King’s Laksa hotpot buffet is decently affordable $26.80++, and while the quality of the free flow meats aren’t the best, they’re serviceable. But, their deep fried prawn paste chicken is perfectly piquant, and that’s free flow too (I think). Bear in mind that the stock bases are charged separately from the price of admission, so the actual cost is closer to $35 per head.⠀
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The laksa soup base is $3.90, while the simple sounding chicken bone soup is a much cheaper option at $1.60. However, my dad & I ended up being far more impressed with the stellar sapidity of the chicken bone soup, while the laksa broth fell flat due to it being a bit diluted. While it wasn’t as creamy and satisfying as it could’ve been, it still packed a spicy wallop.⠀
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King’s has a little more tweaking & improving to do before they can rightfully claim to be hotpot nobility, but they’re definitely on the right road to redolent regency.
Affordable lunch buffet at $20-ish++ per person. They've got a self serve bar with vegetables, tofu, hot dogs etc. Sliced meats and seafood are ordered from the staff. Soup bases are charged separately, we got the laksa and chicken soups. Try the fried prawn paste chicken wings (included in the buffet)!
The laksa soup base is really thick and fragrant and goes very well with the fried mantou. There is variety and the portion is generous. $26.80 per pax for weekend lunch and dinner
Located along a row of shophouses off Upper Serangoon Road, this one's perfect for when you're craving hearty laksa after a long day. The Laksa Steamboat Buffet ($21.80 weekday lunch, $26.80 weekend lunch and daily dinner) includes a decent selection of ingredients; do keep an eye out for their super fresh prawns and fish slices! Add on soup bases for an additional $4 and drinks as well as ice cream for $1.
Photo by Burppler Raine Liu
With all steamboat sessions, the soup bases are best enjoyed towards the end of the meal when all the ingredients’ juices and essences have released its eclectic mix of constantly evolving kaleidoscopic flavors – think of the sweet and malty crustacean flavors of the flower crabs, the umami clams and mussels, the slightly metallic taste of cockles, the buttery thickness of the melted fat from the fresh meats, the savory juices of the lamb and pork, the subtle salinity of the squid, the earthy flavors of the mushrooms, and the fresh sweetness of the sliced fish. After the piping hot, hearty meal, indulge in a refreshing selection of seven ice cream flavors to end your feast on a sweet note.
The chicken soup surprisingly held its own despite the richness of the robust flavored laksa soup. It was thick and creamy, sticky and rich, subtly sweet and savory, which could only mean that it had been so diligently simmered over low heat for an extended duration that the chicken literally dissolved and released all the collagen in its skin, flesh and bones. It was wonderfully invigorating and a joy to the tastebuds to alternate between the vastly different laksa and chicken soup bases – one with its fragrant, hearty and spicy flavors and the other with its clean-tasting, comforting and viscous collagen goodness.
The laksa soup was full-bodied, thick, rich, creamy, spicy and fragrant, with a smooth and velvety texture. The brilliant addition of lemongrass cut through the creamy gravy with its citrusy tang and prevented the soup from overwhelming the palate. The luscious gravy contained just the right amount of spice to prickle the tongue with the perfect measure of coconut milk to balance out the spiciness and inculcate the soup with a delicate sweetness and fragrance. The dried shrimps were thoroughly infused into the gravy, suffusing the soup with its savory and umami crustacean flavors.
The recipe to the restaurant's popular laksa soup base is kept a secret, but the lady boss revealed that they grind up superior dried shrimps (hae bee), lemongrass, garlic, chilli, and a whole bunch of other ingredients down into a paste before frying it for a lengthy duration of four hours so that all the flavors of the ingredients are intensified and well amalgamated. The fried paste is then tediously boiled with more ingredients in a cauldron for 8 hours to ensure a rich and robust flavored laksa soup base.
We also favored the sliced lamb that was surprisingly well marbled. It was bright red and moist, and abundantly weaved in fat that gave the cooked slices a tender texture. The musky and earthy flavors of the lamb best paired with the rich and fragrant laksa soup, the gravy imbued a sweetness to the distinctively delicious gamey essence of the lamb.
