Definitely at the top of overseas Singaporeans’ list of most-missed dishes. Laksa plays off smooth, rice noodles against rich, velvety gravy of coconut milk, spices, dried shrimp and chilli, with toppings of fresh prawns, cockles, and sliced fishcake. So entrenched is this Peranakan classic in local cuisine, that the Malay daun kesum leaves that garnish it have the English nickname – laksa leaf! 

Perhaps the most famous version was sold in the Katong (East Coast) area more than 50 years ago by a hawker nicknamed ‘Janggot’, who learnt how to cook laksa from Peranakan cooks – and who subsequently married the daughter of one of his Peranakan customers! In those days, street hawkers doled out laksa served in porcelain bowls from carts they pushed along the road. Currently, several Katong eateries tout their laksa as being closest to the original, but only one has registered the name “Katong Laksa” as a trademark. 

Highly Recommended 

• Tong Jimian
  Not too rich, with very ‘drinkable’ gravy.
  #01-100 Golden Mile Food Centre, 505 Beach Road
  
  
• Sungei Road Laksa
  A very traditional style of Iaksa, the fragrant gravy is made with fresh coconut milk.
  #01-100, BIk 27 Jalan Berseh
  
  
• 328 Katong Laksa
  The Katong style of laksa has very thick, ‘coconutty’ gravy — aromatic and very filling.
  Branches at 216 and 51 East Coast Road