Guang Fa Laksa | The Best Laksa Ep 3
Вставка
- Опубліковано 30 вер 2024
- I'm wrong.
Place details:
1) Guang Fa
22A Havelock Rd, #01-08, Singapore 161022
Google Maps Link: maps.app.goo.g...
Dish details
1) Laksa + Cockles
Price: S$5 + $2
music credit:
OvalMusic - Planet Flowers
Pax - Gee (Disco Remix)
We Shop Song
Lud and Schlatts Musical Emporium
2PM
Lud and Schlatts Musical Emporium
albie - it goes on.
10PM
Lud and Schlatts Musical Emporium
Music by STUDIO BEYOND - Love Week - thmatc.co/?l=5...
► I N S T A G R A M : / aldericc
► T I K T O K : www.tiktok.com...
IMO I think the choice of thick bee hoon is very much for its textural contributions. It has bounce that is different from any other items you would find in the laksa. If you considering places like Sungei Road...328 Laksa where it appears theres a tradition to eating it with solely a spoon ( aka u're expected to scoop soup up every mouthful ) would also imply theres less need for a noodle that absorbs / clings. I believe over time hawkers also started not to cut up the noodles so we have it in its current state.
Thin bee hoon for all its ability to absorb can be a problem if u're a slow eater as u're rushing to save the broth ( probably thats why tau pok is so important - broth 'batteries' lol ) and also if the recipe has a lot of oil, its gonna make those slurps progressively less enjoyable and cloying.
try janggut laksa at roxysquare, its opposite katong laksa at katong, and then u can make 2 videos there HAHAHHA
I think the reason why rice noodle is being used is because other noodles tend to absorb the laksa gravy way too quickly and soup depletes faster especially in a dabao state
But curry chicken noodle use thin beehoon.
I love thick bee Hoon though, in my laksa
alderic chose laksa to just have an excuse to eat more cockles after his CKT series
exposed.
To incur the wrath of all hawkers, I’d say that standards at Guang Fa has dropped since my first bowl there 3 years ago.
Or maybe it’s because my first few tries were the bottom of the barrel, thick, lemak gravy.
Still a lovely bowl to be enjoyed and I do second the take on the hums. They used to be even bigger and they probably use the same supplier as Meng Kee next door.
Glad you went ahead and reviewed this!
Agreed, I think age is catching up and Uncle has to resort to supplied options to keep going. His cockles and eggs are prepped-on-delivery, very nice guy despite appearing so fierce haha.
Don't think rice noodles necessarily go better with light soup/broth dishes lah... They are also common in beef noodles (the thick gravy kind). #teamricenoodle
Exactly my thoughts, light noodles should go with heavy soup. Light soup should go with tasty noddles like yellow noodles
I dare you to try vegan laksa, its revolting
Are you going to try Queensway Original Curry Chicken that sells laksa too? They no taupok but I still tried and felt good bowl. I had it at 830pm near closing time and the bowl still good. And I was not the only one eating it.
I think right you might appreciate rice noodle when you are eating laksa with only spoon. I do agree that my fav laksa in queensway is light.... so when u go queensway for janggut laksa please add more of the chili like sh!t ton have to ask for their chili the amount they give not enough for me maybe at like 5 times more... you can try their otah too.
I think 粗米粉 or any super bland noodles works in thick and savoury soups because it compliments the broth well since the broth is the star. Im just imagining a strong flavoured noodles like 黄面 in laksa and my taste buds disagree with you man
Have u tried Wei Yi Laksa at Tanglin Halt? The uncle may be permanently closing his stall soon so you got to try!
in the early days, laksa was sold from trishaw stalls and there were no tables or chair. so they cut the rice noodle short to eat with a spoon on one hand and the bowl on the other while standing.
there are some histories about janggut and katong laksa. read it up and share please! finding the best of the best, should start from understanding the origin/history.
p.s. i dont like thick rice noodles too, but i only eat it with laksa (when it is cut short and with spoon). a spoonful of soup and thick rice noodle goes straight into your mouth without the need of slurping that risks choking on chilli oil. somehow some food 'taste' different with different utensils. i will only eat my maggie with chopsticks and pasta with forks. please go deeper into the 'way' of food instead of just taste profiles.
thanks for letting me know! I have read up on the lore but I'll only present them in the relevant episodes.
Wei Yi laksa ftw
I think this season you will have the most success replicating the soul and essence of Laksa in your own kitchen compared to the previous dishes you have attempted. good luck!!
Any plans to try the laksa@ heng heng cooked food in yuhua Jurong? Michelin bib guide
a friend of mine swears by the kwayteow soup from heng heng. puzzling, yes. like, how can something bland, and sounds like food for the sick/ill even taste good? I have yet to take the plunge personally though.
Weiyi laksa Alderic, you gotta try it man its definitely worth your money and travels
I love COCKles
Alderic, are you perhaps conflating (KL/Penang/Ipoh/Singapore) curry mee with (Singapore/nyonya) laksa? Laksa also has Kelantan, Sarawak, Burmese, etc. varieties, but let's not go there for now... Secondly, if Guang Fa is indeed 20 years old, it certainly has _not_ been at its current location for all its history: it opened at that L-shaped Havelock Road food centre only a few years ago.
