WeiYi Laksa was featured in the Business Times recently. Here is the article on it:
Wei Yi Laksa & Prawn Noodle Stall 20,
Tanglin Halt Market
Tanglin Halt Road
Tel: 9782-1012
Open 5.30am to 2pm (closed Monday)
Ngern Jwee Chye appropriated his mother's home recipe for laksa over 20 years ago and then experimented with it for some time before she gave him the okay to start a laksa stall - he hasn't looked back since.
Wei Yi, which means 'only one', has long been a favourite among residents of the Tanglin Halt neighbourhood as well as regulars from other parts of town, but the stall also attracts its fair share of customers from beyond Singapore's borders, according to Mr Ngern, 57, listing Japanese and Austrian tourists among his clientele.
The basic laksa dish features a generous serving of chicken and tau pok (fried bean curd) is priced at $2.50 - a culinary bargain in any currency. There are several other combinations on offer, involving prawns and cockles, but the maximum price is $5. The gravy is less rich and not as heavy as that found in more conventional laksa places, which makes Wei Yi a good breakfast stop.
'You must understand the character of each ingredient, what its origins are - in particular the coconut,' says Mr Ngern, who has a penchant for wearing baseball caps backwards and who obviously takes great pride in his product. For good measure, he also offers a decent bowl of prawn noodles, but admits it has yet to reach the heights of his laksa.
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