It was better than I expected it to be. I’d always had this impression that Malay-style Penang assam laksa is merely a more diluted form of Chinese-style Penang assam laksa. But Laksa Janggus proved that the Malay version has its own merits, too, when done well. For starters, it doesn’t have this overwhelming fishy smell/taste of the Chinese rendition. But the clincher was that Kak Timah (the owner-chef) manage to get the balance of flavours for the broth all right - sour-spicy-salty-sweet.
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