I had a sudden craving for Laksa this afternoon and with my friend's recommendation for this outlet in Wan Chai, I decided to give it a try. Since there are a few items I wanted to try in addition to the laksa, I decided to call up my friend (around 5:30pm) who works nearby to join me on this little food venture on a Tuesday evening. With such short notice, my friend actually said yes and together with my friend and her mom, the three of us headed down soon after work.
It was not as crowded as I expected when we arrived around 7pm, so we can actually pick our seats. The restaurant is of a very casual but cozy style with relatively strong air conditioning (which is good!). Before I forgot, I have to give this place two big thumbs up for their impeccable services! Not only was the service very attentive, it was detailed and responsive as well, way beyond my expectation. Read on and you will see what I mean.
(1) Laksa Supreme
(with Prawns, cockles Fish Cakes, Egg, Shredded Chicken, and dried bean curd) According to my friend who introduced this place to me, one of the rare items in the laksa is the cockles (鮮蚶 ) which is not a common ingredient you find in Hong Kong while it is standard in laksa served in Singapore or Malaysia. I liked it. Anyhow, back to the rest of the laksa! Based on my humble knowledge, a so called traditional laksa should consist of a mixture of clear and "oil" noodles but what was served consisted of only clear noodles. Almost all laska I tried in Hong Kong use only one type of noodles. Nonetheless, the clear noodles served was slightly chewy and together with the moderately spicy soup, it was delicious! I only wish the soup was a little bit more thicker, richer and with more coconut sauce / paste. Alright, at this point I need to talk about its great service! While I was serving the laksa to my friend and her mom, I was being very careful because of the possible splashes of the soup when serving the noodles. The staff came over and asked me if I need a big napkins to protect my pretty white shirt from the possible splashes. Wow, I did not expect such detailed observation and responsiveness from the staff, I was, and I am still, surprised and greatful to get such services.
(2) Hainanese Chicken
It looked tasty but it was actually relatively light in flavors and was a bit dry. However, if you eat with the skin, then you can get more flavors out of it (together with the various standard sauces)
(3) Beansprouts and "Tung Choy"
A simple and delightful dish of vegetables without much oil. Simplicity is the secret formula sometimes.
(4) Pork Ribs Soup with Herbs 肉骨茶 (Bak Kut Teh)
At this point, our plates and bowls had been replaced by cleaner sets because our plates were full of chicken bones and the next serving was the Bak Kut Teh. Again, unexpected service level. The soup was hot and the taste was strong but lacked a bit of the Chinese herb flavors I heart for. Sabah's Bak Kut Teh has a very strong Chinese herb flavors in my opinion.
(5) Singapore Satay
Not sure why they called it Singapore Satay, maybe of some secret ingredients from Singapore in the sauce? Anyhow, we ordered 3 skewers of chicken and 3 of beef. It was hot off the grill because I almost brunt my tongue eating the chicken skewers. I prefer the chicken over the beef because it was more tender and the seasoning / spices used complimented the chicken better than the beef when eating without the sauce which was a bit weak in flavors by the way.
It was not as crowded as I expected when we arrived around 7pm, so we can actually pick our seats. The restaurant is of a very casual but cozy style with relatively strong air conditioning (which is good!). Before I forgot, I have to give this place two big thumbs up for their impeccable services! Not only was the service very attentive, it was detailed and responsive as well, way beyond my expectation. Read on and you will see what I mean.
(1) Laksa Supreme
(with Prawns, cockles Fish Cakes, Egg, Shredded Chicken, and dried bean curd) According to my friend who introduced this place to me, one of the rare items in the laksa is the cockles (鮮蚶 ) which is not a common ingredient you find in Hong Kong while it is standard in laksa served in Singapore or Malaysia. I liked it. Anyhow, back to the rest of the laksa! Based on my humble knowledge, a so called traditional laksa should consist of a mixture of clear and "oil" noodles but what was served consisted of only clear noodles. Almost all laska I tried in Hong Kong use only one type of noodles. Nonetheless, the clear noodles served was slightly chewy and together with the moderately spicy soup, it was delicious! I only wish the soup was a little bit more thicker, richer and with more coconut sauce / paste. Alright, at this point I need to talk about its great service! While I was serving the laksa to my friend and her mom, I was being very careful because of the possible splashes of the soup when serving the noodles. The staff came over and asked me if I need a big napkins to protect my pretty white shirt from the possible splashes. Wow, I did not expect such detailed observation and responsiveness from the staff, I was, and I am still, surprised and greatful to get such services.
(2) Hainanese Chicken
It looked tasty but it was actually relatively light in flavors and was a bit dry. However, if you eat with the skin, then you can get more flavors out of it (together with the various standard sauces)
(3) Beansprouts and "Tung Choy"
A simple and delightful dish of vegetables without much oil. Simplicity is the secret formula sometimes.
(4) Pork Ribs Soup with Herbs 肉骨茶 (Bak Kut Teh)
At this point, our plates and bowls had been replaced by cleaner sets because our plates were full of chicken bones and the next serving was the Bak Kut Teh. Again, unexpected service level. The soup was hot and the taste was strong but lacked a bit of the Chinese herb flavors I heart for. Sabah's Bak Kut Teh has a very strong Chinese herb flavors in my opinion.
(5) Singapore Satay
Not sure why they called it Singapore Satay, maybe of some secret ingredients from Singapore in the sauce? Anyhow, we ordered 3 skewers of chicken and 3 of beef. It was hot off the grill because I almost brunt my tongue eating the chicken skewers. I prefer the chicken over the beef because it was more tender and the seasoning / spices used complimented the chicken better than the beef when eating without the sauce which was a bit weak in flavors by the way.
Likes:
- Service, Service and Great Service
- Laksa - not bad, would be better if the soup was thicker and with more coconut sauce.
- Singapore Satay - especially the seasoned chicken skewer
- Not enough Chinese Herb flavors in the 肉骨茶 (Bak Kut Teh)
- Hainanese Chicken - relatively weak in flavors (unless you eat with the skins)
Katong Laksa Prawn Mee
Shop D1, G/F,
155 Jaffe Road, Wan Chai
Tel: 3168 2478
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