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King's Laksa Steamboat

264 Wishlisted
~$25/pax
Singapore style Steamboat Buffet with free flow drinks and ice cream

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Reviews

From the Burpple community

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

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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

2 Likes

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.

1 Like

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.

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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.

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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.

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