Celebrate the nation's upcoming birthday at Singapore's lobster centric restaurant, Pince & Pints, as they dish out the Lobster Laksa exclusively during the month of August & September!

Focusing on the lobster stock used in the laksa broth, the sweetness of baby clams instead of cockles and a side of homemade sambal by the side, this is definitely one lobster laksa worth having! The gravy was super lemak, beaming with the fragrance of coconut milk and all that crustacean sweetness screaming out loud. The viscosity of the gravy coated each strand of noodle in just the right manner. I urge you to dip the meat, from the half a lobster served, with more laksa gravy before sending it down your belly. The gravy isn’t very spicy which will be suitable for most people!