Laksa Hot Pot - Signature at Beer Alley at SAFRA Toa Payoh

I tried the Signature Dish at Beer Alley : 

Laksa Hot Pot - The main ingredients consists of prawns, vermicelli, hard boiled egg, Tau Gay, cabbage, fishcake, Tau Pok, Laksa gravy. 

The fun part about the Laksa Hot Pot at Beer Alley is that diners get to cook the Laksa in the hot pot themselves as the raw fresh ingredients are served on a platter, together with the Laksa gravy in a Hot Pot. 

The chef at Beer Alley took effort to butterfly & devein the fresh large prawns to make for easier cooking.

The Laksa gravy is lemak and full of the core basic ingredients that goes into making a superb stock - lots of shallots, dried  fresh chili, garlic, ginger, galangal, onions, candle nuts, turmeric, coconut milk, etc.  

To really know how to eat the Laksa Hot Pot, check out the video I film with Rudy showing me how to cook the Laksa Hot Pot with the correct sequence for the ingredients. 

After all the ingredients have been added to the Laksa Hot Pot to cook, let them simmer in the Hot Pot for good 5 mins to let the ingredients cook thoroughly. Once cooked, serve the Laksa in a bowl to taste. 

I found the Laksa gravy to be really potent and lemak, but not too spicy, so its great even for children. For those who love a little more spicy, you can add the chili paste into the gravy. The prawn is juicily fresh, and not overly done as the fire in the hot pot seems to cook it evenly.