Lik Ming Laksa

Tan Yang Choong learnt the trade from his father who started the business back in 1965. Today, he works in unison with his wife, preparing piping hot bowls of laksa while she takes orders and collects money. The bright orange laksa broth comes topped with slices of fried fishcake, tofu puffs, prawns, blood cockles and a generous dash of Vietnamese coriander. But what makes it stand out from other places that hawk this iconic local dish is the chilli. At $3 for a very generous bowl, we can see why this laksa joint is popular with the heartland working crowd.