Chun Fu Fishball Minced Meat Noodle & Laksa

I thought Yam Mee was the place for laksa in Kovan but I was wrong. Save Yam Mee for their bak chor mee and go around the corner for an even more satisfying bowl of Laksa at Chun Fu.
You have to recognize the Chinese characters on the signboard since the words «Chun Fu» aren’t technically on it. Just look out for the black signboard next to the otak store with the long line. And then order the laksa.
I knew it was going to be good the moment I started mixing the ingredients together. From the viscosity of the broth to the first aromatic whiff, you know you’re in for something really delicious. The broth is extremely flavorful with a perfect balance of heat and spice while rich with the creamy coconut milk. They are pretty generous with the ingredients too and I couldn’t stop eating my bowl of red/​orange deliciousness.
Chun Fu’s laksa — Good to the last slurp; no wasted calories.

Minced meat fishball noodles, otherwise popularly known as bak chor mee, seems to be the favourite dish of the residents of this area. There are a couple of good bak chor mee stores in this market and they all spot long queues at meal times. Chun Fu sees a constant stream of customers each day, and the queue quite possibly never gets shorter than 5 people. Be prepared to wait quite a bit for your bak chor mee from Chun Fu.
The Bak Chor Mee from Chun Fu is really tasty and flavourful. While the fishballs are of an average standard, the minced meat is seasoned well and has a nice soft texture to it. Their noodles are cooked to a precise timing such that the texture remains springy. While it is a pretty great bowl of noodles, it is quite a sinful one as the uncle adds about one tablespoon of lard to each bowl, not very ideal for those watching their diet.