Can An Aussie Rugby Player Make Laksa?

There's only one way to find out


Imagine four hunky men - who are more used to mauling, grubbering and converting tries on the pitch - trying to place delicate little slices of fish cake, strands of noodles and a sprinkling of daun kesum (laksa leaf) into a bowl. Crazy? You bet.

From left to right: Stephan van der Walt, Sam Myers, Frank Winterstein and Cameron Clark.

That's exactly what Stephan van der Walt (centre), Sam Myers (back row), Frank Winterstein (second row) and Cameron Clark (winger) were trying to do on a blisteringly hot Tuesday afternoon at Lau Pa Sat. The boys are in town for the HSBC World Rugby Singapore Sevens 2016 - the tournament, featuring 16 teams from around the world, makes its glorious return to Singapore after 10 years.

The event, organised by Australian carrier QANTAS (they sponsor the Aussie rugby team) and hosted by emcee Su-Ann Heng, saw the boys being put through their paces by the chef of Song Kee Fishball Noodles before getting down to the business of recreating the spicy coconut-based noodle dish. Here's a rundown of the action.

The boys helping each other out with their aprons - aww!

Cameron Clark making his first attempt at laksa.

Now it's Sam Myers' turn!

The result: A pretty good-looking bowl of laksa.

The boys presenting their laksa bowls - do they pass muster?

Frank Winterstein is the laksa-making winner!

Catch the HSBC World Rugby Singapore Sevens 2016 on 16 and 17 April at the National Stadium Get your tickets here now.

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