Perhaps. I know what you mean but laksa is a kind of curry mee to me, at least from the recipe. the 2 differences I can find are the type of noodle and the sandy texture in the broth. although, it seems increasingly likely that the profile of laksa is not spicy and gentle, which would really differentiate it from curry mee. I'd have to eat more laksas to find out.
thanks for letting me know about the history!
Tried it. Nothing special. Not worth the long long wait !!
Grew up with Wei Yi laksa... everything else is subpar...
@Alderic: After 3 weeks of "2-plate verdicts" ... Please can you... "stack the deck" / give us a genuine "3-plate contender" next week? Otherwise it's a bit of a Tease i.e. you titillate us with some tasty Foreplay... but then it's a bit of a letdown with no crescendo / O-face ... Is it too much to ask, to see @Alderic with a Not-faking-it 'ahegao 3-plates ⭐⭐⭐' face? 🍝😝
ahegao is crazy bro hahaha I too want a '3 Plate' asap.
@@Alderic. If we cannot have "Ahegao Alderic" (TM) ... then at least a "When Harry met Sally"-style "~I'll have what she's having" please. thanks (and hopefully in SG pls).
I do prefer light noodles in a deep broth so it doesnt compete with the sauce. Light noodles in light soup= not much flavor
Try meepok with laksa, the starch will make it so thick and gao dam good
There are two kinds of laksa i like - the light gravy version that comes with a slightly salty and spicy chilli, similar to Katong laksa; the other is rich in coconut milk and tend to come with a sweet, spicy and thick chilli paste.
I personally think they are different dishes. I'm confident you'd like the latter one; try Yam Mee Teochew Fishball Mee @ Kovan Market & Food Centre. My gripe with this stall is that they switch their cockles to lala clams in recent times. BUT, their rich gravy with their chilli (ask for more chilli on the side) is one of the most flavorful ones out there.
Hi Alderic,
Have u ever tried Penang white curry mee? Altho it's not Laksa per se. But I find it an interesting comparison.
Penang white curry mee, is usually seafood based broth with coconut lemak (hence white in color) before adding the curry paste. Just curious what is ur take on the differences
Earliest ive ever been... wow
Please try the OG Sungei Road Laksa at 27 Jalan Berseh, #01-100, Singapore 200027
This is the best Laksa I ever have and is something my parents intro as they have ate it for over 30yrs old in their youth where each bowl was only 20cent.
They cooked the noodles in the laksa broth and the laksa is only cook by charcoal.
I have a gripe with how you can pronounce supposedly, but pronounce suppose, SHO-pposed. D:
haha I'd take note of that.
Hi Alderic, thanks for all the videos. Do consider trying:
1) Wei Yi Laksa & Prawn Noodle at Tanglin Halt Market
2) Depot Road Zhen Shan Mei Laksa at Alexandra Village Food Centre; and
3) Janggut Laksa @Queensway Shopping Centre
The proprietor of 28 Noodles at Serangoon that I love also cooks each dish of noodles individually, so I can understand the frustration of waiting. Luckily for me it's almost always worth the wait 😅
Alderic. It might sound crazy, but you should try the Laksa served at Serangoon Bus Interchange NTWU canteen. I think of the Laksa first when I pop by that area. Give it a shot!
This is my personal favourite Laksa in Singapore by a mile so I’d like to add my personal 2 cents. I’m not sure how “late” in his opening hours you ordered, but I find his broth super rich (his rempah is 11/10).
I guess the broth gets a better over the course of his operating hours?
original katong laksa @upper paya lebar road!!! love this series btw :)
Hi Alderic, love your narrations as usual. you have a knack for it. i totally am on board with you on the chu mee fen being lacklustre even when there is a superb broth. Anw, i just happen to have discovered a close second to the famous 328 katong laksa: the LAKSA BROTH from "85 Redhill Teochew Fishball Noodles" chain of shops. that is some super tasty and punchy broth. so good even before i mixed the shrimp chilli paste which is more shrimp than chilli. but ya, the moment i tried both the broth and chu mee fen, geez. the chu mee fen is doing it injustice. Planning to try with mee pok next time (i know it's not comment, but you might be suprised. i have ever tried it before) cheers! and i'm looking foward to your 328 finale ;)
Sungei road laksa and 109 Bukit Batok street 11, hidden gem laksa at $3. Sold out usually before lunch. Teochew fish ball noodle is popular too!
Bro, time to do Ye Lai Xiang from marsiling mall hawker. $5.50 can get u a crazy ass bowl of laksa so big confirm full.
The first time I had laksa as a kid was from a dabao bag, the thick beehoon having sat in the laksa gravy for a long time, bloated and carried a little of the laksa gravy, and broke apart with a light bounce like that of agar agar, but in laksa gravy. I LOVED IT. Then, I tried laksa again, but with the other option: yellow noodles, and I hated the alkaline taste, and ever since then, I thought laksa with thick beehoon is the way to go. Subsequently, I realised that most laksa places I went tried to cook thick beehoon to 'al dente'. Due to the layer of oil from production coated on every strand, it does not carry the laksa gravy well in that state.
