Noodle Soup
Laksa is almost synonymous with Katong, and among the many stalls serving this iconic Singaporean dish, the most famous is The Original Katong Laksa — affectionately known as Janggut Laksa. Its Roxy Square outlet operates from an air-conditioned coffeeshop with plenty of seating, offering a comfortable setting to enjoy this heritage bowl.
The founder, Ng Juat Swee, was fondly nicknamed “Janggut” (Malay for beard). As early as the 1940s, he was selling laksa along the Marine Parade beachfront. By the 1950s, together with his younger brother Ng Chwee Seng, he peddled laksa from a tricycle before establishing their first stall at 49 East Coast Road in the late 1950s — cementing its identity as Katong Laksa.
The menu is simple: laksa only, priced at S$5 (small), S$6 (medium), and S$7 (large). The broth strikes a satisfying balance — rich and creamy (“lemak”) without being overly heavy. Each bowl comes with prawns and slices of fishcake, and typically cockles as well (though these can be omitted upon request). Even with chilli added, the heat remains approachable, allowing the fragrant coconut-based gravy to shine.
See original blog post: http://tinyurl.com/z2b8nj2
