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Laksa Queen

东南亚菜 · ⭐ 4.1

Houjie (Rear Street), No. 15-75, Xiaoyun Road

Dishes

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  Lele Roll

  Lele rolls are made with pork, shrimp, carrots, wood ear mushrooms, and other ingredients. The filling is spread on spring roll wrappers, rolled into cylinders, and deep-fried until golden and crispy.
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  Tom Yum Noodles

  Tom Yum Noodles feature rice noodles as the main ingredient, combined with lemongrass, kaffir lime leaves, galangal, and green lime, along with shrimp and mushrooms. The broth is richly sour and spicy, with a subtle coconut milk aroma.
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  Kaya Toast

  Kaya toast is a common breakfast food in Singapore and Malaysia, made by spreading kaya jam on toasted bread. Kaya jam is made from eggs, coconut milk, sugar, and pandan leaves, resulting in a smooth, delicate texture. Thick-cut bread is typically used, toasted until crispy outside and soft inside, served with kaya jam and fried eggs or lettuce.
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  Kaya Toast with Soft-Boiled Egg

  Kaya toast with soft-boiled egg features toasted bread spread with kaya jam—a sweet paste made from coconut milk, eggs, sugar, and pandan leaves—paired with a runny-yolked soft-boiled egg. Toast is lightly crisp, kaya evenly spread; egg is gently cooked to keep yolk fluid and white tender.
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  Niangniang Coconut Rice

  Niang Niang Coconut Rice is made by mixing fragrant rice with coconut milk, salt, and a touch of sugar, then steamed. Served with fried chicken, peanuts, cucumber slices, egg, and chili sauce.
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  Lotus Root with Noble Lady

  Niangniang lotus root is a dish featuring lotus root as the main ingredient, typically stir-fried with minced pork, mushrooms, and carrots, seasoned with soy sauce, salt, and sugar until flavorful. Some recipes add a touch of cornstarch to thicken the sauce.
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  Mixed Okra Salad

  A cold dish made with fresh okra. Boil the okra until just cooked, drain, then mix with garlic, soy sauce, vinegar, and sesame oil. Add chili oil or sesame seeds to taste.
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  Binglan Lemongrass Tea

  Binglan lemongrass tea is a drink made mainly with lemongrass and binglan leaves, featuring a unique fragrance. It is made by boiling lemongrass stalks and binglan leaves together, then adding water and sugar for flavor.
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  Hainan Chicken Leg Rice

  Hainan chicken leg rice features marinated chicken legs, sliced and served over fragrant white rice, with cucumber slices, scallions, and a drizzle of special chicken oil or sauce, sometimes with chili or garlic sauce.
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  Mao Shan Wang Durian Ice Cream

  Mao Shan Wang Durian珍蕊 Ice made from imported Malaysian Mao Shan Wang durian flesh, focusing on its precious seed part (珍蕊), blended with light cream and a touch of sugar, then frozen and stirred into an ice dessert. No artificial flavors or colors added, preserving the durian's natural taste.
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  Classic Laksa

  Classic Laksa is a Southeast Asian noodle dish with a coconut milk-based broth, featuring rice noodles, shrimp, chicken or tofu skin, and spices like onion, lemongrass, chili, and turmeric. Finished with bean sprouts, egg, and lime juice.
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  Classic Sarawak Laksa

  Classic Sarawak laksa is a coconut milk-based noodle soup featuring rice noodles, shrimp, chicken or pork, bean sprouts, egg, coriander, and onion. Spices like lemongrass, galangal, chili, and shrimp paste are stir-fried, then coconut milk is added and boiled. Meat and vegetables are simmered, then mixed with rice noodles and garnished with coriander and crushed peanuts.

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