and dried oysters. It’s also worth noting that he uses less coconut milk as compared to other laksa stall owners out there.

The laksa at Famous Sungei Ro-, forget it. Their laksa is incredibly delicious. One whiff of the deeply aromatic laksa broth had me salivating. By using less coconut milk, the broth is less rich and sinful, allowing the flavours of the scallops and oysters to come through. The scallops and oysters added a tinge of sweetness and a strong hit of umami to the broth. However, the broth is really mild in terms of heat, so adding the spoonful of sambal chilli is a must if you prefer a spicy kick in your laksa.

I loved the freshness of the seafood. Even those who aren’t normally fans of cockles should give it a try at this stall. Each toothsome morsel added a burst of briny flavour. Although not mind-blowing, the crayfish had a decent amount of flesh and gave the laksa that ‘premium’ edge. This dish is well-worth the $4 price-point!

Mr Soo also highly recommended his Fruit Juice Mee Siam ($4/$5). Yes, you read that correctly. Mr Soo uses fruit juice instead of the more typically-used assam in his mee siam! Don’t bother asking him what fruit juice(s?) he uses though — it’s a well-kept secret. The bowl is chock full of ingredients, which include crayfish, prawns, shredded chicken and a hard-boiled egg.

The thought of eating a ‘fruit juice’ mee siam might sound bizarre at first, but trust me, it tastes amazing. Mr Soo’s use of fruit juice gave the soup the perfect balance of flavours. I couldn’t quite pinpoint what fruit juice was used. It was possibly pineapple or apple. The fruit juice lent a natural sweetness to the soup, while also adding a punchy yet refreshing acidic tang. This really sets Mr Soo’s mee siam apart from his competition. It didn’t have that tart finish that you might get from a typical assam mee siam. If you’re craving for even more sourness, a squeeze of lime juice should do the trick!

Due to its light and refreshing flavour profile, people often see mee siam as a breakfast dish. However, I’d be more than happy to eat this mee siam for lunch. It’s got the same crayfish and prawns that you’ll find in their laksa. The shredded chicken was so tasty after soaking up the soup!

After putting so much time and thought into his recipes, Mr Soo definitely deserves the recognition that he’s received. If you haven’t paid Famous Sungei Road Trishaw Laksa a visit, I highly suggest that you do so as soon as possible!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Famous Sungei Road Trishaw Laksa. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Rolina Traditional Hainanese Curry Puff or Chuan Kee Boneless Braised Duck, both of which are new entrants to the Michelin Bib Gourmand 2018!