(Closed) Roxy Laksa Opens at Timbre+

Founded in the year 1952, Roxy Laksa started as a humble cart parked outside the Roxy Theatre. It Nyonya laksa recipe has weathered through the ebb and won the hearts of many fodies. Now, the third-generation owner of Roxy Laksa, Mike Lim, has partnered lawyer-turned-chef Willin Low to succeed the closely guarded 64-year-old family recipe at its new home at Timbre+.

Chef Willin has been a regular at its previous location at East Coast Lagoon Food Village, hence he picks up the ropes easily. They are planning to create a production kitchen that will make hawker food on a scalable level whilst maintaining the great traditional flavours we all love. So next time, we probably can buy the laksa paste and recreate the Roxy flavours at the comfort of home.

I don’t really remember how my last bowl of Roxy laksa tastes like. But this bowl of laksa at Timbre+ is really lemak yet not overly overpowering. Made with fresh ingredients every morning, they grind the rempah themselves, hence this thick gravy has got all the robust flavours from the spices. With some slices of fish cakes and prawns, each bowl of laksa costs $4.50. Mix a spoonful of sambal for the punch. To be honest, the price is a little steep but this is definitely a better bowl of laksa compared to many others. An otah costs $1.50, so if you get a set of laksa and otah, it costs $5.80.