Sungei Road Laksa
2 savesRecommendation by Lemi
Tucked inside a coffee shop, Sungei Road Laksa first gained popularity because of its gravy. Cooked over a charcoal burner for that charred, smoky flavor, it sets their laksa apart from others. The bang-for-your-buck bowl (only SGD3!) comes with an ample amount of toppings, including extra plump fresh cockles. Watch the ladies in the store work as they expertly fulfill each order like a well-oiled machine.
Block 27 Jalan Berseh, #01-100 Jin Shui Kopitiam, Singapore
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328 Katong Laksa
If 328 Katong Laksa’s creamy and fragrant laksa is Batman, then the huge Otah is its Robin. No meal here would be complete without a mouthful of fresh prawns and Squid Otah. It’s the perfect one-two kick of spicy and creamy that you can easily find on the island since 328 Katong Laksa started expanding with more branches.
Famous Sungei Road Trishaw Laksa
Laksa might be the dish on its signboard, but it’s his take on the classic Mee Siam that stall owner Daniel Soo takes the most pride in. The 60-year old concocts a special blend of juices in place of the usual tamarind juice, giving the dish a fragrant and fruity flavor that tantalizes customers’ taste buds. Years of perfecting the recipe have garnered him rave reviews from the Michelin Guide and other major publications, attracting guests from faraway corners who visit Hong Lim Market just for a taste of his famed dishes.
Laksa Janggus
Laksa is a staple food in Southeast Asian cuisine. You can find a Laksa recipe in Indonesia, Singapore, Thailand and Malaysia. Henceforth, there are different variations. In Malaysia, you can find two of these versions on the market: Chinese Laksa, and Malay Laksa. The distinct difference is the shrimp sauce Chinese Laksa has, while Malay Laksa doesn’t use said sauce giving it a milder flavor, and they’re usually served with a hardboiled egg. Just by the name, Laksa Janggus serves the traditional favorite Malay Laksa with a recipe that dates back almost 30 years ago. What started as a stall under a Janggus Tree (Malay term for cashewnut; hence the name), is now an open- aired complex that seats up to 100 diners at a time. What sets their Laksa apart in particular is that the noodles are handmade, giving a unique texture compared to store bought noodles. Aside from this, Laksa Janggus also has two other food stalls: one that sells batter fried bananas (pisang goreng), and another that sells cold Malay drinks, and shaved ice with beans and jelly for desert (Air Batu Campur).
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