Katong Laksa

Established in 1955, this brand has a legitimate claim to the Katong Laksa name, as owner George Ng adheres closely to his father's recipe, passed down from the legendary laksa originator, Janggut.
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Their fiery broth is thick and grainy creamy with coconut milk and laksa leaves, yet balanced enough not to be cloying, with savoury milky spice sweet flavour. Their spice paste is still freshly ground by hand.
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The smooth thick rice vermicelli noodles carry grainy sweet notes, the crisp bean sprouts carry vegetal sweet flavour, while the springy fish cake carries sweet savoury notes.
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Their juicy blood cockles with briny salty mineral flavour are blanched medium rare, continuing to cook in the rich broth as it's served. Pieces of crunchy deshelled halved prawns with sweet savoury flavour complete.
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Laksa
Katong Laksa (George's)
@ 307 Changi Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

My first time trying George’s laksa, and I understand why they’re distinct from the other competitors with the same name. The broth here was much lighter, less milky, and also less spicy, catering to the people who want a nice balance to their laksa. It is also not as thick nor lemak as elsewhere, but their broth with a thinner consistency was still rich. I did think that they could afford to give more noodles and cockles for paying $5!

Rate:🌟🌟🌟

The highlight from this bowl is the balanced between coconut milk and the broth. It's lighter taste compare to other laksa.
Beside that, i found grounded shrimp bits in it, which definitely enhanced the flavour of the gravy.
💰$5.
📍Katong Laksa
307 Changi Road

As many have said previously, the laksa broth is so slurp-worthy that I literally wiped clean the entire bowl within minutes, something that George himself noticed and commented that I must be very hungry. The outstanding thing about this bowl of laksa has got to be the gravy, which as you stir, you will notice grounded shrimp bits in it and every spoonful is just an umami burst of seafood flavour. What’s different from others is that the rest of the pack tends to go heavy on the coconut cream/milk that they add into the broth to thicken it but George manages to get the magical amount to make sure that the broth does get make you feel surfeited and yet the santan gives it a nice consistency to the overall texture with a fragrant aroma.

There are 3 different size options ($4.50/$5/6) and this bowl is the $5 portion which comes with a reasonable amount of thick bee hoon, some bean sprouts, fish cake and a generous amount of prawns which might be because I opted for no cockles in my laksa. George himself also jokingly mentioned to other customers in the queue that for the $5 and $6 options, you can either choose more noodles or more ingredients. Huge thanks to Alan from @malaccamakanking for recommending me this place and the pro tip is to give George a call before heading down as his laksa sells out very quickly.
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✨ Katong Laksa
📍 307 Changi Road, Singapore 419785
🍴 [Not Sponsored]

A bowl of laksa can only shine with a spicy coconut-based soup, which is the soul of this Peranakan dish.

Read more: https://www.misstamchiak.com/katong-laksa-changi-road/

The seed was planted when I saw Chef Alan Chan (Instagram: @malaccamakanking) post about this stall on his Instagram Stories. It took root and budded after I learned from @cyrenedelarosa who visited with @kfseetoh that she really enjoyed it too. I finally made my way down to the stall at 37 Changi Road today as my curiosity could no longer be contained. I did come close to missing out on tasting the laksa though because a couple of bulk orders were put in. Fortunately, I had heeded Chef Alan’s advice and called ahead so I managed to “chope” a serving. After digging into my portion, I get why George Katong Laksa has ardent fans.
To me, it tastes like a cross between Janggut Laksa and the Sungei Road one located at Jalan Berseh (my all-time favourite). George’s gravy has an obvious sandiness from finely-minced dried shrimp which gives it more savouriness and an almost meaty taste.
Being a friendly gentleman, he shared with me how he has tried to perfect every aspect of his version too. For eg. the thick “beehoon” (rice noodles) is washed twice and left to soak so they can soften and be able to absorb the laksa gravy better.
To be frank, I prefer this much more than 328 Katong Laksa which is too “lemak” (rich) for my personal taste. A $5 serving which is what I got, comes with a generous amount of noodles, small prawns sliced lengthwise, strips of fishcake, small cockles, a heap of laksa leaves and if you like it spicier, a dollop of George’s homemade sambal.