Stalking Taman Daya for good food, Restoran Lee Heng was one of a few busy coffee shops popular with locals.
Many people ordered from this char kway teow stall which I covered in 2017.
I didn't order today but it still looked good with prawn, cockle and egg, except no lard.
The mee goreng Jawa and mee rebus Jawa looked promising, but I had another stall in mind today. Shall come back for this.
My target today is 兴贵淡杯叻沙 Heng Kui Tampoi Laksa - they actually don't have an English name - I took the liberty to transliterate it for the benefit of non-Chinese reading readers 🙏
They have been here since 1998, which says a lot about local support for this small township stall which is a little away from the city centre i.e. there is little to no day tripper traffic from across the Causeway.
The brothers operating 兴贵淡杯叻沙 are nephews of the famous Tampoi Laksa stall in Tampoi, hence the name 淡杯 in 兴贵淡杯叻沙.
As I harboured ambitions of trying out at least two different stalls in Taman Daya today, I ordered the smallest serving at RM9.
Despite the crowd, my serving came very fast, sooner than I expected. The brothers were very efficient and worked very fast.
I had bee hoon mee submerged in a thick fiery looking curry complemented by blood cockles, a fish paste filled tau kwa, tau pok, fish ball, fried fish ball, and a wedge of boiled egg.
The large RM11 serving has fried tofu skin (my RM9 serving don't have).
First things first. The curry is the soul of curry laksa.
It's the lemak kind - rich and thick with fresh coconut milk flavoured with aromatic and hot spices. But, the spices were actually quite mild, so the coconut sweetness led the flavours and held the dish together.
Served with a sweet umami mildly spicy hot sambal. Lots of sweet and aromatic shallot in the sambal. I like this.
If you feel you need more spicy kick in your curry, this sambal will come to your rescue. For me, I felt the taste profile of the curry was just nice.
The bee hoon mee picked up the curry flavours well, especially the rice vermicelli. The yellow noodles were the slightly flatten kind - personally, I prefer the old school round yellow kind which will be marginally denser, thicker, bouncier, and more chewy (when done properly).
Quite generous amount and variety of accompanying ingredients, so I finished up the carbs (bee hoon mee) easily. Oh, there's bean sprouts too, which I like.
In particular, I like the blood cockles. They were so fresh, so clean, tasted so good with nice juicy crunch, and they gave so much for the RM9 serving. Next time can consider adding more cockles, if you are a cockle / see hum lover.
Certainly a satisfying tasty dish when I need a food stop in Taman Daya.
I noticed boss using a string to cut eggs. Such a nice memory of how things were done that goes back to my childhood in the 1960s.
Stall name: 兴贵淡杯叻沙
Address: Restoran Lee Heng, 1, Jalan Sagu 4, Taman Daya, 81100 Johor Bahru
Public Bus: 10 minute walk from J11 bus stop
Hours: 8:30 - noon (Mon off)
Written by Tony Boey on 29 Apr 2026
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