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The laksa soup was full-bodied, thick, rich, creamy, spicy and fragrant, with a smooth and velvety texture. The brilliant addition of lemongrass cut through the creamy gravy with its citrusy tang and prevented the soup from overwhelming the palate. The luscious gravy contained just the right amount of spice to prickle the tongue with the perfect measure of coconut milk to balance out the spiciness and inculcate the soup with a delicate sweetness and fragrance. The dried shrimps were thoroughly infused into the gravy, suffusing the soup with its savory and umami crustacean flavors.

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