328 Katong Laksa
3 savesRecommendation by Lemi
If 328 Katong Laksa’s creamy and fragrant laksa is Batman, then the huge Otah is its Robin. No meal here would be complete without a mouthful of fresh prawns and Squid Otah. It’s the perfect one-two kick of spicy and creamy that you can easily find on the island since 328 Katong Laksa started expanding with more branches.
51 East Coast Road, Singapore
Other posts about 328 Katong Laksa
328 Katong Laksa is famous for beating world-renowned chef Gordon Ramsay in a 2013 cooking showdown. The eatery dishes out Singapore’s best Katong Laksa. Their recipe features noodles cut up into small pieces that can be eaten with just a spoon. Pair the delicious broth with otah (fish cake grilled in a banana leaf) for the perfect balance of flavors. Be wary of the chili, though. Let the vendor know that you want your order without the spice; otherwise, they’ll put sambal directly on your spoon—you’ll have no other choice but to mix it in your Laksa!
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Laksa might be the dish on its signboard, but it’s his take on the classic Mee Siam that stall owner Daniel Soo takes the most pride in. The 60-year old concocts a special blend of juices in place of the usual tamarind juice, giving the dish a fragrant and fruity flavor that tantalizes customers’ taste buds. Years of perfecting the recipe have garnered him rave reviews from the Michelin Guide and other major publications, attracting guests from faraway corners who visit Hong Lim Market just for a taste of his famed dishes.
Laksa Janggus
Laksa is a staple food in Southeast Asian cuisine. You can find a Laksa recipe in Indonesia, Singapore, Thailand and Malaysia. Henceforth, there are different variations. In Malaysia, you can find two of these versions on the market: Chinese Laksa, and Malay Laksa. The distinct difference is the shrimp sauce Chinese Laksa has, while Malay Laksa doesn’t use said sauce giving it a milder flavor, and they’re usually served with a hardboiled egg. Just by the name, Laksa Janggus serves the traditional favorite Malay Laksa with a recipe that dates back almost 30 years ago. What started as a stall under a Janggus Tree (Malay term for cashewnut; hence the name), is now an open- aired complex that seats up to 100 diners at a time. What sets their Laksa apart in particular is that the noodles are handmade, giving a unique texture compared to store bought noodles. Aside from this, Laksa Janggus also has two other food stalls: one that sells batter fried bananas (pisang goreng), and another that sells cold Malay drinks, and shaved ice with beans and jelly for desert (Air Batu Campur).
Dragon Tree Katong Laksa
Authentic Katong Laksa! Creamy, filled with seafood and just the right amount of spice. Owners are locals who are also extremely nice and would even suggest other things to order. We got their Katong Laksa, Kaya Toast Set and Iced Milo! 💯
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