A Foodie’s Guide to the Best Singapore Katong Laksa

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  • Neighbourhood Life SG Team
A regular bowl of Singapore Katong laksa served in a coffee shop near East Coast Road, featuring thick rice noodles and thick bee hoon soaked in creamy laksa gravy made with coconut milk, evaporated milk, and fresh coconut. This flavourful, spicy soup is garnished with fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fish cake, fishcake, fresh prawns, prawns, cockles, blood cockles, and dried shrimp, with hints of dried oysters, blue ginger, and laksa paste. A spoon rests on the side—just a spoon—ready to eat this savoury, tasty dish. Popular at laksa stalls like Janggut Laksa, Asia Delight Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng, this laksa recipe is a personal favourite among seafood lovers in Singapore. Found in food centres, jalan besar, and roxy square, each stall opens with unique opening hours, offering lemak gravy, cooked with spices, chicken, otah, lard, milk, sugar, and garnish, then simmered to perfection. The flavour, taste, and curry depth make this Singapore laksa a must-try.
A regular bowl of Singapore Katong laksa served in a coffee shop near East Coast Road, featuring thick rice noodles and thick bee hoon soaked in creamy laksa gravy made with coconut milk, evaporated milk, and fresh coconut. This flavourful, spicy soup is garnished with fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fish cake, fishcake, fresh prawns, prawns, cockles, blood cockles, and dried shrimp, with hints of dried oysters, blue ginger, and laksa paste. A spoon rests on the side—just a spoon—ready to eat this savoury, tasty dish. Popular at laksa stalls like Janggut Laksa, Asia Delight Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng, this laksa recipe is a personal favourite among seafood lovers in Singapore. Found in food centres, jalan besar, and roxy square, each stall opens with unique opening hours, offering lemak gravy, cooked with spices, chicken, otah, lard, milk, sugar, and garnish, then simmered to perfection. The flavour, taste, and curry depth make this Singapore laksa a must-try.

If there’s one dish that captures the soul of Singapore, it’s laksa.

This isn’t just a bowl of noodle soup; it’s a national obsession packed with history, flavour, and a whole lot of love. From its Peranakan origins to modern twists, the story of laksa is the story of Singapore—a delicious melting pot of cultures. Singapore serves up a few different styles of this famous dish. You have the creamy, coconut-rich Katong laksa, the tangy, fish-based Assam laksa, and the spicy, robust Curry laksa. To really get to know this icon, you need to hit the streets. Join us on a flavour-packed tour as we hunt down the best laksa in Singapore, from the historic neighbourhood of Katong to the buzzing streets of Chinatown—two of Singapore’s most unique neighbourhoods.

What Exactly is Singapore Laksa?

Before you dive headfirst into a bowl, let’s break down what makes laksa so special.

Calling it a “spicy noodle soup” is a massive understatement. The heart of any great laksa is its gravy, known as kuah. This is where the magic happens, with a perfect balance of spices and aromatics that gives each bowl its unique character.
A regular bowl of Singapore Katong laksa served on a dark wooden table, showcasing rice noodles and thick bee hoon soaked in creamy laksa gravy made from coconut milk, evaporated milk, and fresh coconut. This flavourful, spicy soup is topped with fried tofu puffs, tofu puffs, tau pok, bean sprouts, fish cake, fishcake, fresh prawns, prawns, cockles, blood cockles, hard boiled egg, and a dollop of sambal, with hints of laksa paste, blue ginger, dried shrimp, dried oysters, and spices. A spoon and just a spoon rest beside the bowl, ready to eat this tasty, savoury dish. Found in laksa stalls across Singapore, including Asia Delight Laksa, Janggut Laksa, Yishun Laksa, Sungei Road Laksa, Ng Chwee Seng, and best laksa stalls near East Coast Road, jalan besar, roxy square, and food centres, each stall opens with unique opening hours. This personal favourite laksa recipe is cooked with chicken, seafood, otah, lard, milk, sugar, and garnish, then simmered to perfection. Whether in a coffee shop or small bowl, the gravy, broth, and curry deliver unforgettable taste, flavour, and fragrant lemak richness—an iconic Singapore laksa experience.

