Quick answer: The most talked-about laksa in Singapore comes from seven hawker stalls and shops, each with its own character. Janggut Laksa keeps the original Katong recipe alive at Roxy Square. 928 Yishun pulls a steady queue for its balanced, sambal-kicked broth. Sungei Road Laksa is the one cooked over charcoal. 328 Katong Laksa is the celebrity magnet, while Famous Sungei Road Trishaw goes big with crayfish. For a sizzling claypot number, head to Depot Road, and George’s in the east does monster portions from early morning.
One of 30 guides in Best Malay, Peranakan & Local Food in Singapore — worth a look if you are still weighing options.
Seven bowls worth crossing the island for
Janggut Laksa
This is the one many old-timers still call the real deal. Janggut Laksa has been at Roxy Square since the 1950s, serving the same lemak broth that put Katong laksa on the map. The soup is smooth and full-bodied, with a distinct hae bee fragrance and just enough coconut to coat the thick vermicelli without weighing it down. You get fresh prawns, cockles, fishcake, and a choice of small, medium, or large portions. The flavour is deep and balanced—more aromatic than fiery—and the bowl feels light enough that you won’t need a nap afterwards. It suits the person who wants to taste the dish as it was done decades ago, maybe after a morning wander along the East Coast. Go early; they close by late afternoon.
Address: 50 East Coast Road, #01-64, Roxy Square, Singapore 428769
Hours: Daily 10:30am – 4:30pm
Website: Janggut Laksa
928 Yishun Laksa
Up in the north, this stall has quietly become a reason to visit Yishun beyond the jokes. 928 Yishun Laksa draws a steady crowd for a broth that walks the line between creamy and thin, so it doesn’t feel heavy even when you polish off the whole bowl. The bowl comes packed—crabstick, bean sprouts, fish cakes, a whole boiled egg, and tau pok that soaks up the gravy properly. Stir in a spoonful of the homemade sambal and the heat wakes everything up. Prices start from $4, which is a steal for how much you get. If you live in the north or are heading that way for errands, this is the sort of lunch that leaves you full and happy without drama.
Address: 928 Yishun Central 1, #01-155, Singapore 760928
Hours: Monday – Saturday 8:30am – 6pm
Phone: +65 9731 9586
Website: 928 Yishun Laksa
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Sungei Road Laksa
This stall has been around since the 1960s and still cooks its laksa over charcoal, which gives the broth a gentle smokiness you don’t find elsewhere. The gravy is a light orange, not too thick, and it carries a savoury hae bee depth along with the coconut. Inside the bowl: thick vermicelli, prawns, and cockles so plump they’re borderline enormous. There is just one size—$4 a bowl—and you eat it with a spoon, no chopsticks needed. The whole experience feels old-school in the best way, especially when you see the charcoal fire going. It is the kind of place you bring a friend who thinks they have tried every laksa in town, just to watch their face when the smoke hits.
Address: 27 Jalan Berseh, #01-100, Singapore 200027
Hours: Thursday – Tuesday 9:30am – 4pm
Website: Sungei Road Laksa
328 Katong Laksa
328 Katong Laksa is the one that beat Gordon Ramsay in a cook-off and still has the celebrity photos on the wall to prove it. The broth here is punchy and coconut-rich, with a fiery sambal that gives it a proper kick. The default comes with short bee hoon, prawns, cockles, and fishcake, and you can add otah if you feel like treating yourself. Bowls start from $5.50 and go up depending on size. It is open daily till 9:30pm, so it works for a late dinner when a laksa craving hits. This is the bowl for someone who wants that full-on Katong-style flavour and doesn’t mind a bit of heat. While you are in the east, you might also want to look at our guide to Roast Duck in Singapore if you are building a weekend food trail.
Address: 51 East Coast Road, Roxy Square, Singapore 428707
Hours: Daily 9:30am – 9:30pm
Phone: +65 9732 8163
Website: 328 Katong Laksa
Famous Sungei Road Trishaw Laksa
Holding a Michelin Bib Gourmand from 2016 to 2020, this stall inside Hong Lim Food Centre takes laksa in a thicker, spicier direction. The broth is lemak and aromatic, and the toppings go beyond the usual—crayfish, prawns, chicken, cockles, tau pok, and fishcake all in one bowl. You can even upgrade to a whole crayfish if you want to push the boat out. The gravy clings to the noodles properly, and the overall vibe is more indulgent than a standard hawker bowl. It is worth the trip to Chinatown for a lunch that feels a little more special, especially if you are the kind who likes variety in every spoonful.
Address: 531A Upper Cross Street, #02-66, Hong Lim Food Centre, Singapore 051531
Hours: Monday – Saturday 9am – 3pm
Phone: +65 9750 8326
Website: Famous Sungei Road Trishaw Laksa
Depot Road Zhen Shan Mei Claypot Laksa
This one gets attention the moment it arrives because the broth is still bubbling in a claypot. The heat keeps everything piping hot and brings out a nutty, almost peanutty note in the gravy. Inside, you will find tau pok, cockles, shredded chicken, and fishcake in a broth that is lighter and more fragrant than the coconut-heavy versions. You can order a regular bowl or go for cockles-only if that is your thing. The claypot ritual makes it feel like an event, even at a hawker centre in Alexandra Village. Go for the experience as much as the taste—it is the kind of meal that makes a regular weekday lunch feel like a small celebration.
Address: 120 Bukit Merah Lane 1, #01-75, Alexandra Village Food Centre, Singapore 151120
Hours: Monday, Tuesday, Thursday – Saturday 9am – 3pm
Phone: +65 9088 9203
Website: Depot Road Zhen Shan Mei Claypot Laksa
We compile these ourselves and take suggestions. If your business belongs on this list, tell us why.
