Siglap Laksa @ Ole Ole Javiyan📍Bedok Corner ☏ 8186 2515

My laksa Siglap hunt brought me to Bedok Corner, the far east of Singapore today.

If you are looking for a single location for an overview of the food of Singapore Malays, Bedok Corner is one of the best places to check out.

At Bedok corner there's the usual suspects like mee rebus, mee Siam, lontong, mee soto, nasi campur, ayam penyet, satay, pisang goreng, etc, etc but only Ole Ole Javiyan stall has laksa Siglap.

Laksa Siglap is a rare dish and only around six places in the whole of Singapore serve it today.

In Ole Ole's menu, it just says Laksa - no need for any prefix, suffix, or any qualification.

Just laksa. Iykyk (If you know you know).

One of those rare times when the actual product is prettier than the advertised image 🤭

The rice noodle, the star we shall meet later as it was blanketed by a thick orange hued sauce which in turn was topped with julienned cucumber, bean sprouts, daun kesum (laksa leaf) and sambal.

Rich creamy sauce loaded with spice, herb, aromatics, and ground fish. Savoury, umami, sweet, spicy, hot.

Fat, round rice noodles with another starch (traditionally sago). Spongy springy to the bite. Has a bit of rice sweetness which I appreciate.

Rice noodle and the sauce together - such a perfect couple.

via GIPHY

The julienned cucumber, a key ingredient in laksa Siglap was amazing. The cucumber is cut in a special way and it produces a crunch that blows my mind.

Truth be told, I dislike cucumbers 😂 But, cucumber cut this way is something else. It totally transforms the texture and even flavour of the cucumber.

But, this cut is extremely tedious and time consuming, so not many are willing to do it at hawker stall price. It is Ole Ole Javiyan's commitment to honour the tradition and art, as well as reflect their care for customers' experience.

The crunch of the julienned cucumber and bean sprouts combined with the tender springy rice noodles is the signature experience of good laksa Siglap 💪