Laksa

The laksa broth is a mix of coconut milk and spices mixed to get the perfect thick and spicy broth. White vermicelli noodles are added with ingredients such as fishcake, cockles and prawn.

The special homegrown Singaporean laksa is the Katong styled laksa, which is popular amongst Singaporeans looking for a spicy and thick broth to complement the noodles. You can easily find this dish in coffeeshops, hawker centres and laksa speciality restaurants all across Singapore.

The laksa broth is a mix of coconut milk and spices mixed to get the perfect thick and spicy broth. White vermicelli noodles are added with ingredients such as fishcake, cockles and prawn.

Chilli Padi (Joo Chiat)

Chilli Padi (Joo Chiat) is on the MICHELIN Guide’s Point of View. It serves authentic Peranakan dishes in the heart and centre of the Peranakan culture at Joo Chiat. Some of the dishes served include, kueh pai ti, ikan assam pedas and ayam rendang. The laksa is their speciality, with a thick broth added with coconut milk and is served with ingredients such as fish slices, deep-fried tofu and cockles for great taste.

Heng Heng Cooked Food

Heng Heng Cooked Food is on the MICHELIN Guide’s Point of View. It serves laksa and prawn noodles which is cooked upon ordering. Its speciality the laksa has a hearty broth and is served with ingredients such as fish slices, deep fried tofu and cockles for great taste.

Famous Sungei Road Trishaw Laksa

Famous Sungei Road Trishaw Laksa is on the MICHELIN Guide’s Point of View. Some of its signature dish is the laksa which is known to have a thick and rich broth for the best savour.