48 Roxy Laksa
1,220 East Coast Parkway,
East Coast Lagoon Food Village, Stall 48
The owners here are third-generation laksa cooks, the original owner having sold his dish outside then Roxy theatre since 1952.
The prawns and fish cake stand out for their size and freshness. The rempah is home-made, which makes this rendition all the more unique.
Opens: 10.30am to 9pm on weekdays, 8.30am to 8.30pm on weekends and public holidays
Price: $4/5
Terry Katong Laksa
Bukit Timah Market and Food Centre, #02-094
A healthier version that doesn’t detract from hearty.
Hawker Mr Andy Koh, 47, insists on not adding MSG, sugar or evaporated milk to his laksa.
The gravy – fragrant with fresh coconut – is lighter than usual. Adding an otah costs you 50 cents, but it’s a small price to pay as it makes for a delightful combination.
Opens: 8am to 8pm daily. Closed on Wednesdays
Price: $3
Depot Road Zhen Shan Mei Claypot Laksa
Block 119 Bukit Merah Lane 1
Alexandra Village, #01-75
What’s not to love? Quality fish cake, noodles done al dente, creamy and consistent gravy.
Beansprouts, tau pok, fresh cockles and slivers of chicken breast combine in a claypot to make this a creamy delight.
You might wish the noodles were cut “Katong laksa-style” though – imagine wolfing down spoonfuls of hearty gravy and noodles in joyful abandon.
Opens: 9am to 5pm daily. Closed on Sundays
Price: $3.50/4.50/5.50
Lucy’s Penang Delights
Block 117 Aljunied Avenue 2, #01-05
(Another branch opens on Dec 8 at Block 87
Bedok North Street 4, #01-191)
As popular for its laksa as as its char kuay teow.
The recipe for this assam laksa comes from the owner’s aunt in Penang. They use kambong fish.
The sour and spicy flavours of the gravy are offset by the firm, salty and very fresh flesh of the fish.
Opens: 8am to 8pm daily. Closed on Mondays
Price: $4/5
Sungei Road Laksa
Block 27 Jalan Berseh, Jin Shui Kopitiam, #01-100
This laksa had its beginnings in a pushcart in front of an ice factory at Sungei Road in 1956.
Mr Wong Yew Poh, 73, helms this one-stall family business in front of a charcoal stove.
The gravy is light but fragrant, and there are plenty of fresh cockles. There really is little to complain about. Oh, did we mention that it costs only $2?
Opens: 9am to 6pm. Closed on alternate Wednesdays.
Price: $2/3
328 Katong Laksa
51 East Coast Road
The gravy here is “lemak” – rich, and full of coconut milk.
Noodles have a pleasant springiness and the fish cakes and shrimp are very fresh.
Opens: 8am to 10pm daily
Price: $4/5/6
Katong Laksa
1 Telok Kurau Road
Another recipe that claims it is over 40 years old. This one is special for adding minced meat to the gravy that gives both sweetness and a crumbly texture.
The owner starts making the gravy at 6am daily. The accompanying noodles are cooked al dente, and the sambal packs a seriously spicy kick.
Opens: 8am to 3pm daily
Price: $3/3.50/4
49 Katong Laksa
49 East Coast Road, Hock Tong Hin Eating House
The recipe is more than 40 years old, and was handed down from the owner’s father.
The gravy here is lighter than at its 328 counterpart, with the sambal giving a sweetish counterpoint to the otherwise spicy dish.
The cockles are satisfyingly moist too.
Opens: 9am to 9pm daily. Closes at 3pm on Mondays
Price: $4/5
