Tan Kee Cathay Laksa (陈记国泰辣沙)

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Located within Shang Ji Coffee Shop, don’t go with expectations of a rich, coconutty broth. This laksa uses anchovy as a base making it less thick and rich by far more drinkable. For RM7, you get a generous serving of handmade fishballs made with wolf herring, fried tofu, tofu skin and cockles, freshly shucked by the affable owners daily.

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Curry laksa with lots of “Liao”
( fried fish balls, fried tofu, tofu skin, fresh cockles ) at this 40yr old stall 🍜 .
#🐠inJB

This is a Johor style laksa near to Woodlands checkpoint that has been around for more than 40 years, retaining the nolstagic feels of the coffee shops I remembered from my younger years (although I'm not that old 😁).
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It's different from the laksa in Singapore, with this being much lighter and less rich, thus drinkable. Each bowl came with a fried tofu, fried handmade fishballs, and tofu skin, and you can have fresh cockles for MYR1/SGD0.33 more. Go for the cockles, they are sweet.
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Tan Kee Cathay Laksa 陈记国泰辣沙
149 Jalan Lumba Kuda
Bukit Chagar
80300 Johor Bahru
Malaysia
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8am – 3pm, except Mon closed.
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Sold out, hung around the stall, hawker gestured me over, squeezed out a final bowl for me hahaha. Totally different from Singapore laksa. Gravy is more curry. Fishballs, beancurd skin, tau kwa. The tau kwa had gone a little bad. Hawker also came over to top up mine with his remaining gravy - only in Malaysia.

Johor laksa. I love how diverse the food selection is in Malaysia. There's always something good to eat no matter which part of Malaysia you're in.