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Signature Dishes
Laksa Johor is something that is so different from what I know about Laksa. It was one of the kind. The soup base was very thick with fish meat, almost kuah like. Without the chili paste, it tasted real bland and I felt "muak" after awhile. The chili paste made it spicier but I stil felt "muak" after awhile. Mainly because the use of wrong noodles to go with this. The yellow noodle tasted mash like and tasteless, which contributed to the overall blandness. Soup wise, I must say it was really KAO!
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Johor is known for the asam pedas. Therefore, any self-respecting restaurant that claims to be Johorean should serve this fishy delight. AJ is very proud and rightfully so - the asam pedas has a strong sour kick, though I wish the spicy kick would match this intensity. The fish is fresh and firm and dense in flavour. The sourness really goes well with mackerel. The tempe is firm and not oily, which makes it a great healthy filler. I only wish that the asam pedas was kept warm so it would taste better.
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