Yet another one of Michelin's misguided choices... Contrary to its name, this stall at Hong Lim market is not the famous Sungei Road Laksa. The real one is still at Sungei Road where they use Charcoal to boil their Laksa.
First thing that puts me off is the use of chicken! Not only does it bastardise the traditional dish, it retracts and contradicts the seafood flavours of a bowl of Laksa. Which might explain an odd diluted milky taste.