40 year-old halal stall that specialises in 4 noodle dishes

Tucked away in a nook of the Seksyen 14’s Medan Ria meals courtroom sits a noodle stall, nonetheless and pristine. Behind the noodle stall sits an 82 year-old man, longing for the lunch crowd to reach. 

Since the Nineteen Seventies, Lum Kee Laksa has been serving several types of laksa to the folks of Petaling Jaya. This humble stall specialises in solely 4 dishes: asam laksa, Siam laksa, curry laksa, and prawn noodles. 

Their Halal certificates is displayed on the stall’s window, so don’t fear.

The second we approached the stall, the proprietor greeted us and promptly defined his menu, telling us that almost all patrons come for his curry laksa. Oh, we had been much more keen now to strive.

What I attempted at Lum Kee Laksa

Visually, their Asam Laksa (RM8) is your customary candy and spicy noodle dish. The broth was a deep reddish brown and the laksa noodles a milky white, topped with a recent mixture of cucumber, onions, pineapple, mint leaves, and sliced chillies. There was loads of shredded fish within the bowl to get that full chunk.

As a giant fan of asam laksa, I used to be prepared for the acquainted bitter and spicy kick to envelope my style buds. However, my first sip of broth was dominantly savoury. I tilted my head in delicate confusion as I scooped one other spoonful of fish soup. Same factor. It was lacking the sturdy tanginess I affiliate with asam laksa, as the primary phrase within the dish’s identify suggests. 

This may very well be attributed to the shrimp paste that was already on the spoon when served to me. Without a second thought, I combined the whole lot in to meld the flavours collectively. The saltiness of the shrimp paste may have overpowered the tang of the broth.

The laksa noodles had been completely cooked, as anticipated from somebody who had been manning his personal stall for round 40 years. They had been springy and smooth, permitting for a pleasant chewing expertise.

Moving on to the Curry Laksa (RM8), the curry style was fairly delicate. The santan made for a particularly creamy and easy broth, however flavour-wise, it didn’t pack a punch. This curry laksa is ideal for individuals who can’t tolerate spice, as this dish wasn’t spicy, even after mixing within the sambal. 

The stall is beneficiant with their toppings of sliced fish desserts, tofu, and inexperienced beans.

One factor that units Lum Kee Laksa aside from different noodle stalls is their cockles— have a look at how large they had been! Certainly double or triple the scale of those you’d discover in your normal plate of char kuey teow. 

When requested about it, the proprietor mentioned that these cockles had been troublesome to supply, making his stall particular. The cockles begin off fairly mellow whenever you first chunk into them, after which the brininess hits after you’ve chewed for a bit. 

Much just like the earlier dish, the yellow noodles of the curry laksa had been properly cooked. They did have that slight aftertaste— as Malaysians name it, the kapur or chalky aftertaste. Thankfully, it wasn’t too distinguished and I may simply get previous it.

Final ideas

As somebody who loves sturdy, intense flavours, this stall didn’t actually hit the spot. It is, nonetheless, good for individuals who like extra calm and delicate flavours. While the asam laksa and curry laksa weren’t as satisfying as I had hoped, I can perceive why locals have been frequenting Lum Kee Laksa for many years. The meals tastes do-it-yourself and exudes consolation. Even the meals courtroom feels nostalgic; it’s a very good break from the trendy, minimalist eateries of right now. 

Expected injury: RM8 per pax

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