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A combination picture shows hawker Lim Swee Heng preparing a bowl of laksa noodles at Roxy Laksa stall at East Coast Lagoon Food Village in Singapore, August 8, 2016 (top) and a bowl of laksa July 30, 2016. "It takes years to get the right balance to the broth, to make it thick just add coconut, to make it watery just add water, but to go in-between, to get that right balance - that's the hard work of my dish." [Photo/Agencies] |
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