Tuesday, August 19, 2008


This Laksa stall used to reside inside the Kiaw Chung coffee shop farther down the road from its present location. That coffee shop was bustling with activities; more so because of its Laksa - the other stall was selling the usual Kolo Mee. Probably by 11 a.m. they would be packing up. With business that good, the coffee shop owner used to take time off whenever he felt like it, thus closing the whole shop down for a few days. This represented lost business opportunity for the Laksa stall. So when opportunity arose in the form of this food court, it decided to uproot and that its business elsewhere.

Flash forward to the present... Kiaw Chung is still around despite the Laksa absence, albeit at a slower pace - no more Kar-Liew, Kar-Liew! So how the Laksa stall doing at its new place? Let's just say it's still hobbling at its slow pace way past 1 p.m.; orders are sporadic, and not as brisk as its wonder days. Those into Fung-Shui, care to explain the phenomenon? It all defies the positioning and location logic? Are you a Lilian Too (as in also) to put in your 2 sen's worth?

By all accounts, the Laska tastes as good as it was in the old days. Sure, price has been adjusted over the years, but the rest remains constant; notice the rich red body of its broth. It still ranks as the top few edible ones in my book; it even has a sign at its stall that says: "Genuine Laksa". Need I say more?!!!


Anonymous said...

Hmm, I haven't had a single bowl of 6 3 since my return, Mr Double_K. Perhaps I should give this a try. Have you tried the one at Foody Goody? They are rather lokek with the broth though. The one at Golden Arch is not bad too. The stall that's facing the main road, next to the kolo mee stall.

Kong-Kay said...

have tried all the laksa you mentioned... having big shrimps and chunky chicken meat is one thing, but all boils down to the laksa broth; but nothing beats laksa lim's of the former tiger garden opposite star cineplex; he's retired to be a taxi driver/amway man, but you can buy his home-made paste though.

Anonymous said...

He from Rex one, isn't it? Yes, the broth is important. The sambal is equally important. Where can I buy the paste? I promised to cook Sarawak 6 3 for 7 people in September. I thought of buying the paste from this place at Gold Jade Road. You know, there's this wooden house behind the temple there that sells 6 3 paste? By the way, have you tried the 6 3 at Barette's? They also sell what they said is the genuine Sarawak 6 3 paste wor. If you haven't been there, do go and do let me know what you think of their 6 3. Your comment is highly regarded. Kam sia. You tried the one at Kwong Hup (somewhere along Jalan Keretapi, formerly known as the Bormill 6 3) already? Limbang's 6 3 is yucky.

Kong-Kay said...

not rex, opposite rex. his house is behind grand cont. hotel. number to call is 418411. barette's is nowhere near the swallow brand, or any semblance. if you sit at the bormill's cafe and count the number of customers it has, you'll figure how good the 6 3 is. haven't tried the one at kwong hup... mostly have the fried koay teow. the penang dried oyester porridge was pretty decent. sadly the guy cabut the day after i ate there. can start a stall at limbang.


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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