Anatomy of a Perfect Bowl:

  • The Gravy: This is the soul of the dish. It can be a creamy coconut milk base or a tangy tamarind and fish stock. A good gravy is a flavour bomb, layered with galangal, lemongrass, turmeric, chillies, and dried shrimp (hae bee). Dried shrimps are often soaked before being blended into the spice paste, adding umami and depth to the broth. The gravy is gently simmered to develop its rich flavors and achieve a lemak (rich, creamy) consistency. Some stalls serve a thicker gravy, which many fans believe makes for a richer, more satisfying bowl.
  • The Noodles: Thick rice vermicelli (chor bee hoon) is the classic choice. Its soft texture is perfect for soaking up all that amazing gravy. Some stalls use yellow egg noodles or even a mix of both.
  • The Toppings: These add texture and flavour. Think fresh cockles (hum), juicy prawns, slices of fish cake, hard boiled egg, and blood cockles—classic seafood toppings that enhance the authenticity and flavor of the dish. Seafood such as prawns and cockles are commonly used, and ingredients like blood cockles are cleaned, salted, and quickly cooked (blanched) before being added to the bowl. Fried tofu puffs (tau pok) act like little sponges. A sprinkle of chopped laksa leaves (Vietnamese coriander) adds a final, essential herby aroma.
  • The Sambal: A dollop of sambal belacan (chilli paste) is non-negotiable for many. It adds a customisable kick of heat and a deep, savoury flavour.

Key Laksa Types in Singapore:

A vibrant trio of laksa bowls—each a personal favourite—showcasing Singapore Katong laksa with rice noodles, thick bee hoon, and noodles soaked in creamy laksa gravy made from coconut milk, evaporated milk, fresh coconut, and milk. The soup is spicy, savoury, and flavourful, cooked with laksa paste, blue ginger, dried shrimp, dried oysters, sambal, spices, sugar, lard, and garnish, then simmered to perfection. Toppings include fish cake, fishcake, fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fresh prawns, prawns, cockles, blood cockles, chicken, and seafood, all served in a regular bowl or small bowl with just a spoon or spoon on the side. This tasty dish is a staple at laksa stalls like Asia Delight Laksa, Janggut Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng, found in food centres, coffee shops, and stall locations along East Coast Road, jalan besar, and roxy square. Whether you're exploring katong laksa or discovering the best laksa stalls, each stall opens with unique opening hours, offering a recipe that celebrates Singapore laksa's rich taste, curry broth, and lemak gravy. A true Singapore culinary icon you’ll want to eat again and again.

  • Katong Laksa: The quintessential Singaporean version. It’s known for a rich, creamy, and slightly sweet coconut gravy. The noodles are famously cut into shorter lengths, so you can eat the whole dish with just a spoon.

  • Curry Laksa: Very similar to Katong laksa, but it often has a stronger curry powder kick. You might also find chicken or other meats in the mix.

  • Assam Laksa: Hailing from Penang, this is the polar opposite of the creamy versions. It has a sour, tangy fish-based broth made with tamarind (assam). It’s garnished with fresh mint, pineapple, and torch ginger flower for a refreshing punch.

Singapore’s laksa scene stands out because of its Peranakan influence, which blends Chinese ingredients with Malay spice pastes (rempah). The result is a flavour that’s uniquely complex, balanced, and utterly addictive.

Katong: Home of Singapore’s Most Famous Katong Laksa

A vibrant row of Peranakan-style shophouses along East Coast Road and jalan besar, near iconic laksa stalls like Janggut Laksa, Asia Delight Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng. These coffee shop and food centre locations are home to Singapore Katong laksa and katong laksa, often served in a regular bowl or small bowl with just a spoon. The laksa recipe features rice noodles, thick bee hoon, and noodles soaked in creamy laksa gravy made from coconut milk, evaporated milk, fresh coconut, and milk, cooked with laksa paste, blue ginger, dried shrimp, dried oysters, sambal, spices, sugar, lard, and garnish, then simmered to perfection. Toppings include fish cake, fishcake, fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fresh prawns, prawns, cockles, blood cockles, chicken, and seafood. This tasty, savoury, spicy dish is a personal favourite among Singapore laksa lovers, known for its flavourful gravy, rich broth, and unforgettable taste. Whether at roxy square or a hidden stall that opens with unique opening hours, this food experience is a must-eat in Singapore.

The leafy eastern neighbourhood of Katong is the spiritual home of Singaporean laksa. With its colourful old shophouses and strong Peranakan heritage, stepping into Katong feels like a trip back in time. It was here, along the iconic east coast road, in the mid-20th century, that hawkers started serving a unique style of laksa that would become a national treasure.

The other trademark is the short noodles. Legend has it this was done so customers could slurp it up with a spoon while standing. To eat it like a local, stir the sambal into the gravy and make sure every spoonful has a bit of everything. Most stalls offer both a regular bowl and a small bowl, so you can choose your portion size.

