Review of Tampoi Laksa, Rojak, Sotong Kang Kong, See Hum @ 17 Jalan Dato Muthuthambi Johor Bahru 淡杯辣沙

Tampoi Laksa is a household name in Johor Bahru and I've been asked many times, since I started blogging about Johor food, "Have you tried Tampoi Laksa?" When I shook my head coyly, the response was always an awkward pause and surprise written all over their faces. And, the words tripped out in disbelief, "You haven't tried Tampoi Laksa?" Their cringed faces and wrinkled noses shouted the unspoken words, "Where have you been, really?" 🤔

So today (Apr 2013), I am so glad that I finally checked off Tampoi Laksa from my list of JB must eats 😄




Tampoi Laksa is run by a 3 person team - Mdm Wong, her daughter and son-in-law (not in this picture). The 40 year old street side push cart stall is just in front of their kampung house in Tampoi.



This is the (2013) menu of this street side stall - everything at one glance. It says laksa, rojak, cuttlefish kangkong and seehum. We tried everything except for the seehum which was not available on Mondays.



This is the famous Tampoi Laksa. Fiery looking, most of the ingredients covered by the fried tofu skin and submerged under the curry.

The ingredients were quite simple really. The yellow noodles, taugeh (bean sprouts), fish balls, see hum, tau pok and even the fried tofu skin were quite average.



But what sets Tampoi Laksa well apart is their curry. Tampoi Laksa's curry has the usual spices and coconut milk but it also has a subtle umami-ness not usually found in other laksa places. Mdm Wong said they boil anchovy for hours to get the stock (and the umami flavour).

Next time, I will order bee hoon (instead of yellow mee) with my curry laksa in order to better appreciate the curry's flavours. 

 

Mdm Wong tossing the cut fruits and vegetables with prawn paste and sambal chili to make rojak.




The rojak is made with thick and mildly flavoured savoury prawn paste hae ko, so it would suit most palates. The cut fruits and vegetables were fresh and crunchy. The pieces of cut you char kway were not toasted, so they were soft - many people like it this way though personally my preference is for mine to be toasted and crispy.



We also tried this cuttlefish kangkong. The sauce was savoury, slightly sweet, mildly spicy and blanketed with a layer of crushed peanuts. The kangkong was market fresh and the cuttlefish was springily bouncy.



We enjoyed the cuttlefish kangkong. I asked Mdm Wong if they also serve this dish with bee hoon. Mdm Wong said yes and that many customers from Singapore asked for it as they are used to eating this dish with bee hoon.

Tampoi Laksa is also famous for their boiled live seeham (cockles) eaten with savoury sauce and crushed peanuts. Unfortunately for me, the was no seehum on Mondays. Shall have to be back to try the seehum 😄 (Still haven't done yet 😂 )

👉 One of JB people's long time favourites. Kumpung style street side dining. Old school curry laksa with coconut milk and anchovy stock base.



Restaurant name: Tampoi Laksa 淡杯辣沙
Address: 17, Jalan Dato Muthuthambi, Tampoi, Johor Bahru
GPS: 1.497811,103.703309 / 1°29'52.1"N 103°42'11.9"E

Tel: +6010 818 2568

Hours: 5:00pm to 10:00pm (Weds & Thurs off and no seehum on Mon) 

Non Halal

Written by Tony Boey on 29 Apr 2013 | Updated 29 Mar 2023

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