Kak Som

Every morning for the last 20 years, Kak Som has been churning out fresh rice and wheat noodles for hearty bowls of laksam. Pinwheels of smooth noodle are cut into bowls of fishy, soupy broth for some of the best Northern-style laksa you’ll taste in the city. Throw away all you know about curry laksa; this one is excessively sour, tasting of boiled mackerel and sporting a drab, grey hue – both signs of authenticity. To wash off the fishiness, poke around the kuih stand where things like akok and pulut panggang are displayed. When the sun sets, fry-ups are performed in the back featuring dishes like udang tepung (prawn dipped in thick batter and deep fried) and telur bungkus (fried egg stuffed with meat and vegetables).