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Top 10 Best Laksa in Singapore

Laksa is a spicy coconut milk-based noodle soup. There are various types of laksa in Singapore–from the tamarind-tang of Penang Laksa to the curry-like Sarawak Laksa. But none is more renowned than our home-grown Katong laksa. Katong laksa is inspired by the Peranakans who live in the Katong area. It has a spicy soup stock the colour of a flaming sunset, flavoured with coconut milk and dried shrimp, and topped with ingredients like cockles, prawns and fishcake [source]. So let’s find out which are the Top 10 Best Laksa in Singapore. Tropika Club aggregated rankings or “ranking of rankings” compare d from the following sources to further ascertain the final rankings. This is further refined using the TripAdvisor rankings to decide between the position in case there is a tie. Read on to find out where are the Top 10 Best Laksa in Singapore.

Top 10 Best Laksa in Singapore


Introduction: When it comes to finding the best Laksa in Singapore, many locals wouldn’t look beyond East Coast Road. It doesn’t help that beating celebrity Chef Gordon Ramsay in a 2013 cooking showdown has made 328 Katong Laksa extra famous. What made it so special to its fans and curious foodies is its extremely delicious and aromatic coconut-based curry soup.

Offerings: Offers the best Katong-style laksa gravy. This gravy is the epitome of balance in taste and texture coming from all of the ingredients such as coconut milk, chilli, dried shrimps, and herbs. It somehow reminds Singaporeans of home and the grandma’s laksa.

Location: 51 East Coast Road, Singapore 428770

Contact: +65 9732 8163



Introduction: From the original makers of Katong Laksa, Janggut is a rebranded food stall whose quality and authenticity of the original noodle dish remains the same. It competes against 328 Katong Laksa for having the original and best laksa ever produced in Singapore. And what makes the rivalry even more interesting is their proximity to each other at Queensway Shopping Centre.

Offerings: Mildly spiced soup base but still full of flavours. This means that the curry soup does not leave an overwhelming taste in the mouth, so it is ideal for those who dig saucy food with the right amount of tanginess. Plus, the serving is great for one person so eating this dish down to the last bite does not require hard work.

Location: 331 Upper Paya Lebar Rd, Singapore 534949

Contact:  +65 9658 6133

Website: https://www.facebook.com/janggutlaksa/


Introduction: Located near the bus interchange, this small coffee shop known for having the best laksa in the North sees lines forming all day long for its wallet-friendly bowl of laksa (from $2.80). In business for over two decades, it’s a secret spot for many Yishun residents. Their version of laksa is less Lemak and lighter in flavour with a shrimp-heavy chilli paste that gives the gravy a real kick. While they don’t serve prawns, you’ll hardly miss it thanks to the inclusion of plump fishcake slices, beancurd puffs, cockles (optional) crabstick and hard-boiled egg.

Offerings: Generous amounts of ingredients, the best laksa with each bowl being loaded with delicious fried beancurd, hard-boiled egg, beansprouts, fish cakes, and cockles/crab sticks, so no need to pay more for additional toppings. Choose among thin bee hoon, thick bee hoon or yellow noodle depending on your preferences, add your chilli paste, the sweetness from shallots, the savoriness from dried shrimps and the spiciness from chillies and laksa leaves.

Location: #01-155, 928 Yishun Central 1, Singapore 760928

Contact:  +65 9731 9586

Website: https://www.facebook.com/pages/Yishun-928-the-Very-Nice-Laksa-Stall/136741633060078

4. Sungei Road Laksa

Introduction: Sungei Road Laksa is a humble stall in a coffee shop. The secret behind their gravy is that the store owner insists on cooking the gravy over a charcoal burner. Charcoal lends a smokey and slightly charred taste to the gravy, causing it to be so good. The laksa gravy is light, easy to drink but still very flavourful.

Offerings: A bowl of Sungei Road Laksa will only set you back by $2 $3 (priced increased since next-gen took over). The taste and quality of laksa served is not compromised in any way by their low price point; as loyal customers would be quick to tell you, Sungei Road Laksa’s gravy is phenomenal.

