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Have you heard about the “earthworm laksa”? Known officially as Lumbricus Laksa on Nanyang Spice’s menu, the dish gained a name for itself when the owner disclosed that the gravy for his laksa contained earthworms. Now, you can also find the earthworm laksa at Nanyang Spice’s popup at Sixth Avenue, starting from 1 Mar 2025.
The pop-up is located at 24 Sixth Avenue and will run from March till June. At this time, they will operate from 6am to 3pm, and plan to extend hours till 7pm if additional manpower can be secured. Only 1 dish will be served: Earthworm Laksa (from S$6).
3 varieties will be available: Chicken Shredded Laksa, Fresh Prawn Laksa, and Fresh Cockles Laksa. The version served here is more or less the same as what you’d get from Nanyang Spice’s main outlet at Sim Lim Square, with the addition of an extra ingredient: fried pork skin.
For those worried about the “earthworm” part, don’t panic – the earthworms are approved by the Singapore Food Agency (SFA) for consumption.
Also known as di long (地龙), which means “earth dragon”, they’re used in traditional Chinese medicine for the treatment of rheumatic, phlegm and blood disorders. Their usage in laksa prevents the gravy from curdling and spoiling. While it doesn’t add much noticeable flavour to the gravy, it does create a smoother consistency. The di long itself is also edible, and tastes akin to very, very earthy dried cuttlefish.
As part of an opening promotion, Nanyang Spice’s popup will be giving out 1 free piece of Mackerel Otah for every bowl of laksa ordered for the first 3 days. The otah is freshly grilled on-site daily, and will be limited to the first 50 bowls per day.
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