The sliced pork belly was our favorite of the array of fresh meats available. It was sliced paper-thin and extremely dewy pink, rimmed with a thick layer of glorious fat. The lady boss herself spoke highly of its quality, proudly informing us that the restaurant offers the same high quality pork belly typically served in well-known Korean BBQ restaurants. The cooked slices were incredibly buttery, fatty, tender and melt-in-the-mouth thanks to the high content of fat contained within its meat.
The back of the restaurant houses a sauce station, a drinks station and a wide array of processed food and vegetables available for your picking. Some of the dishes available at the back include hot dogs, fishballs, meat balls, quail eggs, luncheon meat, crabmeat, cuttlefish, enoki mushrooms, shimeiji mushrooms, con, tau pok, spinach, lettuce, chye sim, and cabbage, just to name a few.
This buffet-styled restaurant has perfected the art of offering affordable yet delicious food to the masses, with a wide selection of sliced meats, seafood, processed food, vegetables, sauces, drinks and ice-cream starting from just $21.80++/adult for a weekday lunch, and $26.80++/adult for weekday dinners, weekends, eve of public holidays and public holidays. The dining duration is limited to 120 minutes (2 hours) which is more than adequate of a duration to eat till you burst to the seams.
King's Laksa Steamboat has a chill and minimalist interior, illuminated with hanging lamps and decked out in cool grey tones that provide a hint of sophistication to this all-you-can-eat restaurant.
Located along a row of shophouses just off the busy street of Upper Serangoon Road, this humble little steamboat restaurant is run by a happily married couple who takes pride and joy in representing one of Singapore's favorite local dishes in the steamboat scene.
This restaurant manages to stand out from the hundreds of other steamboat buffets for its premium laksa soup base prepared fresh from scratch in-house everyday with a multitude of quality ingredients.
Steamboat restaurants are a dime a dozen in Singapore, with many offering the usual suspects of soup bases like chicken, mala, tomato and etc. However, local flavored soup bases for steamboat buffets are surprisingly scarce in Singapore, perhaps due to the intricacy and time-consuming process of the recipes. One steamboat restaurant though – King's Laksa Steamboat – has gone the extra mile in boiling up a delectable laksa soup base that hits all the right notes and takes painstaking hours of preparation while simultaneously keeping its buffet prices at an all-time low and stocking quality ingredients.
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A tradition of CNY. Gathering around a piping hot steamboat.
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King's Laksa Steamboat
More details on blog
Head to this Serangoon establishment (a short stroll from NEX) for steamboat with a twist. By that, we mean the laksa broth, which is fragrant and full on flavour, yet light enough to slurp on right till the end. The Laksa Steamboat Buffet ($21.80 weekday lunch, $26.80 for weekend lunch and daily dinner) is great value, and the price includes two soup bases — the laksa is a no brainer; pick something mild like the chicken soup for your second to counter the richness. The standard selection of ingredients are decently fresh; keep an eye out for the super fresh prawns and fish slices. The buffet also includes cooked food, free flow drinks and ice cream — don't miss the tasty, fried-to-order chicken wings.
Avg price: $25
Photo by Burppler Raine Liu
The cooked food portion served wonderfully crispy fried chicken wings, luncheon meat & mantou. Buffet spread offered the standard variety of meat, seafood, veg & mushroom. The place was rather tight and too narrow to move around. Especially the buffet & sauce area. Tables were closely placed & the bulky chairs were not helping. Overall not a pleasant dining environment. Most likely will not be a revisit place for me 😅
#burpple
So near my house yet I've never been here - seriously #fail especially it's LAKSA (my favourite food) in Steamboat version!
The laksa Steamboat base is really good - homemade recipe that is thick and creamy! It's a pretty affordable buffet as well, think free flow laksa soup and your usual Steamboat ingredients like vegetables, radish, meatballs etc. Don't forget to order the fish slices, really fresh and flaky!
The taste of the Laksa soup truly reflects the amount of effort that has gone into concocting the soup. The Laksa soup is fragrant and has a rich coconut milk aftertaste.
Read more: https://www.misstamchiak.com/kings-laksa-steamboat/