Location: #01-100, Blk 27 Jalan Berseh, Singapore 200027

Contact:  NIL

Website: NIL

5. Depot Road Zhen Shan Mei Claypot Laksa

Introduction: This Michelin Bib Gourmand-winning stall sees constant long queues for its piping hot bowls of laksa served in clay pots. Instead of the usual uniformly lemak gravy, the one here is split into a thicker coconutty layer and a thinner soup base. Prices range from $4 to $6.Those who love clay pot dishes might find Depot Road’s spicy noodle soup the best Laksa.

Offerings: Laksa in clay pots, clay pots retain heat well – perfect for those who always eat with a friend or two. The thickest and creamiest version of laksa in town. The laksa doused in spicy seafood and coconut-based gravy and garnished with coriander. Topped with fish cake, prawns, shredded chicken meat, and cockles, the laksa at this store is something to die for.

Location: Blk 120 Bukit Merah Lane 1, #01-75 Alexandra Village, S150119

Contact:  +65 9088 9203

Website: https://www.facebook.com/DepotRoadZhenShanMeiClaypotLaksa/

6. Famous Sungei Road Trishaw Laksa

Introduction: Not to be confused with the other Sungei Road laksa stall, the one in Hong Lim Food Centre is just as well-loved for its fruit juice mee siam as its laksa. If you’re feeling extra fancy, choose to top your bowl with a succulent crayfish as a treat.

Offerings: There are two variations of the Asia Delight Laksa served at Famous Sungei Road Trishaw Laksa – original and the other one with crayfish. The $7 portion comes with crayfish. The Laksa broth is prepared using fresh coconut, scallops, dried oysters and dried prawns. It was light on the palate and smooth, unlike the usual thicker versions. The hawkers are generous with the ingredients, and the crayfish is fresh and juicy.

Location: #02-66 Hong Lim Food Centre 531A Upper Cross St Singapore 051531

Contact:  NIL

Website: https://www.facebook.com/pages/Famous-Sungei-Road-Trishaw-Laksa/262080167165564

7. Roxy Laksa

Introduction: Founded in 1952, Roxy Laksa started as a humble cart parked outside Roxy Theatre. Made with fresh ingredients and rempah which they grind in-house, the thick gravy is rich and robust. It is lemak yet not overpowering. Each bowl of laksa costs $4.50. Mix in a spoonful of sambal for an extra kick!

Offerings: Roxy Laksa is special and unique in the sense that they do not offer cockles in their laksas. Rather, they make up for it with a more generous serving of prawns. The stall’s coconut milk is also squeezed freshly every day, explaining why the gravy just tastes so good. Customers have remarked that the gravy is lighter and is seen to be ‘healthier’. For those who are health-conscious, Roxy Laksa will no doubt capture your heart and stomach.

Location: #01-17, Timbre+, 73A Ayer Rajah Crescent, Singapore 139957

Contact:  +65 9630 2321

Website: https://www.facebook.com/RoxyLaksa1952

8. Wei Yi Laksa

Introduction: West siders take pride in having the best laksa through Wei Yi. It is one of the few hawker stalls that allow customers to actually choose their favourites from various sets of ingredients. The serving may vary depending on sizes but the meaty toppings always come in generous amounts.

Offerings: Build your laksa: Unlike other laksa stalls serving their bowls with fixed sets of ingredients, Wei Yi lets diners build their laksa meals by choosing their favourite stuff. You can mix and match cockles, chicken, prawns, and fried bean curd depending on your mood. Deliciously intense flavour: If you’re used to Katong laksa, then you might probably expect that laksa in the west or the north is no different – mildly spiced, creamy, and looks like flaming sunset in colour. Wei Yi’s laksa does look darker in curry colour but surprisingly, it is neither overly tangy nor sweetened.

