On our last trip to Singapore I went on a hunt for the best laksa in town. While Katong laksa came up top, there was another place that piqued my curiosity. It had good laksa, of course, but the fruit juice mee siam was the other interesting item on the menu which I absolutely had to try.

My mom, Oggie and I found ourselves walking in the direction of Chinatown yet again. This time though we were looking for a hawker stall in the Hong Lim Food Centre by the name Famous Sungei Road Trishaw Laksa.

Considering this stall finds a mention in the Michelin guide I naively imagined there being signs guiding visitors to the stall. But there was no such thing. The people I asked for directions to get to the stall hadn’t even heard of it. An older gentleman, in an attempt to help out an obvious tourist, told me that I’ll find some of the best Laksa in building – no need to go anywhere else. I did manage to find the stall though. I would have probably found it sooner had I cared to read the address carefully!

The stall is operated by Daniel and Susan Choo, a charming couple who take great pride in their food. I ordered large portions of Laksa and the fruit juice mee siam which cost 10 SGD in total. While they prepared my order we chatted about their trip to Amsterdam many years ago and how much they had enjoyed the boat rides in the canals.What sets Daniel Choo’s laksa apart is the broth. He manages to keep it light without compromising on the flavor. The coconutty broth together with the rice noodles, chicken, shrimp, bean sprouts, tofu puffs and cockles make the laksa a wholesome meal.

The star of this story is the fruit juice mee siam – a dish that comprises thin rice noodles, bean sprouts, omelette, chicken, hard-boiled eggs all swimming in a fragrant, sweet and sour broth. Though the broth traditionally contains tamarind water Mr. Choo uses a secret blend of fruit juices which results in a sweet and sour broth packed with flavour and lingering floral notes which I bet comes from the addition of lychee juice.We ate our packed lunch in the Hong Lim Park across from the market and it’s definitely one of the most memorable meals I had in Singapore!

On our last trip to Singapore I went on a hunt for the best laksa in town. While Katong laksa came up top, there was another place that piqued my curiosity. It had good laksa, of course, but the fruit juice mee siam was the other interesting item on the menu which I absolutely had to try.My mom, Oggie and I found ourselves walking in the direction of Chinatown yet again. This time though we were looking for a hawker stall in the Hong Lim Food Centre by the name Famous Sungei Road Trishaw Laksa.Considering this stall finds a mention in the Michelin guide I naively imagined there being signs guiding visitors to the stall. But there was no such thing. The people I asked for directions to get to the stall hadn't even heard of it. An older gentleman, in an attempt to help out an obvious tourist, told me that I'll find some of the best Laksa in building - no need to go anywhere else. I did manage to find the stall though. I would have probably found it sooner had I cared to read the address carefully!The stall is operated by Daniel and Susan Choo, a charming couple who take great pride in their food. I ordered large portions of Laksa and the fruit juice mee siam which cost 10 SGD in total. While they prepared my order we chatted about their trip to Amsterdam many years ago and how much they had enjoyed the boat rides in the canals.What sets Daniel Choo's laksa apart is the broth. He manages to keep it light without compromising on the flavor. The coconutty broth together with the rice noodles, chicken, shrimp, bean sprouts, tofu puffs and cockles make the laksa a wholesome meal.The star of this story is the fruit juice mee siam - a dish that comprises thin rice noodles, bean sprouts, omelette, chicken, hard-boiled eggs all swimming in a fragrant, sweet and sour broth. Though the broth traditionally contains tamarind water Mr. Choo uses a secret blend of fruit juices which results in a sweet and sour broth packed with flavour and lingering floral notes which I bet comes from the addition of lychee juice.We ate our packed lunch in the Hong Lim Park across from the market and it's definitely one of the most memorable meals I had in Singapore!