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“My ultimate goal is to create a chain selling all kinds of laksa,” declares Jacob Sim, 31, close to the end of our interview at the Bukit Merah coffeeshop that houses his new stall, Laksa House. “I’m hoping to open a second outlet next year.”

These are big dreams for a hawker so newly minted (the stall opened on Oct 15), congratulatory flower stands still lean against the wall next to our table.

But maybe Jacob, the former boss of a logistics firm and the son of a hawker stall cook, has the business chops and background to make it work. For now, Laksa House offers patrons just two varieties of the noodle: tasty Singapore-style laksa, and the rarer Thai laksa, both served piping hot in claypots.

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