Noodle Soup
One of the few laksa stalls still cooking over charcoal fire, this is old-school Katong laksa at its best. Served the traditional way — with just a spoon, no chopsticks — the pre-cut rice noodles are easily scooped up with rich, spicy coconut gravy.
Topped simply with cockles, fish cake slices and bean sprouts, it’s a humble bowl that delivers deep comfort. The gravy is smooth and drinkable, layered with umami from dried shrimp and lifted by a punchy sambal.
What began as a modest pushcart in 1956 now draws daily queues at its coffeeshop stall — proof that tradition, done right, never goes out of style.
