It’s been 8 months since Jenggood Jom Makan’s inception, and 31-year-old owner, Hans, continues to amaze with an ever-changing repertoire of Malay food with a modern twist.

“The Jeng in Jenggood means ‘damn’, so it’s like damn good,” Hans shared. The word also pays tribute to the owner’s almost-iconic beard (janggut in Malay).

The first dish we ordered was the unique Laksadon ($4). On first look, the laksadon lacks the usual ingredients, such as fishcake slices and bean sprouts, that are typically present in traditional laksa. The laksadon has also replaced the usual rice vermicelli or yellow noodles with udon. The udon is surrounded by shreds of eggs and cucumber slices.

A warning: the laksadon isn’t for the health-conscious! “Like the Nonya laksa, You can expect the homemade laksa soup base to be thick and filled with bits of fish meat. That’s why we use udon as it better soaks up that curry and fish bits,” Hans shared. True enough, you’ll relish in a flavourful broth with a texture made more viscous by the addition of fish flakes. The aroma from the santan (coconut milk) intensifies the broth, making it more lemak and appetising.

The sambal that comes with the laksa is on the sweeter side, but the spice from the broth balances out the sweetness. So, as hipster as it appears, the laksadon succeeds at retaining the authenticity of Malay cuisine as Hans hoped his food would. $4 might be a little steep, but for its powerful broth and rich laksa experience, I’d say it’s worth every penny. You might want to top up $1.50 for more prawns, but we recommend their homemade fried bakso balls. When ask why he fries the bakso balls, Hans said : “Why limit your ingredients? I feel that the fried bakso balls will nicely absorb the fullness of the broth!”

On December 7, Hans decided to upgrade their laksadon to include a selection of seafood. The Lobster Laksa Udon ($34.90) features the same elements as the laksadon, but is further packed with a 450g Boston lobster and a handful of prawns, mussels, and squid. The laksa broth was as enjoyable as that of the laksadon! However, it is only available from Fridays to Sundays, 5pm to 10pm.

Having their Roti Kirai ($3) on the side, or as an afternoon snack, is a must if you’re feeling that burn from a workout or if you’re just plain tam chiak. Jenggood’s version is a web-like thin pancake that’s pretty much enjoyable on its own. It’s soft and chewy but the sides are slightly crisp. It comes with a bowl of curry chicken as well. The curry boasts a surprisingly less than subtle cinnamon flavour that I could do without.

What’s Malay cuisine without some traditional Malay kuih muih to munch on? I really enjoyed the colours and taste of the usual Kuih Bingka (tapioca cake) or the Lopes (glutinous rice) which pairs excellently with a drizzle of palm sugar.

All of Hans’ recipes are passed down from his mother and modified, so you are getting both traditional and modern flavours in one package. It does take some time to locate Jenggood Jom Makan, since it is found in a coffeeshop that is quite a distance away from Jurong East MRT. We promise it’ll be worth the search!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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