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  • Writer's pictureRick

Singapore Eat: Famous Sungei Road Trishaw Laksa (驰名结霜桥三轮车叻沙) @ Chinatown

I first came to know about Famous Sungei Road Trishaw Laksa was from the first Singapore Michelin Guide in 2016 and have since visited the stall in Hong Lim Market & Food Centre several times. The couple manning the stall are very friendly and will not hesitate to explain a little on how their famous dishes were made — without giving away their secrets, of course.

Famous Sungei Road Trishaw Laksa's specialties are their Asia delight laksa (or "trishaw laksa" as they called it) and the one-and-only-in-Singapore fruit juice mee siam (a Malay noodle dish that was adapted from Thai flavours).

Trishaw laksa (with crayfish) is different from other laksa as crayfish and slices of chicken meat are added in addition to common laksa ingredients, such as fresh cockles, prawns, fishcakes and, of course, thick rice vermicelli. The rich and tasty broth is also nicely done without it being too spicy (chilli added separately) or oily, and it is smooth to drink till the last drop without feeling sinful.

It is still a unique experience to try the trishaw laksa for me after having tried many kinds of laksa both in Singapore and Malaysia.

Fruit juice mee siam is a unique re-creation of the Malay noodle dish using fresh fruit juice instead of the usual sour asam (or tamarind paste). It is hard to tell which fruit juice or cocktail of fruit juices are used, but the sourness is definitely softer and more refreshing. I tend to choke easily on the sharp sourness of asam, so the fruity broth of this dish is really comforting.

Apart from the use of fruit juice, slices of tender chicken meat and fresh prawns are also added for the higher-price option. These ingredients are usually not seen in a plate of traditional mee siam. As always, I finished the whole bowl including the last drop of the broth.


Hong Lim Market & Food Centre (芳林熟食中心), #02-66

Opening Hours:

Fri ~ Tues: 10:15am to 3pm, Wed & Thur: 9am to 5pm | Closed on Sunday


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