What makes the Assam Laksa at Penang Bagus special is that their noodles are brought in from Penang. Unlike most stalls in Singapore that use the easily-available thick beehoon, this imported variety is less "perfect" in appearance but is capable of absorbing the gravy better. Which makes every mouthful much more flavourful.
Speaking of the "assam" gravy, the one here is not mouth-puckeringly sour (well, not on the day I was there anyway). So that's good news for some and not-so-good for others depending on your personal preference (I was happy enough with it myself). Also, once the fine pieces of fall-apart sardine are stirred in, the gravy thickens into a full-bodied consistency which is lovely. I was pleased that they're really generous with the garnish of pineapple, cucumber, lettuce and onions too.