Established around 1970, this humble stall is one of the remaining few that still cooks their broth over a charcoal fire. No surprise that queues typically form here.
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The rich grainy creamy broth is sweet milky savoury spicy in flavour, with notes of coconut milk, dried shrimp, and red chili.
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The smooth chewy thick rice vermicelli noodles with grainy sweet flavour are trimmed short, enabling it to be eaten with just a spoon.
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A handful of daun kseum / laksa leaves lend herbal spice fragrance, while crisp bean sprouts lend vegetal sweet flavour.
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Generously portioned springy fish cake with sweet savoury flavour, and large juicy blood cockles with briny mineral salty flavour, complete.
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Laksa
Sungei Road Laksa
@ 27 Jalan Berseh #01-100
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

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Established in the 1950s by Ng Juat Swee, nicknamed 'Janggut', this brand is the originator of Singaporean style Laksa.
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The light broth has a grainy creamy texture from coconut milk, dried shrimp, and laksa leaves, less oily with savoury milky sweet herbal flavour. The chunky sambal belachan isn't too spicy, lending a mild salty savoury spice kick.
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The smooth thick rice vermicelli noodles are trimmed short, soft with a gentle chew and grainy sweet flavour. Pairs with the crisp bean sprouts with vegetal sweet flavour, and the springy fish cake with sweet savoury flavour.
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The crunchy deshelled prawns lend sweet savoury notes, while the juicy yet small blood cockles burst with briny salty mineral notes.
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Well balanced heritage taste of nostalgia.
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Laksa
The Original Katong Laksa (Janggut Laksa)
@ Roxy Square, 50 East Coast Road #01-64
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

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Established in October 2005 under the BreadTalk Group, this brand specialises in heritage Nanyang favourites.
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Their rendition uniquely features chewy mee tai bak / silver needle noodles, with medium grainy sweet flavour, easy to eat.
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Complements the crisp bean spouts with vegetal sweet flavour, and the springy fish cake with sweet savoury flavour.
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No blood cockles here, but the fresh shell on prawns carry lovely sweet savoury flavour. A hard boiled egg half lends eggy sweet flavour.
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The rich broth is thick creamy with coconut milk and dried shrimp, with scattering of laksa leaves and sambal belachan. Has milky savoury sweet spicy flavour, yum.
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Laksa
Toast Box
@ Wisma Atria, 435 Orchard Road #04-25
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

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Established in 1955, this brand has a legitimate claim to the Katong Laksa name, as owner George Ng adheres closely to his father's recipe, passed down from the legendary laksa originator, Janggut.
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Their fiery broth is thick and grainy creamy with coconut milk and laksa leaves, yet balanced enough not to be cloying, with savoury milky spice sweet flavour. Their spice paste is still freshly ground by hand.
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The smooth thick rice vermicelli noodles carry grainy sweet notes, the crisp bean sprouts carry vegetal sweet flavour, while the springy fish cake carries sweet savoury notes.
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Their juicy blood cockles with briny salty mineral flavour are blanched medium rare, continuing to cook in the rich broth as it's served. Pieces of crunchy deshelled halved prawns with sweet savoury flavour complete.
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Laksa
Katong Laksa (George's)
@ 307 Changi Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Their rendition has a punchy broth that includes coconut milk, evaporated milk, dried shrimp, and sambal belachan, resulting in a deep salty savoury milky spicy flavour.
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The smooth thick rice vermicelli noodles have a light chew and grainy sweet notes, the crisp bean sprouts lend vegetal sweet flavour, and the crunchy deshelled prawns hold sweet savoury flavour.
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The highlight is the springy fish cake and bouncy fish balls, large in size with sweet salty savoury flavour.
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The large spongy triangles of tofu puff are a favourite, bursting with the salty savoury milky spicy notes of the broth. Small but juicy plump blood cockles with briny salty mineral flavour round this dish out.
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Laksa
Ming Fa
@ 246B Upper Thomson Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Established in December 1999 by Leith Neo and Alan Lau, this 'Miracle Cafe' has grown to be a beloved Singaporean casual eatery.
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This specific premium seafood rendition is only available at their Signature outlet, though the more accessible regular version is available across all outlets.
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The yellow-hued broth is creamy rich with coconut milk, dried shrimp, and laksa leaves, carrying savoury milky sweet spicy flavour.
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The base is springy thick rice vermicelli with grainy sweet flavour, crisp bean sprouts with vegetal sweet flavour, and large tofu puff triangles that burst with the flavours of the broth.
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The premium seafood includes whole shell on prawns with sweet savoury flavour, deshelled white clams with briny salty sweet flavour, and deshelled scallops with sweet savoury notes.
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Generously portioned, this is filling and satisfying. The regular version has hard boiled egg and fish cake in place of the premium seafood.
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Laksa
Qi Ji
@ White Sands, 1 Pasir Ris Central Street 3 #B1-K16
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Since August 2018, this under-the-radar brand has been serving decent noodle dishes from its 2 stalls in Hougang and Sengkang.
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I like their fiery broth with its resplendent use of bird's eye chili. Tempered with coconut milk, this has punchy spicy savoury milk sweet flavour.
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The large spongy tofu puffs absorb all that delicious broth, bursting with flavour. The long smooth thick rice vermicelli noodles and crisp bean sprouts combine for grainy vegetal sweet flavour.
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The springy fish cake slices lend sweet savoury flavour, while the bouncy hard boiled egg lends eggy sweet flavour.
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Small but chewy blood cockles with briny salty mineral flavour complete. The broth also has a grainy feel towards the end, from the finely minced dried shrimp.
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Laksa
Makan Panda
@ Hougang RiverCourt, 377 Hougang Street 32 #01-30
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

