Few dishes capture Singapore’s soul the way laksa does. Coconut-rich, spicy, aromatic and deeply comforting, laksa is one of those meals locals crave on rainy afternoons, on hungover mornings, and on days when only a steaming bowl of spice and noodles will do. From the smoky wok-kissed Katong variety to rich Nyonya recipes passed down through generations, Singapore has no shortage of outstanding laksa.
This comprehensive guide explores the best laksa in Singapore—what makes each bowl special, where to find them, and tips for choosing the perfect style based on your personal laksa preferences.
What Makes a Great Laksa?
Before diving into the list, it’s worth understanding what separates an okay laksa from a truly unforgettable one.
A great laksa has:
1. A Rich, Balanced Broth
A good broth is creamy but not oily, fragrant with laksa leaf (Vietnamese coriander), and balanced with aromatics—galangal, lemongrass, dried shrimp, and sambal. It should be bold without overwhelming you.
2. Fresh Ingredients
Cockles that are plump and sweet, prawns that are springy, and tau pok that soaks up the broth like a sponge.
3. Proper Noodles
Thick bee hoon or rice noodles that hold the broth but don’t turn mushy.
4. A Good Sambal
The sambal makes or breaks the laksa—deep, smoky, slightly sweet, and adjustable for heat.
With that in mind, here are Singapore’s best laksa spots—traditional, modern, halal-friendly, and hidden gems worth travelling for.
1. 328 Katong Laksa
Location: East Coast Road (Multiple outlets)
Style: Famous Katong-style laksa
Perhaps the most iconic laksa brand in Singapore, 328 Katong Laksa put Katong on the global culinary map. Their bowls are instantly recognisable: creamy, coconut-rich broth with a fiery kick, cut noodles (so no chopsticks needed), and juicy cockles.
The broth is heavier than some Nyonya varieties, with a deep, savoury flavour that comes from dried shrimp and a robust sambal. Their laksa lemak is especially popular with tourists, but locals still flock here for the consistency and the unmistakable Katong aroma.
Why it’s a must-try: If you want the quintessential Singapore laksa experience, this is it. It’s bold, creamy, and nostalgic.
Perfect for: First-time visitors, laksa purists, and anyone craving a reliable classic.
2. Janggut Laksa (The Original Katong Laksa)
Location: Roxy Square / Marine Parade
Style: Old-school Katong-style laksa
Before 328 became the global face of Katong laksa, there was Janggut Laksa, created by the late Mr Ng Juat Swee—nicknamed “Janggut,” meaning “beard.” Many locals consider Janggut the true OG.
Compared to 328, Janggut’s broth is slightly lighter but more aromatic, letting the laksa leaf and dried shrimp shine. Their handmade sambal is exceptional, offering a rounder flavour profile.
Why it’s a must-try: It’s the legendary Katong laksa recipe with decades of history.
Perfect for: Laksa lovers who prefer a more fragrant and less creamy broth.
3. Depot Road Zhen Shan Mei Laksa
Location: Alexandra Village Food Centre
Style: Thick, claypot-style laksa
A Michelin Bib Gourmand regular, Depot Road Zhen Shan Mei serves a thick, almost gravy-like laksa in claypots to maintain heat. The claypot presentation intensifies the flavours and keeps the broth hot to the last slurp.
Their laksa is rich but not overly heavy, and they’re known for generous servings of hum, prawns, and tau pok. The claypot isn’t a gimmick—it genuinely enhances the experience.
Why it’s a must-try: One of Singapore’s richest and most comforting laksa broths, perfect for rainy-day cravings.
Perfect for: Those who like thick, hearty laksa with a strong seafood umami.
4. Sungei Road Laksa
Location: Jalan Besar
Style: Charcoal-cooked broth
If there’s one laksa stall that locals consider holy ground, it’s Sungei Road Laksa. The broth is cooked the traditional way—over a charcoal stove—giving it subtle smoky notes that no gas flame can replicate.
The broth is lighter, less coconut-heavy and beautifully balanced. You can (and should) add a dollop of sambal for heat and depth. Even with queues, service is fast, and at around $4, it remains one of Singapore’s best-value bowls.
Why it’s a must-try: The charcoal-cooked broth is unique and deeply nostalgic.
Perfect for: Fans of lighter, aromatic laksa that doesn’t weigh you down.
5. 928 Yishun Laksa
Location: Yishun Central 1
Style: Heartland-style laksa with huge portions
Ask any Northerner where the best laksa is and they’ll point you to 928 Yishun Laksa—a cult favourite beloved for big portions, rich broth, and incredible value.
The laksa is slightly sweet, very coconut-forward, and comes with plenty of ingredients for the price. Despite the long lines, the stall is quick and efficient.
