"Singapore's most complex noodle soup: coconut curry broth with cockles, tofu puffs and prawns. The Katong version uses pre-cut short noodles eaten entirely with a spoon."
About Laksa
Singapore's most complex noodle soup — thick rice noodles in a coconut-cream curry broth of dried shrimp, candlenut, lemongrass, galangal and belachan topped with cockles, tofu puffs, prawns and a quenelle of sambal; Katong laksa uses short noodle pieces eaten with a spoon; 328 Katong Laksa is the most debated address in Singaporean food history.
Laksa — a staple of Singapore's cuisine
Thick rice noodles in a coconut-cream curry broth of dried shrimp, candlenut, lemongrass, galangal and belachan, topped with cockles, tofu puffs, prawns and a quenelle of sambal. Katong laksa uses short noodle pieces eaten with a spoon.
Katong laksa (the most famous Singapore variant) uses short noodles that are pre-cut so the entire dish is spoon-only. 328 Katong Laksa is the most debated address in Singaporean food history.
What to Expect
The laksa arrives in a deep bowl, the coconut broth orange-red and fragrant. The cockles are still slightly open. The tofu puffs absorb the broth. The sambal goes in last and is stirred through.
Why Try It
Laksa is the dish that shows Singapore's Peranakan heritage most directly — the Chinese and Malay elements merged in a single bowl.
Insider Tips
328 Katong Laksa on East Coast Road is the most historically significant address.
Add the sambal gradually — the broth is already well-spiced.
The cockles should be just barely cooked — open but not rubbery.