This chain brand was established in 1953 as 'Wang Jiao', and rebranded as 'Wang Cafe' in 2006, with the halal-certified spin-off 'Heavenly Wang' established in 2012.
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Their rendition has a homemade broth infused with coconut milk, dried shrimp, and laksa leaves, carrying savoury milky spicy flavour.
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The crisp bean sprouts and smooth thick rice vermicelli noodles lend grainy vegetal sweet flavour, while the bouncy hard boiled chicken egg lends eggy sweet flavour.
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The springy fish cake carries sweet savoury flavour, while the spongy tofu puffs soak up the flavours of the lovely broth. No blood cockles here, instead, there's crunchy deshelled prawns with sweet savoury notes.
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Laksa
Heavenly Wang
@ Alexandra Retail Centre, 460 Alexandra Road #02-35
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Founded by chef-owner Daniel Soo in 2000, this stall is named in tribute to the famous laksa hawkers of old who used to frequent that specific street in their trishaws.
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Their signature broth is actually less spicy and less rich than elsewhere, as they use less coconut milk and chili in preparation.
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Instead, there is a greater sweet savoury flavour from the use of premium ingredients simmered for over 2 hours to create their broth, including dried shrimp, fresh sea prawns, dried scallops, dried oysters, and other spices.
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There's silky smooth thick rice vermicelli noodles with grainy sweet notes, springy fish cake with sweet savoury flavour, crisp bean sprouts with vegetal sweet flavour, spongy tofu puffs with grainy sweet spicy flavour, and laksa leaves.
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Also crunchy deshelled prawns with sweet savoury flavour, and juicy blood cockles with mineral briny salty flavour.
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Add the chunky sambal belachan if you wish for a greater savoury salty spicy kick.
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Laksa
Famous Sungei Road Trishaw Laksa
@ Hong Lim Market & Food Centre, 531A Upper Cross Street #02-67
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Their rendition has a broth that is boldly savoury milky spicy in flavour, with the distinct taste of laksa leaves, fermented dried shrimp, and coconut milk.
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This pairs particularly well with the large spongy tofu puffs, which soak up all the lovely flavours of the warm broth.
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Silky smooth thick rice vermicelli noodles, crisp bean sprouts, and springy fish cake, combine for grainy vegetal sweet savoury flavour.
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Tiny juicy blood cockles dot the bowl, lending bursts of briny salty mineral flavour.
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Laksa
Ding Ji By Fei Siong Group
@ 501 Jurong West Street 51 #01-251
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Founded by Madam Ang Siew Yan in 1995, and having since handed over to nephew Zhang Ji Lin since 2006, this stall is famed for their rich creamy broth, probably the thickest around, formerly served in individual claypots.
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The heady spice mix to create the broth comprises galangal, turmeric, fermented shrimp paste, lemongrass, bird's eye chili, and more, all slow cooked over 2 hours.
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But the secret is the freshly squeezed coconut milk, lending a creamy texture that cannot be replicated without the painstaking effort. The result is a laksa broth that bursts with addictive savoury milky spicy flavour and freshness.
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The silky smooth thick rice vermicelli noodles hold grainy sweet flavour, while the crisp bean sprouts lend vegetal sweet flavour.
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The spongy tofu puffs burst with grainy savoury spicy flavour, the springy fish cake lends sweet savoury notes, and the juicy blood cockles burst with briny salty mineral flavour.
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They've also added chewy shredded chicken, whose gentle meaty savoury sweet flavour lends good body to this comforting bowl. Fresh laksa leaves lend a beautiful aroma.
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Laksa
Depot Road Zhen Shan Mei Laksa
@ Alexandra Village Food Centre, 120 Bukit Merah Lane 1 #01-75
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

They offer a hot and spicy rendition, with a drinkable soup that is rich yet balanced with savoury milky spicy flavour. The use of coconut milk, fermented dried shrimp, and laksa leaves carries through.
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The slippery smooth rice vermicelli noodles carry grainy sweet flavour, while the crisp bean sprouts lend vegetal sweet flavour.
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The spongy tofu puffs soak up grainy savoury spicy flavour, the springy fish cake lends sweet savoury salty flavour, and the juicy plump cockles lend briny salty mineral flavour.
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Hearty and comforting.
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Laksa
Chun Fu Fishball Minced Meat Noodle Laksa
@ Kovan 209 Market & Food Centre, 209 Hougang Street 21 #01-04
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Ivan Teh

Level 10 Burppler · 3628 Reviews

Ivan Teh RunningMan Corporate Adult Educator. Blogger (Lifestyle, Food, Travel, Ed). L&D Futurist.

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