Why it’s a must-try: One of the cheapest, most generous laksa bowls in Singapore.
Perfect for:Big eaters and those who love creamy, full-bodied broth.
6. Katong Laksa by Roxy Sports Centre
Location: Roxy Sports Centre
Style: Old-school laksa with hand-made rempah
This under-the-radar stall is a hidden gem for East-siders. Their broth strikes the perfect balance between richness and fragrance, and unlike many modern stalls, they still grind their rempah by hand.
Expect a flavour that’s round, slightly sweet, and intensely aromatic without being overwhelming.
Why it’s a must-try: A truly handcrafted laksa with old-school charm.
Perfect for: Laksa lovers chasing authenticity and tradition.
7. 63 Laksa
Location: Ghim Moh Market & Food Centre
Style: Traditional Hainanese-style laksa
A favourite among West-siders, 63 Laksa serves a clean, aromatic version that emphasises herbs over coconut. The broth isn’t as thick as Katong-style versions, but the flavour is gentle and comforting, making it perfect for those who prefer moderation.
Their sambal is also excellent—slightly sweet, smoky, and not too oily.
Why it’s a must-try: It’s a simple but beautifully executed laksa.
Perfect for: Those who like balanced, less-heavy flavours.
8. Wei Yi Laksa & Prawn Noodles
Location: Tanglin Halt / Commonwealth
Style: Laksa with prawn noodle influence
This stall merges the best of both worlds—laksa aromatics with prawn noodle broth richness. The result is a slightly spicier, more flavour-packed version that appeals to those who like their laksa punchy.
Their cockles are consistently fresh, and the mee is always perfectly cooked.
Why it’s a must-try: A unique hybrid laksa with a satisfying spicy-seafood kick.
Perfect for: Those who like intense flavours and extra heat.
9. Ang Mo Kio 628 Laksa
Location: AMK Central Market & Food Centre
Style: Silky, mild, kid-friendly broth
This AMK classic is especially popular with families. The broth is milder, creamier, and less aggressive in spice—making it a comforting choice for kids or those who prefer gentler heat.
Despite the lighter flavour, the broth is deeply aromatic and the noodles are consistently springy.
Why it’s a must-try: Perfect balance of creaminess and subtle spice.
Perfect for: Kids, spice-sensitive eaters, and comfort-food lovers.
10. Da Shi Jie Laksa
Location: Chinatown (Hong Lim Food Complex)
Style: Hefty ingredients, old-school profile
At Hong Lim—home to many legendary stalls—Da Shi Jie Laksa stands out for its generous portions of cockles, prawns and fishcake. The broth is full-bodied and thick, making each spoonful satisfying and flavour-dense.
Why it’s a must-try: One of the most ingredient-heavy laksa bowls in Singapore.
Perfect for: Hungry eaters looking for a substantial meal.
What Type of Laksa Should You Try?
Singapore offers a surprising range of laksa styles. Here’s a quick breakdown:
1. Katong Laksa
Creamy, coconut-forward, thick and aromatic.
Try if you love: rich broth and dried-shrimp intensity.
Best spots: 328 Katong, Janggut Laksa.
2. Nyonya Laksa
Balanced coconut, strong aromatics, fragrance from laksa leaf.
Try if you want: full flavour without heaviness.
Best spots: Sungei Road, Shalom, Roxy.
3. Claypot Laksa
Extra hot, thick, gravy-like.
Try if you like: luxurious textures.
Best spot: Depot Road Zhen Shan Mei.
4. Heartland-style Laksa
Affordable, generous portions, bold flavours.
Try if you’re hungry and want value.
Best spots: 928 Yishun Laksa, AMK 628.
Tips for Enjoying the Best Laksa Experience
- Start with less sambal and add gradually to avoid overwhelming the broth.
- Ask for extra hum (cockles) if you love brininess—they elevate the flavour dramatically.
- Eat it hot—laksa cools quickly, and the flavours dull once lukewarm.
- Pair it with otah if available—the smokiness complements the broth.
- Avoid takeaways if possible; laksa deteriorates fast once the noodles soak up the broth.
Final Thoughts
Laksa is more than just a bowl of noodles—it’s a symbol of Singaporean comfort food culture, shaped by generations of Peranakan heritage and local creativity. From the legendary Katong establishments to beloved heartland favourites, Singapore’s laksa landscape is rich, diverse, and endlessly satisfying.
Whether you prefer your laksa creamy and indulgent, light and aromatic, or smoky from a charcoal fire, this list of the best laksa in Singapore gives you all the places worth travelling for. So grab your spoon, mix in a little sambal, and savour one of the most iconic dishes the island has to offer.
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