I really don't know, it could be that the thick beehoon in the laksa I had managed to soak up the gravy from sitting in the bag for so long. It could be that the unknown stall my parents dabao from cooked the thick beehoon WITH the gravy. IMO, u either need to let thick beehoon soak, or cook it for a long time, or.. the first laksa I had was using some special thick beehoon. I experienced the same thing with Melben Seafood's Crab Beehoon Soup. The thick beehoon always performs better after quite some time has passed.
But with how every other hawker trying to cook thick beehoon al dente, I kind of gave up and opt for thin beehoon whenever I could. Thin beehoon always carry gravy better than al dente thick beehoon.
bro i really think u will like the laksa at cozy corner. the broth is salty, sweet, and lemak PLS GO TRY
I think perhaps u can try sarawak laksa which is more strong in flavour especially lemakness. but i couldnt find any stall in sg can match what i have growing up in sarawak. Perhaps can try also tracy's kitchen! Give it a try
👍
328 katong laksa?
Hey Alderic, if you end up in penang for this series, just a heads up that the dish most similar to this is "curry mee" and not asam laksa. Hope you try both tho!
Hi, can give Toa Payoh 94 Laksa at 94 Lor 4 Toa Payoh a try! Lots of hum. Thanks!
I heard they going to move to another location
I think thick bee hoon is the way to go. It has been 20 years or more. if other noodles were to be better, all the well known laksa shop would have implement it to their menu. But if there is yellow noodles laksa shop, do let us know. Thanks!
Claypot Laksa at Depot Road is thicket and more Lemak, maybe more to your liking
🎉🎉🎉🎉🎉
Probably one of the better laksa in that region of Singapore 🇸🇬
❤❤❤❤❤
Bro you should really try yew swee Laksa in JB. Since u like thin beehoon like me. There is really good.
广法收天下、破禁四海邪！
Can try Sungei Road Laksa which use charcoal to cook it
I think only 1 in singapore using charcoal to cook it
prima taste laksa. boil prawn first then use prawn stock to make the noodles
Wait till ya hit mid 40s you will appreciate it more 😂, laksa is not curry
I thought he's in his mid-40s already? 😂
Cockles x steamed chicken somehow tastes damn shiok...
Try the famous sungei road trishaw laksa at honglim! And their fruit juice mee siam while you're at it.
Laksa and curry don’t go together..
Over there got a stall selling prawn nooble next to a malay stall not bad also🙂
Melaka laksa uses thin bee hoon. Would be a change from the SG ones.
Alderic, why don't you experiment laksa broth with other kind of noodles?
I feel rice noodles fit well, heavy broth with neutral noodles, so the broth can be much more appreciated.
HOWEVER, if there's a noodle that might be more fitting for laksa, I would really like to try it.
maybe eventually. but for now, I want to go rice noodles a good chance first.
To me the best laksa is at the hawker center at commonwealth mrt😊
hey alderic u should go try old nyonya at maxwell hawker!
I know it’s laksa series right now but have you tried the nasi lemak?? It’s good. 😅
haha remind me again when it's Best Nasi Lemak season 2 xD
Hi Alderic, recall someone calling out on you from a car while you were reviewing Laksa in the East.
Could not say a proper Hi & Thank You for your efforts in going length reviewing and sharing your views.
Thank you 😊
thanks for saying hi!
and thanks for being anonymous with the upcoming episode heh
@@Alderic. fully aware of the protocol...so to keep the audience in suspend...🤭
Hmmm.... from your review and analysis, would there be room (conceptually) for a Breakfast Laksa (less spicy, more gentle) and a Dinner Laksa (spicy, robust, punchier broth)?
Who eats Laksa for dinner though? 😅
At best Lunch Laksa?
maybe but it's not for me to say, I'm discovering or rediscovering what laksa is supposed to be. maybe a "breakfast laksa" is the right way or I'm just mistaken.
taupok reps unite
OMG! Uncle uses the pink bowl!
If you try the laksa Funn from Ipoh, it’ll change your life
Hello, could i have the address or shop name please. i'm going next month !
@@Iendleasereit Lee Kitchen李太糖水茶室. Wisma Centrepoint Utama, 24, Jalan Bharu, Taman Hoover, 31650 Ipoh, Perak, Malaysia
I don’t hate taupok but definitely can eat without it.
But HUM is number one in Laksa
that bowl looks so good
I really like the line of cockles down the third, super aesthetic in my opinion. by far the best looking bowl in the series.
Thanks!
thanks for the support!
Am I weird if I like laksa with thin beehoon
cockles >>>>>>>>>> taupok
Hahaha i never eat laksa with chumifen, always yellow noodle only
Hi Alderik, I have been been a fan and watching your channel since the Steak series. This laksa series is the first time I m commenting. So this is my take: Tau pok spoils the taste of laksa, it’s not in original laksa. It’s totally not necessary.
thank you! that's a perfectly reasonable take. Although, I polled on IG and a good 80+% would love tau pok in their laksa, thought you might be interested to know that.
I detest taupok 😂