Well, It used to be better under the older generations Jay-P. I guessed the younger generation would need time to get that skill.

Hey Jenny… you should give them your feedback directly and to be part of the concerned citizens on the quality of food in Penang.

Haha.. you sure is very frank in admitting that. I’m such a person too at times. Well, sometimes his Grandma will help out in the cutting, maybe during peak period. By the way, I don’t know him that well but I could always call up to send in your suggestion. You could do that too you know with the contact number easily provided in the post.

Yea… I heard lots of rumours about the tissues and fish feed added into the soup. That’s the reason why most people prefer to see chunks of fresh fish on their laksa. Everyone’s taste buds are different when savouring laksa and there are so many versions in Penang alone. Some even have fish balls added in. It’s up to what you would love to have but still the Laksa Lemak here is still the best

wel… the service is so so by them only as most of the time..i have to wait for them…sumtimes i was told by the kopi aunty that they went to buy breakfast…what is the use of opening the stall ready for business and walk off just like that….shouldn’t they leave someone behind to mend the stall…y must the husband n wife go together? seriously…most of the time i went there…i have to wait for them…instead of them waiting at the stalls for customers…i have also seen the owner went to the backlane to smoke and leave the stall unattended….maybe the time u go there…they know that u r coming…that is y they waited there…if not the service marks should not be so high lo…hehehehe

n one more thing…my compliments to the grandma…not the owner of this stall as the soups are cooked by her…all the owner does is just sell…i was told by one of the owner’s uncle. but seriously…u should all give it a try for the lemak laksa…the assam wan…just ok only…

Wow! You seemed to know a lot about the stall. Don’t get me wrong on the term used. When I said homemade, it could well meant made at home but not necessary by the stall owner. At least the noodles were not mass produced. Another thing that you got it right was on the soup. The grandson only sell the laksa. Everything else was prepared by his grandma in another house behind the row of shop houses.

It’s also not within our control to intrude into his personal life as he has the right to do anything legal out from the sight of his customers. In case you might want to know how I know so much, I had personally called him up to clarify your complaints. He’s aware of your complaint now and would do his best to ensure customer satisfaction in the future. I hope you are happy with this explanation. Thanks for your feedback By the way, I’m also curious about you mentioning about the best laksa in town. Care to share with my readers here as they have the right to know too.

Why not, it’s so near your office.

Me too… I love Hokkien Mee more but somehow the laksa from this specific stall caught my appetite.

The fish is boiled and the stock is used in the soup, then the bones are removed and then cooked again in the tamarind soup.

I prefer to have my laksa with the fish all blended in the soup so that every mouthful has that acidic, sweet and fishy taste and rough texture.

Hmmm… would you love to have a bowl with grouper and crab meat? Let me get some groupers first.. but you have to cut all the vegetables. LOL!! It’s all hard work to get a well balance laksa with fresh crunchy vegetables. Regarding the peel, I don’t quite like them floating about in my bowl of laksa. I rather like to slurp down everything without having all the “extras” blocking my throat way.. haha

Yea Leong.. it’s homemade as you can see the sparkles on the surface. You won’t get that shine if you were to use dried ones.

Oh.. finally someone agreed with me on the stall being one of the the best around Penang.

You should try this Selby… it’s a must!!

Don’t miss out the laksa during your next trip here Min, you will sure love it a lot.

I know you would… girls like Laksa a lot.. I wondered why? LOL!

Hmmm.. if I were to cook laksa with grouper or Spanish mackerel with crab meat, I wondered if you would fly down here immediately..

Well, the cook behind the delicious laksa is still the same old lady but now it’s being helped out by her grandson. The standard has maintained the same ever since.

Remember Mary… do try out 2/3 laksa lemak and 1/3 assam soup mix for your laksa… you sure will crave for more.