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.
This is what makes a great Laksa — Cockles! I had not come across laksa with cockles all the years I am in Vancouver. I enjoyed the Laksa a lot. It was really good even though I was sweating profusely on a hot and humid day in a restaurant with bad ventilation.
It appears that next to each of the Laksa stall were Fruit Rojak (fruit salad). Since I did not want to stay on in the restaurant, I bought some to-go so that I can eat in the comfort of my hotel room. The rojak is really good too. What I like best is that they toast the tau-pok and yutiao before they mix it up. This makes them really hard and crunchy — not mushy at all.