Dig in!

Not only does Laksa give the chicken rice a run for its money as Singapore’s national dish, but it’s a dish that lingers…

We certainly don’t mind skipping the usual breakfast fare for that Laksa experience.

Prelude to the love affair

In Indonesia, Laksa means sepuluh ribu or "10 thousand" a reference to the many strands of the fine white vermicelli noodles in the dish. The name is believed to be of Sanskrit origin. Others believe it is of Chinese origin, the dish having been brought in by immigrants and has eventually adapted to local palates. There is also evident Peranakan influence although the use of mint leaves and the sour flavour gives off Thai influences as well. But whoever came up with Laksa, we are forever indebted to the dish.

Bring it on!
Bring in the rice noodles in coconut curry soup, throw some seafood (usually cockles) and slices of fish cake, add up some fried bean curd and encore with garlic, red chilies, belacan (dried shrimp paste), lemongrass, galangal root and turmeric and ta-da --- you have Singapore’s beloved Laksa. The key ingredient giving Laksa its unique flavour and aroma is the Laksa leaf, locally known as the daun kesom (Polygonum Hydropiper) or the pepper plant or water pepper.

Popular Variations
Curry Laksa refers to noodles served in coconut curry soup, while Assam Laksa is served in sour fish soup. By default, Laksa means the standard Curry Laksa while Assam Laksa refers to the standard Penang version.

Popular variants of Curry Laksa include Laksa Lemak, also known as Nyonya Laksa with rich coconut gravy; Katong Laksa with noodles cut up into smaller pieces so that the entire dish can be eaten with a spoon and Sarawak Laksa, a tamarind-based soup topped with strips of chicken strips and prawns. 

Penang Laksa, a variant of Assam Laksa is a sour fish-based soup made with mackerel (ikan kembung), while the Johor Laksa though with coconut milk, with 'kerisik', dried prawns, lemon grass, galangal and spices akin to curry and uses spaghetti instead of the normal rice noodles or vermicelli, traditionally eaten using the hand since the noodles are knitted (cetak) into a disk for each serving.

Where to go for that Laksa Experience:

For a Katong Laksa craving, quick hail a cab and go to #01-02 Bedok North St 2, Block 128 Coffee shop, Seafood Marine Parade or to Jiu Shan Coffeeshop located at the junction of Telok Kurau and Changi Road.

For the Peranakan version of Laksa head to Roxy Laksa, East Coast Lagoon Hawker Centre; Brasserie Tatler, Marina Mandarin and a coffee house in Ghim Moh, you will find the stall called Peranakan Food (the right spot for Laksa lovers not fond of cockles).

Outlets to go for Sarawak Sambal Laksa include Heng's Laksa, TKM Eating House situated at 12 Pahang Street.

Best Nonya Laksa is served at the Lion City Coffeehouse, Lion City Hotel near Paya Lebar MRT station.

For the unwitting and who just can’t decide, try the Laksa at AH Meng at Orchard Point.