Offering authentic Singaporean-Malaysian laksa and other dishes, this 24-seat eatery is a new brand and direction for Malaysian owner Vincent Gan, who already operates two Xin-Ma Kitchen Singapore-Malaysia restaurants in Taichung. Vincent is franchising his laksa stores, with two more branches scheduled for opening in Taichung and New Taipei City. Eight laksa options (NT$190-250) such as Chicken, Clam, Prawn, and Mixed Seafood are divided between Singaporean and heavier, curry-flavored Malaysian style broths. With each of these, diners also select from nine noodle/rice choices, like flat rice noodles, rice vermicelli, egg noodles, ramen, and rice mixed in or on the side.
Other non-laksa soup-based main courses include Vietnamese Beef Pho, and Malaysian Homestyle Ban Mian Soup, a savory, soothing mix of noodles, tiny dried fish, pork, basil, egg and mushrooms. The popular Hong Kong-style Steamed Turnip Cake, cube-shaped Signature Squid Fritters and four other signature side dishes (NT$55-95) are a good accompaniment to noodles, as is Thai Milk Tea (NT$60).
主打正宗新加坡與馬來西亞風味叻沙及其他料理，這間擁有24個座位的小店，是馬來西亞籍老闆Vincent Gan 願志光的全新品牌與經營方向。Vincent自前已在台中經營兩家「新馬小廚-海南雞飯」餐廳，同時也正以加盟方式拓展叻沙專門店，預計將於台中與新北市再開設兩家分店。
店內提供8款叻沙(190-250元)：包括雞肉、蛤蜊、鮮蝦與綜合海鮮等四味，湯頭分為新加坡風味，以及風味更濃厚、帶咖哩香氣的馬來西亞式。每一款叻沙還可自由搭配9種麵、飯選擇，如河粉、米粉、細麵、拉麵，或將白飯拌入湯中或另外附上。
其他非叻沙的湯麵，還有越南牛肉河粉，以及大馬家鄉版面湯，融合麵條、小魚乾、豬肉、九層塔、雞蛋與菇類巧妙結合，風味飄香溫潤。配菜方面，人氣港式蒸蘿蔔糕、招牌花枝油條（切成方塊），以及另外4款招牌小點（55-95元），都相當適合搭配麵食享用；泰式奶茶（60元）亦是推薦飲品。