Preparation: Served with fishcake chunks and longbean sambal, the spaghetti is coated in a pesto sauce made with laksa leaves, sunflower seeds and pine nuts in olive oil.
Persimmon 50 Tiong Bahru Road, Link Hotel, Tel: 6227-2271
Open: 6am to 11pm daily
What: Linguine laksa pesto, $26
Preparation: Only laksa leaves and olive oil are used to make the pesto. The dish comes with a generous portion of prawns, scallops, bamboo clams and little neck clams. Diners who like their food spicy can ask for the restaurant's yummy haebi hiam (spicy minced dried shrimp).
Open: Noon to 9.30pm, Mondays to Thursdays; noon to 10.30pm, Fridays to Sundays
What: Laksa pasta, $14.95
Preparation: Fusilli pasta, topped with prawns and laksa leaves, sits in a red creamy laksa gravy made from handmade laksa paste, which includes dried shrimp, chilli paste, garlic, onion and laksa leaf stems.
Open: Noon to 3pm and 6.30 to 11pm, Tuesdays to Saturdays; 11.30am to 3pm and 6.30 to 10.30pm, Sundays; closed on Mondays
What: Laksa pesto linguine, $17
Preparation: The pasta is topped with tiger prawns and quail eggs and the pesto sauce is made with laksa leaves, sunflower seeds, pine nuts, fresh chilli and olive oil.
This article was first published in The Sunday Times on Mar 2, 2008.
