The strong laksa fragrance filled the air as we were stirring this laksa pappardelle. Yet, as we started eating it, the taste was light and not gelat. And what I liked about this, and as with all other pastas here, is that the texture of the pasta were soft and springy, as they were all made in house.
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And the flavours here is representative of OFC's DNA - to present local flavours executed with a contemporary twist. And we see it in this dish as the Southern Malay Laksa is creatively reinterpreted in Crab & Prawn Laksa Pappardelle. A familiar flavour profile with the quintessential spices, dried shrimps, and coconut milk found in most Laksa dishes; the homemade pasta dish is pepped up with prawns, kaffir lime, and curry leaves from OFC’s garden and topped off with crispy soft-shell crab tempura.
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