Best Laksa Stalls:

Many of the best laksa stalls in Singapore have been run by the same families for generations, with each owner adding their own twist to the classic dish. Some might enrich their gravy with evaporated milk or a touch of lard for extra creaminess, while others use fresh coconut and dried oysters to deepen the flavour. It’s this dedication to craft and tradition that makes every bowl unique.

  1. 328 Katong Laksa: Made world-famous after a taste-off with Gordon Ramsay, this is probably the most recognised laksa spot on the island. The gravy is creamy and well-balanced, and the place is always buzzing. You can order a regular bowl or a small bowl depending on your appetite. Opening hours: the stall opens daily from 9am to 9pm.
  2. Janggut Laksa (The Original Katong Laksa): This stall, currently located in Roxy Square, proudly claims to be the inventor of the Katong style. Their gravy is a bit grittier and more rustic, with a huge umami hit from the dried shrimp. Janggut Laksa traces its roots back to Ng Juat Swee, who played a key role in the early development of Katong laksa and passed down his recipe through generations. A must-try for food history lovers. Choose between a regular bowl and a small bowl. Opening hours: the stall opens from 8am to 5pm daily.
  3. Roxy Laksa: Tucked away in Timbre+ Eastside food court, this stall has been around since 1952. Their laksa is lighter but still packed with flavour, using a recipe passed down through generations. Both regular bowl and small bowl options are available. Opening hours: the stall opens from 10am to 8pm, closed on Mondays.

A crowd’s favourite among these is Janggut Laksa. The rich, rustic gravy and deep umami flavour make it stand out and the sense of history behind every bowl.

Chinatown: Where Tradition Meets a Modern Twist

A lively evening street scene in Singapore’s Chinatown, near laksa stalls and food centres serving Singapore Katong laksa, katong laksa, and Singapore laksa. The bustling area, close to jalan besar, roxy square, and East Coast Road, is home to best laksa stalls like Asia Delight Laksa, Janggut Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng. These coffee shop and stall locations offer laksa recipes featuring rice noodles, thick bee hoon, and noodles soaked in creamy laksa gravy made from coconut milk, evaporated milk, fresh coconut, and milk, cooked with laksa paste, blue ginger, dried shrimp, dried oysters, sambal, spices, sugar, lard, and garnish, then simmered to perfection. Toppings include fish cake, fishcake, fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fresh prawns, prawns, cockles, blood cockles, chicken, and seafood, served in a regular bowl or small bowl with just a spoon or spoon. This tasty, savoury, spicy dish is a personal favourite for its flavourful gravy, rich broth, and unforgettable taste. Whether exploring stall opens and opening hours or enjoying the soup soaked in lemak goodness, this food experience is a must-eat in Singapore.

Chinatown offers a completely different but equally delicious laksa experience. Here, the dish reflects the area’s history as a hub for Chinese immigrants, with bowls that sometimes taste more like a Chinese-style curry noodle. The vibe is electric, whether you’re in a massive hawker centre or a cool, modern eatery.

Best Laksa Spots in Chinatown:

  • Famous Sungei Road Trishaw Laksa: Found in the Hong Lim Market & Food Centre, this Michelin Bib Gourmand winner serves a unique laksa. The gravy is made smoother and lighter with evaporated milk and fresh coconut juice. You can even get a special version with crayfish.

  • Truly Curry Rice: Don’t let the name fool you. This stall in Chinatown Complex serves a fantastic, old-school curry chicken noodle that has all the comforting notes of laksa. It’s thick, hearty, and incredibly satisfying.

The Heartlands: Discovering Hidden Laksa Gems

To find some of Singapore’s most authentic laksa, you need to head into the heartlands.

A dazzling nighttime aerial view of Singapore, showcasing the vibrant cityscape near jalan besar, roxy square, and East Coast Road, where iconic laksa stalls like Asia Delight Laksa, Janggut Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng stall opens with unique opening hours. These coffee shop and food centre locations serve Singapore Katong laksa, katong laksa, and Singapore laksa in a regular bowl or small bowl, often with just a spoon or spoon on the side. The laksa recipe features rice noodles, thick bee hoon, and noodles soaked in creamy laksa gravy made from coconut milk, evaporated milk, fresh coconut, and milk, cooked with laksa paste, blue ginger, dried shrimp, dried oysters, sambal, spices, sugar, lard, and garnish, then simmered to perfection. Toppings include fish cake, fishcake, fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fresh prawns, prawns, cockles, blood cockles, chicken, and seafood. This tasty, savoury, spicy dish is a personal favourite for its flavourful gravy, rich broth, and unforgettable taste—a must-eat food experience in Singapore.

