The seed was planted when I saw Chef Alan Chan (Instagram: @malaccamakanking) post about this stall on his Instagram Stories. It took root and budded after I learned from @cyrenedelarosa who visited with @kfseetoh that she really enjoyed it too. I finally made my way down to the stall at 37 Changi Road today as my curiosity could no longer be contained. I did come close to missing out on tasting the laksa though because a couple of bulk orders were put in. Fortunately, I had heeded Chef Alan’s advice and called ahead so I managed to “chope” a serving. After digging into my portion, I get why George Katong Laksa has ardent fans.
To me, it tastes like a cross between Janggut Laksa and the Sungei Road one located at Jalan Berseh (my all-time favourite). George’s gravy has an obvious sandiness from finely-minced dried shrimp which gives it more savouriness and an almost meaty taste.
Being a friendly gentleman, he shared with me how he has tried to perfect every aspect of his version too. For eg. the thick “beehoon” (rice noodles) is washed twice and left to soak so they can soften and be able to absorb the laksa gravy better.
To be frank, I prefer this much more than 328 Katong Laksa which is too “lemak” (rich) for my personal taste. A $5 serving which is what I got, comes with a generous amount of noodles, small prawns sliced lengthwise, strips of fishcake, small cockles, a heap of laksa leaves and if you like it spicier, a dollop of George’s homemade sambal.