SEREMBAN: Laksa, a spicy noodle soup popular among the Malays and Chinese, is not found in a typical Punjabi recipe.

Rajinder Singh, 70, and Manjit Kaur, 63, improvise laksa with lots of curry leaves, lemon grass and special spices for it to become a signature dish at their food outlet called Singh Laksa.

Rajinder Singh, who speaks fluent Cantonese, said their laksa is a combination of Chinese, Malay, Indian and Punjabi recipes.

The laksa looks similar to ordinary laksa, but its unique taste attracts repeat patrons.

Located opposite Chan Wa High School along Jalan Temiang, Seremban, the couple started selling nasi lemak, thosai and several types of curries at a rented stall some 20 years ago.

The previous stall owner, a Chinese, taught the couple how to make laksa, hoping they would continue to sell laksa.

They have not looked back since then.

Feedback from patrons and their passion for food have kept them going for the past 20 years.

Rajinder, who does not know how to cook, joins Manjit after his retirement.

Waking up at 5 am except for weekends, the couple prepare the food ingredients daily to make sure the standard of food is consistent.

Another unique feature is that they greet patrons by addressing them as “Darling” or “Sayang” (My dear).

“Darling, what would you like to have today?”

That is how the couple start a conversation with their patrons, many of whom are Chan Wa High School students who keep going back to them even after they have graduated from the school.

Many opt to have gatherings at their outlet after leaving the school.