Heartland laksas are unpretentious, affordable, and made with a lot of passion. They serve a loyal local crowd, so you know the quality is top-notch. Every stall has its own secret, with some being spicier and others more savoury.

Must-Try Heartland Stalls:

  • Sungei Road Laksa: This legendary stall in the Jalan Berseh area is just a stone’s throw from jalan besar, a district renowned for its traditional hawker culture and iconic food experiences. The stall still cooks its gravy over a charcoal fire, giving it a subtle smokiness you won’t find anywhere else. The gravy is light but flavourful, and at just a few dollars a bowl, it’s a bargain.

  • 928 Yishun Laksa: A true hidden gem in the north. This stall is famous for its super affordable and delicious laksa. The long queue tells you everything you need to know about its creamy, well-balanced gravy and generous toppings.

Assam Laksa: A Tangy Treasure Hunt

A regular bowl of assam laksa with rice noodles and thick bee hoon soaked in creamy laksa gravy made from coconut milk, evaporated milk, fresh coconut, and milk, cooked with laksa paste, blue ginger, dried shrimp, dried oysters, sambal, spices, sugar, lard, and garnish, then simmered to perfection. The spicy, flavourful broth is served with fish cake, fishcake, fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fresh prawns, prawns, cockles, blood cockles, chicken, and seafood, garnished with mint, cucumber, and lime. This tasty, savoury dish is a personal favourite found at laksa stalls like Asia Delight Laksa, Janggut Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng, located near jalan besar, roxy square, and East Coast Road in Singapore. Whether in a small bowl or bowl with just a spoon or spoon, these stall opens at various opening hours in coffee shop and food centre settings, offering iconic katong laksa, Singapore Katong laksa, and the best laksa stalls with unforgettable taste, recipe, curry, and lemak richness—an essential eat for any food lover.

Quick Read: Kampong Gelam is alive with Malay traditions for every visitor—take part in craft workshops, savor dishes like nasi lemak, and experience performances and art forms handed down through generations.

While creamy laksa rules in Singapore, there’s a lot of love for the tangy, fish-based Assam laksa too. With its Malaysian roots, this dish is a totally different experience. The broth is a complex, invigorating mix of flaked mackerel, tamarind, lemongrass, and galangal.

A great Assam laksa balances sour, spicy, sweet, and savoury notes. It’s served with thick rice noodles and a refreshing garnish of shredded cucumber, onions, pineapple, and mint leaves. A drizzle of sweet shrimp paste (hae ko) is often added for an extra layer of funky goodness.

Where to Find Great Assam Laksa:

  • Penang Signature Assam Laksa (Admiralty): Tucked away in a coffee shop up north, this stall serves an authentic version that will transport you straight to Penang. The broth is thick with fish and perfectly tangy.
  • D’Laksa: This popular chain has several outlets and offers a consistently good Assam laksa. It’s a great starting point if you’re new to this sour and spicy delight.

Cooking with Laksa: A Simple Recipe for Home Cooks

A split-screen showing the preparation of Singapore laksa, with laksa gravy being ladled into a regular bowl of rice noodles, thick bee hoon, and bean sprouts, followed by a finished dish served with fresh prawns, prawns, fish cake, fishcake, fried tofu puffs, tofu puffs, tau pok, hard boiled egg, cockles, blood cockles, chicken, and seafood. The spicy, creamy broth is made from coconut milk, evaporated milk, fresh coconut, and milk, cooked with laksa paste, blue ginger, dried shrimp, dried oysters, sambal, spices, sugar, lard, and garnish, then simmered to perfection. A hand squeezes lime over the soup, adding a fragrant, flavourful touch to this tasty, savoury food. Found in laksa stalls across Singapore, including Asia Delight Laksa, Janggut Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng, this personal favourite laksa recipe is a must-eat at food centres, coffee shops, and stall locations near east coast road, jalan besar, and roxy square. Whether in a small bowl or with just a spoon or spoon, each stall opens with unique opening hours, offering iconic katong laksa, Singapore Katong laksa, and the best laksa stalls with unforgettable taste, curry, and lemak richness.

Craving a taste of Singapore laksa at home? You’re in luck—making a comforting bowl of laksa is easier than you might think, especially with the help of a good laksa paste.

