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The OG Katong laksa traces its roots back to an itinerant hawker named Janggut who used to peddle his wares along the street on Joo Chiat, then set up shop at East Coast Road. Eventually his niece and her best friend took over, and the current Katong branch moved to Roxy Square.

What immediately differentiates the laksa is the distinctive look of curdled coconut milk in the pale laksa gravy. That doesn’t affect my enjoyment of it in any way though, as the piping hot gravy is smooth tasting, coconuty, but less spicy than the norm. Soothing comfort in a bowl that’s quite different from their more famous competition down the street, but no less enjoyable.

Taste: 3.5/5