On the last night in Singapore, I was alone with no one to join me for dinner. I remember seeing some brightly lit shophouses behind the hotel I was staying everytime I drove past. So, I thought I take a short walk and check out the shops.
Little did I realize that I had stumbled on the row of restaurants famous for the Katong Laksa. There are several shops serving the Katong Laksa and each claiming to be either the original or the best. They have signs and photos plastered all over the open-air restaurant supporting the claims.
I counted four restaurants along the stretch — each of them numbered. After surveying the stalls, I decided to try out the “49” shop. It’s on 49 East Coast Rd.
Unlike the other type of Laksas, Katong Laksa uses noodles that are cut up into smaller pieces so that the entire dish can be eaten with a spoon alone (without chopsticks).
The coconut-based broth is much thicker than the other variants of Laksa. It is certainly more richer. Also, instead of yellow egg-noodle, they use white lai-fun noodles.