Katong Laksa (George’s)
George’s has been around since 1955, and the portions here are properly big. The broth is light and creamy, with a fragrant rempah that doesn’t overpower. You get fresh prawns, fishcake, tau geh, and cockles in a bowl that starts from $6—good value given how much they pack in. They open at 8am, so early risers in the east can start the day with a warm, lemak bowl before the heat sets in. If you are the sort who likes to customise, they can hold the cockles without making a fuss. It is a hearty, no-nonsense laksa that feels like a family recipe someone has been getting right for decades.
Address: 307 Changi Road, Singapore 419785
Hours: Daily 8am – 2:30pm
Phone: +65 9023 7360
Website: Katong Laksa (George’s)
How to choose your laksa
The first thing to decide is the broth style. Katong-style laksas, like those at Janggut and 328, are coconut-rich and eaten with a spoon because the noodles are cut short. Others, like Sungei Road Laksa, keep a lighter gravy and use thick vermicelli with chopsticks—or none at all. Some bowls lean smoky from charcoal, while Depot Road’s claypot version adds a nutty warmth. Next, think about toppings. If you want crayfish or extra cockles, Famous Sungei Road Trishaw and Depot Road let you dial things up. Price-wise, most range from $4 to just over $6, which is typical for a hawker meal these days. Hours matter too; many stalls close by mid-afternoon, so if you need a later fix, 328 Katong Laksa stays open into the evening. If you are exploring beyond laksa, our roundup of Korean Food Destinations in Tanjong Pagar might give you ideas for a completely different kind of meal.
Think about the eating rhythm you want, too. A bowl at Sungei Road Laksa is quick and straightforward, spoon-only, no messing around. Depot Road’s claypot demands a little more attention while it cools just enough. George’s early opening means you could polish off a laksa before most of the island has finished breakfast, which is a particular kind of satisfaction. Also consider location: Roxy Square gives you two options—Janggut and 328—within steps of each other, so you can even compare on the same trip. Hong Lim Food Centre is convenient if you are already in the CBD and want something that feels a cut above a rushed workday lunch. Alexandra Village is a bit further out but rewards the detour with a completely different presentation. Near Yishun, 928 is an uncomplicated, generous bowl that works any time between mid-morning and early evening. For more food ideas around town, our guide to Restaurants in Ion Orchard has a different angle altogether if you are planning a full day out.
| Stall | Broth Style | Notable Toppings | Price Signal | Location |
|---|---|---|---|---|
| Janggut Laksa | Smooth, hae bee-rich, coconut lemak | Fresh prawns, cockles, fishcake | Check with the business | Roxy Square, East Coast |
| 928 Yishun Laksa | Thin, balanced, with a spicy kick | Crabstick, boiled egg, tau pok | From $4 | Yishun |
| Sungei Road Laksa | Charcoal-smoky, light orange | Enormous cockles, prawns | $4 | Jalan Berseh |
| 328 Katong Laksa | Punchy, coconut-rich | Prawns, cockles, fishcake, extra add-on | From $5.50 | Roxy Square, East Coast |
| Famous Sungei Road Trishaw Laksa | Thick, spicy, aromatic | Crayfish, chicken, tau pok | Check with the business | Hong Lim Food Centre |
| Depot Road Zhen Shan Mei Claypot Laksa | Lighter, nutty, claypot-served | Cockles, shredded chicken, tau pok | Check with the business | Alexandra Village |
| Katong Laksa (George’s) | Light, creamy, fragrant rempah | Prawns, tau geh, cockles | From $6 | Changi Road |
Summary
Singapore’s laksa landscape goes far beyond one famous name. Whether you want the smooth heritage taste at Janggut, the smoky charcoal depth at Sungei Road, or the theatrical claypot at Depot Road, there is a bowl that fits your mood. Check the hours before you go—many of these stalls wrap up by mid-afternoon—and don’t be shy about adding extra sambal. If your appetite is roaming further, our guide to Sichuan Food Restaurants in Singapore is another good place to start planning your next meal.
Disclaimer: All details were accurate at the time of writing. Hours, prices, and menu items can change, so do confirm with the business before heading down.
Frequently asked questions
What is the difference between Katong laksa and other laksa types?
Katong laksa is a coconut-based curry broth with short-cut bee hoon eaten with a spoon, while other versions like asam laksa are tamarind-based and use thick rice noodles. The Katong style is richer and creamier, commonly found in Singapore’s east.
Which laksa stall is the most popular among locals?
It depends on who you ask, but Janggut Laksa and 328 Katong Laksa have strong followings—Janggut for its heritage recipe, 328 for its punchy, celebrity-favoured broth. Sungei Road Laksa also has a fiercely loyal crowd for its charcoal-smoked flavour.
Are there any laksa stalls open in the evening?
Most laksa stalls close by mid-afternoon. 328 Katong Laksa is the notable exception, staying open daily until 9:30pm, so it is your best bet for a late laksa fix.
Can I order laksa without cockles or certain toppings?
Yes, many stalls allow customisation. For instance, Katong Laksa (George’s) can do a version without cockles, and others like Janggut and 928 Yishun Laksa let you choose portion sizes or adjust spice levels.
What is a reasonable price for a bowl of laksa in Singapore?
Hawker centre laksa typically ranges from $4 to just over $6. Stalls like Sungei Road Laksa charge $4, while 328 Katong Laksa starts from $5.50. Those with premium toppings like crayfish may cost a little more.
Do I need chopsticks to eat Katong laksa?
Not usually. Traditional Katong laksa uses short bee hoon and is eaten with a spoon. Stalls like Sungei Road Laksa serve it spoon-only, while others may offer chopsticks if you ask.
