Singapore Laksa is definitely at the top of Singaporeans’ list of local favorites food. The ingredients are noodles, coconut milk, spices, chillli, with toppings of fresh prawns, fish cake and cockles.

The most famous laksa version was sold in the Katong (East Coast) area for more than 50 years ago. The store has secret of what make it different from the other competitors. Currently, many Katong eateries tout their laksa stall as being the closest to the original flavor, but unfortunately only one shop has registered the name “Katong Laksa” as a trademark. Singapore Laksa | Laksa Singapore

Singapore Laksa has its root in the traditional Peranakan community. The noodles are cooked in coconut gravy and topple with fish cake, prawns and bean curd and shredded chicken. The gravy is a very rich and tasty and it will leave you craving for more.

The gravy can hotter just add sambal chilli to make it more spicy

A bowl of laksa usually cost between SGD 3.50 to SGD 5.00. You can add cockles or otah to give it more variety.

Many local as well as visitors love the local Laksa and it is one of Singapore’s food and culinary contributions to the world.  It is one of the local’s favorite food among others like Bak Kut Teh and Chicken Rice.


Singapore Laksa


–  yellow noodle or vermicelli noodles
–  cooking oil
–  1 litre coconut milk
–  fresh prawns
–  fried beancurds (optional)
–  laksa/curry leaves
–  fishballs/fish cakes (optional)
–  terasi (roasted shrimp paste)
–  fresh red chillies
–  galangal (blue ginger)
–  turmeric
–  lemongrass
–  garlic cloves – minced
–  shallots – thinly sliced
–  coconut milk
–  chicken breast
–  raw cockles
–  hard-boiled egg
–  salt and pepper

Ingredients to grind:
–  shallots
–  garlic
–  fresh turmeric
–  red chillies
–  galangal

–  beansprouts
–  prawns (cooked)
–  lime


1.  Add one tablesppon of oil to wok. Fry the ingredients under low heat. chillies, turmeric, galangal, garlic and shallots till fragrant. Add terasi (roasted shrimp paste),lemongrass and curry leaves.

2.  Add shrimps to fry. I love the head of shrimps as it add to the flavors.

3.  Add coconut milk, bring to boil. Add a little Salt, chicken stock cube to
taste. Add in fish cake, fried bean curd, and shrimps. Let it simmer for a few minutes.

4.  Blanch the bean sprouts in hot water and take out quickly. Place in a chinese bowl the noodle (cooked), bean curd, fish cake and also shrimp.

5.  Pour in the hot laksa broth. You can add boiled eggs and coriander leaves for garnish. Sprinkle over it some crispy fried shallots (bawang in Malay) for taste.

6.  Ready to be served steaming hot.

Laksa Singapore | Kating Laksa

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Useful Resources

Singapore Laksa