"Claypot" Laksa?

I dined out at the Food Republic (Vivo City) last night, and had a really interesting encounter with this stall that sell one of our favourite local dish - LAKSA!

The signboard read: "Claypot Laksa: $6.90"

Wow! That's steep for a bowl of almighy but ubiquitous laksa, I thought.

Wait a minute, I just had one last week near Katong, for a mere $4.00. Served in a plastic bowl.

But wait another minute, I also just had a bowl of Laksa last last week near my good old neighbourhood coffeeshop, for... $3.00. Sadly, it was also served in plastic bowl.

So now I understand:

Between Laksa and "Katong" Laksa, the different is $1. (or the real different is actually just the word "Katong")

Okay, now between "claypot" laksa and "Katong" Laksa, the different is ... $2.90 !!! (or the real different is just the word "claypot")

Now it set me wondering:

1. Does laksa really taste better in claypot? I doubt so.
2. Does eating Laksa in Katong cost $1 or 2 more?
3. Will it be cheaper if it is Sengkang Laksa?
4. Must I pay more if my Laksa is prepared elsewhere, but sell and served in Katong?

I am sure by now you get what I am hitting :)

No no... is it really better if it is actually "COOKED" in a claypot?? I doubt so too.

So, those diners that paid $6.90 for that touted bowl of heavenly milk noodle is actually paying for the container (claypot) ... yeah ... just the vessel that hold the ordinary, everyhwere-available laksa. I find it laughable and pathetic.

Remember: Anything that is written "Claypot" is not really that "Claypot"... if you know what I mean.

Laksa in a claypot does little to enhance the flavour. It does enhance the bottomline for the laksa seller though...that I am very certain.

What a ripped-off!!!