  1. Start by heating a little oil in a pot and sautéing the laksa paste until it’s fragrant and the spices bloom. Add your choice of protein—chicken, fresh prawns, or a mix of seafood—and cook until just done, letting the flavors meld together.
  2. Next, pour in creamy coconut milk and a splash of water or stock, then bring the broth to a gentle simmer. Let it cook for 10-15 minutes so the spices infuse the milk, creating that signature lemak (rich and creamy) laksa gravy. Meanwhile, prepare your rice noodles according to the package instructions.
  3. To serve, ladle the hot, spicy broth over a generous mound of noodles, then top with slices of fish cake, fried tofu puffs, and more fresh prawns. Garnish with bean sprouts and a spoonful of sambal for extra heat.
With a few simple steps, you can bring the flavors of Singapore’s best laksa stalls right into your own kitchen.

Laksa Pairings: Drinks and Desserts

A refreshing glass and pitcher of calamansi juice, often served alongside Singapore laksa and katong laksa at laksa stalls and food centres across Singapore, including Asia Delight Laksa, Janggut Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng. These coffee shop and stall locations near east coast road, jalan besar, and roxy square offer laksa recipes featuring rice noodles, thick bee hoon, and noodles soaked in creamy laksa gravy made from coconut milk, evaporated milk, fresh coconut, and milk, cooked with laksa paste, blue ginger, dried shrimp, dried oysters, sambal, spices, sugar, lard, and garnish, then simmered to perfection. Toppings include fish cake, fishcake, fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fresh prawns, prawns, cockles, blood cockles, chicken, and seafood, served in a regular bowl or small bowl with just a spoon or spoon. This tasty, savoury, spicy dish is a personal favourite for its flavourful gravy, rich broth, and unforgettable taste, often enjoyed with calamansi juice to balance the lemak richness. Whether exploring stall opens and opening hours or savoring every bite and sip, this food experience is a must-eat in Singapore.

Laksa packs a rich and spicy punch, so pairing it with the right drink or dessert makes the meal even more satisfying. A zesty glass of calamansi lime juice is a top pick—it cuts through the creaminess and refreshes your palate. If you prefer something milder, chilled barley water is soothing and helps take the edge off the spice.

Don’t forget dessert! After a steaming bowl, cool things down with a local treat like ice kachang—shaved ice piled high with sweet syrups and toppings. Another classic is chendol, with its creamy coconut milk, soft pandan jelly, and rich palm sugar syrup. These favourites not only balance out the laksa’s heat but also round out your foodie adventure on a sweet note.

The Perfect Sidekicks

A vibrant otah on a banana leaf, surrounded by blue ginger, red chili, garlic, and onion—ingredients often used in laksa recipes across Singapore. This dish, commonly found at laksa stalls like Asia Delight Laksa, Janggut Laksa, Yishun Laksa, Sungei Road Laksa, and Ng Chwee Seng, is cooked with laksa paste, coconut milk, evaporated milk, fresh coconut, and milk, then simmered into creamy laksa gravy. Served in a regular bowl or small bowl with just a spoon or spoon, Singapore Katong laksa and katong laksa feature rice noodles, thick bee hoon, and noodles soaked in spicy, flavourful broth. Toppings include fish cake, fishcake, fried tofu puffs, tofu puffs, tau pok, bean sprouts, hard boiled egg, fresh prawns, prawns, cockles, blood cockles, chicken, and seafood, garnished with sambal, dried shrimp, dried oysters, sugar, lard, and other spices. Found in coffee shop and food centre settings near east coast road, jalan besar, and roxy square, each stall opens with unique opening hours, offering a tasty, savoury personal favourite that’s a must-eat in Singapore for its unforgettable taste, curry depth, and lemak richness.

A bowl of laksa is a meal in itself, but the right side dishes can make it even better.

  • Side Dishes: Look for otah-otah, a grilled fish paste in a banana leaf. Its smoky flavour is a perfect match for the creamy gravy.
  • Drinks: Cut through the richness with a glass of calamansi lime juice or a refreshing iced barley drink.
  • Desserts: Cool down with a classic Singaporean dessert like ice kachang or chendol.

Now You’re Ready to Create Your Own Laksa Adventure

From Katong to Chinatown, from creamy bowls to tangy Assam delights, Singapore’s laksa scene offers something for every palate.

The “best” laksa isn’t just about the most famous stall—it’s the one that speaks to you, warms your soul, and leaves you wanting more.

So go explore, and slurp your way through one of the world’s greatest noodle dishes.