Fish balls are still weird.
Friends came back to town for a visit after moving to the U.S. last year and to give them a proper welcome we all met at ‘San Laksa Steamboat’ down on Telok Blangah Road. I hadn’t been here before and therefore came with my old steamboat and laksa prejudices in tow.
As usual the order placing went a bit crazy and our table quickly filled up with heaps of little plates with some more and some less exciting dishes. Actually the whole thing was surprisingly delicious, the laksa broth gave it a kicker which was much more appealing then an ordinary and rather boring soup would have been and it wasn’t too heavy or creamy either and also hardly thickened up during the cooking and dipping. In terms of little dishes some of my favourites were the thin lean ‘Beef Striploin‘ (牛肉) slices, that were a big surprise and the ‘Beancurd Skin‘ (豆腐皮) which was perfectly soaking up that coconutty broth. I was also a big fan of all the greens and mushrooms we threw in and even the ‘Fish Balls‘ (鱼丸) weren’t totally horrible, the ‘Fuzhou Fish Balls‘ (福州鱼丸) in fact, the ones filled with pork mince, were actually quite tasty and nearly converted me tolerating them from now on. What honestly was super good though was the ‘Fried Fish Skin‘ which we must have re-ordered around three to four times cause everybody loved it and it disappeared as soon as the waiter let go of the plate. Crispy goodness.
San’s is a simple place in a pretty inconvenient location and with hardly any parking in front but if you want to get a nice twist on your usual steamboat experience you should make your way down here anyway. Enjoy.
San Katong Laksa 叻沙火锅海鲜馆
404 Telok Blangah Road
Tel: +65 6275 7069
Best supporting act.
After my ‘Ramen Burger‘ and just four meters across the room I ordered my second course the ‘Dipping-style La Mien with Laksa Cream‘ or much shorter ‘Laksa Tsukemen’ from the other pop-up concept shop here, ‘Rakusabā’.
We were a bit back in line and particular attention was paid to the creation of each plate so we had to wait quite sometime until we finally got ours. For me the hold off wasn’t too bad as I had the burger just before but my friend nearly starved watching us eating as it was already quite late for lunch. When the time had come it all looked pretty neat and interesting and I shot my pictures as fast as I could to finally start eating. The noodles weren’t too special, no typical and slippery laksa bee hoon anyway and so that they wouldn’t stick together they were drizzled with some oil. Unfortunately they were still a little stuck so ended up just being oily sticky noodles. Dipping them into the thick concentrated laksa cream was quite funny and unfamiliar. Flavours as one remembers laksa, coconutty and spicy with an unusual viscous consistency. It was good we were so hungry though as every slurp was extremely filling, tasty and interesting definitely but just a tad too rich for my liking. What I enjoyed most about this dish were all the condiments on the plate. There was a stick of crispy oven roasted you tiao that was quite hard to bite, some wonderfully crunchy lotus roots, two decadent pieces of soft and juicy pork belly confit, not so soft soft egg with spicy shrimp sambal and my absolute favourite, the salmon otak otak gratin (fishcake) with it’s hint of spicyness, light taste and some crunchy pickled cucumbers on top. When finished with all, we received a top up of a shrimp and pork infused broth to water down the laksa cream for the last slurps. Not bad at all and how it’s properly done tsukemen-style, but I was just too full by then to completely empty my bowl.
I really kinda liked it because of it’s originality and the many very different things I got to try. Just the waiting time a couple of minutes shorter and the sauce a couple drops more watery would have made it even more enjoyable.
The U Factory
Boiler Room, Blk 39