This is the story of how one young chef turned the Covid misfortune to her benefit.
Renee Tang Eyrn was a young chef learning her trade in one of the busy kitchens of Amoy street. Amoy street is full of great restaurants in the old part of Chinatown.
Thanks to covid, Renee was made redundant. But instead of feeling sorry for herself she decided to turn it into a positive.
Introducing the world to dry laksa
Renee has always harboured a dream to move to the US and start her own food truck business. Taking Singapore’s food to the good people of LA. One dish that she has been perfecting over the years is her dry laksa. So, when she was made redundant she decided to start making the laksa from her own kitchen. Partnering with a delivery service allows people all over Singapore to taste the dish.
As many of you who have experienced our Katong food tour know, laksa is usually a soup dish. However Renee decided to try a dry version which might be a bit more user friendly for the food truck gang.
Unique Laksa toppings
Another unique part of her dish comes in her choice of toppings. She uses some serious ingredients. Lobster, grilled tiger prawns and even sakura ebi.
She has called her Laksa Jelebu dry laksa. Named after the road where she lives in Bukit Panjang.
According to Channel News Asia she is currently selling around 30 Laksa’s a day. That’s an impressive amount from a small kitchen business that didn’t exist weeks ago.
How you can enjoy this dish
If you are in Singapore and looking for some food inspiration then you can order from Renee. Either direct from instagram @jelebudrylaksa or whatsapp 9046 3131.
Singapore is about to enter phase 2 of re-opening. This means that restaurants can now have dine in customers (as of this coming Friday). Social distancing rules will still apply. The food and beverage industry has been one of the hardest hit. If you can support a local food hero please do. Our food tours are still not able to open but rest assured we will be waiting to spring into action when we are allowed.
