Chinese
Baba Can Cook’s Nyonya laksa lemak is a hearty bowl of rich, slightly sweet and strongly spiced creamy goodness. A generous serving of noodles is packed with fish balls, fish cakes, chicken, fresh cucumbers, and half an egg. Executive chef John Tan Kim Chye, fondly known as “Uncle John,” says the paste he uses in his family recipe for laksa comprises no fewer than eight core ingredients, including shallots, galangal, turmeric, candlenuts, dried chilies, and lemongrass. The preparation takes many hours, and they only make about 70 bowls of laksa a day. Go early. The laksa normally sells out by lunch.
