Tuesday, 7 February 2017

Tan Kee Cathay Curry Laksa in Johor Bahru 陈记國泰叻沙

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

Tan Kee 陈记國泰叻沙 is one of the oldest and well loved curry laksa stalls in Johor Bahru.

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

The friendly Tan couple have been running this little curry laksa stall for 43 years. Most of their customers are regulars.

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

Tan Kee serves a style of curry laksa known to JB folks as Cathay Laksa. A few different stalls in JB share this same curry laksa recipe - they are Sam Kong (Ungku Mohsin), Lee Kee (Sri Tebrau, Kee Kim Huat kopitiam), Tan Kee and Cathay Laksa (Taman Century - behind Chartered Bank).

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

The curry is quite heavy with coconut milk (but not as thick as Singapore's Nyonya laksa). It tastes savoury and mildly spicy with a bit of sweetness from the coconut milk. There a bit of savouriness from the underlying anchovy stock.

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

Tan Kee like all Cathay laksa have these savoury fried fish balls which the stall holders make themselves.

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

There are a couple of soft pieces of fried fresh tofu which sponges up loads of curry and it's flavours.

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

A couple of pieces of crispy fried tofu skin are dropped into the curry laksa.

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

Then, of course, there are fresh blood cockles that complete the dish.

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

👉 Tan Kee is one of the stalwarts of old school JB Cathay curry laksa. Tan Kee still enjoys the support of loyal regulars.

Tan-Kee-Cathay-Curry-Laksa-Johor-Bahru-陈记國泰叻沙

Restaurant name: Tan Kee Cathay 国泰 Laksa 
Address: 149, Jalan Lumba Kuda, 80300 Johor Bahru (inside Restoran Shang Ji) 
Map: http://g.co/maps/qysgr 
GPS1°27'40.2"N 103°46'02.6"E | 1.461162, 103.767403
Hours: 8:00am to 3:00pm (Closed on Mondays) 

No pork, no lard, no Halal cert

Date: 5 Feb 2017

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