THE LAKSA VILLAGE (ONE CITY) — Restaurant in Subang Jaya

This is one place which has slowly but surely built up a loyal fan base over a period of two years.

Derrick Yap, an enterprising 29-year old, started The Laksa Village with his wife to tap into the lack of food choices for the office crowd in the area.

With that foresight and backed by determination and a repertoire of delicious food, the eatery is now doing a steady business catering to not just the office crowd in the vicinity of One City but to the folks from the larger neighbouring area of Subang Jaya too.

Derrick is a trained and qualified baker who once owned and operated a bakery. So, one might ask how did a baker end up running The Laksa Village which is famed for curry laksa? How did he learn how to make such good curry laksa?

Derrick attributed it to a fortunate stroke of serendipity when he met an old master who was willing to impart his never-before revealed curry laksa recipe to him for a not insubstantial tutelage fee. The old master even gave him hand-holding sessions during the opening days of The Laksa Village to make sure he learned the ropes correctly to making his hallmark curry laksa.

Derrick has since gradually tweaked that recipe and presentation to the crowd pleaser that it is today. He added that his secret recipe has now evolved into a six-spice formula with very exact ratios.

The top three crowd pullers here are: Curry Laksa Fried Kuey Teow Yong Tao Foo

On top of that, there's a value set meal of ten food choices that come with an add-on barley / cincau drink at just RM1.00. This is a value-for-money menu which runs everyday throughout the day that's been ongoing since the first day of business two years ago.

I ordered one curry laksa lai fun (RM12.50) with an iced cincau (RM1) plus two pieces of yong tao foo (RM2.50 each).

Curry was thick and creamy. Certainly, what I'd consider as curry with depth in both taste and aroma which is uniquely umamilicious. Cockles were blood-fresh and succulent without unpleasant chlorine taste. Freshly shucked on a daily basis. Sambal / chilli oil served in a separate side dish was heavenly, reminiscent of the best sambal from Ipoh. Do ask for extra calamari if you like your curry to be more tangy.

Yong tao foo sourced from Bentong were also fresh and delicious. Perfect when paired with the unique piquant chilli dipping sauce.

The eatery serves no pork and no lard which is clearly indicated as you enter the shop.

Vegetable curry laksa is on the menu too but do take note that the curry is still from the same stock that's cooked with standard belacan (shrimp based). So, it's vegetable alright (without cockles) but definitely not vegetarian. Vegans beware!

I'd certainly go back to savour more items especially the bestseller trios of curry laksa, fried kuey teow and yong tao foo.

Business Hours: Daily 830am-830pm

Atmosphere: Cosy, comfortable and air-conditioned.

Toilet Score: Acceptable

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Their signature laksa is absolutely rich and aromatic, striking the perfect balance of spiciness and tang. The creamy broth coated every strand of noodle beautifully. The waitress was so thoughtful, even bringing me a small bowl of curry soup for a top-up! The yong tau fu was fresh, flavourful and generously filled. Not a single drop left and every plate was...

Quiet little restaurant but holds a surprise with its tasty food. Tried their curry laksa and it's better than expected, prices also within acceptable range. Outdoor parking space is quite limited, can opt for the underground mall parking which comes with a fee of course. Overall is good, will come back to try...