Roxy Laksa, one of the pioneers of the Katong Laksa phenomenon is a 64 years (old) Nyonya laksa recipe that has weathered through the ebb and flow of Singapore’s economy since 1952. Lim Kiok Seng with his cart parked outside the Roxy Theatre, the humble recipe has been passed down to the current 3rd generation runner, Mr. Roxy Laksa was relocated to its current home at Timbre+ in 2016 in partnership with lawyer-turned-chef Willin Low. Both chefs, Willin and Mike, observed that the decline in the hawker trade can be attributed to older hawkers retiring without successors to their trade. On the one hand, the stall at Timbre + will continue to cook the dish from scratch to ensure artisanal integrity, on the other hand, to ensure continuity of such good hawker dishes, they endeavoured to create a production kitchen that will make hawker food on a scalable level whilst maintaining the great traditional flavours we all love. Roxy Laksa will spearhead this project, if successful, and hopes to inspire other hawker food with long-standing heritage will be able to use the same business model for their own hawker trades based on this pilot project.
