Located in a coffeeshop along Jalan Berseh road, this stall serves their version of the spicy noodle soup which has its origins in Peranakan culture. They are known for cooking their laksa over a charcoal fire.
Sungei Road Laksa
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Favourite laksa in Singapore
I was introduced to this place two years back, and have been going back regularly ever since. In fact, I go there so often that I've even made friends with the stall owners.
Their take on our local dish is my favourite out of the many other versions in Singapore. The broth is warmed over a charcoal fire throughout the day. Some cynics think that it's no different from cooking it over a gas stove, but I think it does gives it more flavour and oomph. I'm quite the sucker for hawker foods cooked over a charcoal fire. It represents a heritage and a style that we're losing as we modernise. They are generous with their see hum (fresh cockles) and laksa leaves. Their light broth also really warms the cockles of my heart... and bowl. They go easy on the coconut milk compared to the Katong Laksa version's, but it is definitely no less flavourful.
They only serve it with the thick beehoon. The only choices you have to make is "jia ham ma?" (add cockles?) and "chilli?" They come in $2 and $3 bowls (the prices are seriously a rare sight in Singapore), but I always opt for the $3 one. That extra dollar you spend will not disappoint, trust me.