This is one of the few laksa stalls that still cooks over charcoal fire. It's served Katong style, with just a spoon, no chopsticks. Scoop up the pre-cut rice noodles along with the spicy coconut gravy. It's a humble dish, just topped with cockles, fishcake slices and beansprouts, but so comforting. The easy-to-drink gravy gets its umami punch from dried shrimps and a killer sambal. This started out as a humble pushcart in 1956 but sees long lines daily now at this coffeeshop stall.

camemberu

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