The absolute complexity of this Peranakan dish served in Singapore has long baffled the likes of top chefs like Gordon Ramsey. A mix of Chinese and Malay flavours, laksa is a rich noodle soup with a spicy coconut milk broth and thick rice noodles. Bowls come topped with a combination of bean curd puffs, prawns, cockles, fish cakes, bean sprouts and hard boiled eggs. Sour, spicy and slightly sweet with a hint of fish, laksa is one of those unique dishes, possibly hard to find at home, that people crave long after their Southeast Asia escapade fades to a fond memory. Street vendors across the country are often seen hawking their own version of the local favourite.