Location: 48 Tanglin Halt Road, #01-20, Tanglin Halt Market, S142048

Contact:  +65 9782 1012

Website: https://www.facebook.com/pages/Wei-Yi-Laksa-Prawn-Noodle/219266768083540

9. Terry Katong Laksa

Introduction: Relatively less well-known than the other numerically-named Katong chains, Terry Katong Laksa is located right in the middle of Bukit Timah Food Center. The servings are pretty generous for the $3.50 and still pretty affordable.

Offerings: Laksa was quite thick and creamy with a distinct coconut milk fragrance (without being overpowering), robust taste of shrimps. When paired with the cockles and the sambal chilli, the laksa was enjoyable to drink though certainly, it was slightly spicy.

Location: 116 Upper Bukit Timah Rd, Singapore 588172

Contact:  +65 9812 0630

Website: https://www.facebook.com/pages/Terry-Katong-Laksa/2164485547144070

Read Also:

The Best Prawn Noodles in Singapore

10. Lik Ming Laksa

Introduction: Tan Yang Choong learnt the trade from his father who started the business back in 1965. Today, he works in unison with his wife, preparing piping hot bowls of laksa while she takes orders and collects money. At $3 for a very generous bowl, is why this laksa joint is popular with the heartland working crowd.

Offerings: The bright orange laksa broth comes topped with slices of fried fishcake, tofu puffs, prawns, blood cockles and a generous dash of Vietnamese coriander. But what makes the laksa stand out from other places that hawk this iconic local dish is the chilli.

Location: #01-4893 Lor 4 Toa Payoh Singapore 310093

Contact:  NIL

Website: https://www.facebook.com/Lik-Ming-Laksa-515837458870849

11. Violet Oon Singapore

Introduction: Violet Oon is cementing as the doyenne of Peranakan food in Singapore, with the fourth and latest outlet, they launched a new retail and restaurant flagship that fits a hundred people on the third floor of ION Orchard. Nonya favourites like Penang-style Assam Laksa that it’s lighter and less sour compared to Penang’s version.

Offerings: The gravy is made with ground lengkuas, turmeric root, shallots, and belacan. Violet Oon Singapore’s Chilli Sauce adds a piquant taste to it. Fresh herbs like laksa leaves, bunga kantan (pink ginger flower), slices of dried assam gelugor, and tamarind juice give the gravy a tangy profile that is flavourful. To give it an even more refreshing touch, local lettuce, sliced pineapple, cucumber, mint leaves, pink ginger flowers, pickled leeks, red and green chillies and black prawn paste (hay ko) is added to the dish.

Location: ION Orchard #03-28/292 Orchard Turn, Singapore 238801

Contact:  +65 9834 9935

Website: https://violetoon.com/violet-oon-singapore-at-ion-orchard/

12. Chong Wen Ge Café

Introduction: Founded by a group of middle-aged uncles, Chong Wen Ge promises a café experience steeped in heritage. Its name pays tribute to the Institute for the Veneration of Literature, Singapore’s first Chinese school, and the café is also part of Thian Hock Keng temple complex, which was gazetted as a National Monument in 1973. Enter through the Chong Boon Gate and be greeted by authentic Peranakan-tiled flooring, piano sounds and the backdrop of the intricately decorated pagoda.

Offerings: Situated next to Thian Hock Keng Temple, this Peranakan cafe serves flavourful traditional Nyonya laksa with two giant prawns on top. The laksa broth is slightly spicy but it isn’t too thick and creamy. The serving portion is large and worth the money!

Location: 168 Telok Ayer St, Singapore 068619

Contact:  +65 9099 3535

Website: https://www.facebook.com/chongwengecafe/

13. Beast & Butterflies

Introduction: Located at M Social Singapore, Beast and Butterflies is an Asian-Western fusion bar and restaurant. Their signature dish, Mee Tai Mak Laksa, consists of a spicy and savoury laksa broth served in a hot stone bowl. Instead of cockles, their laksa is served with fresh, juicy cherrystone clams, as well as prawns, fishcake and fried beancurd, at only S$16.it them with your friends and family!

Offerings: MTM Laksa ($16) stands for “Mee Tai Mak” Laksa. Silver needle noodles are accompanied with fresh cherrystone clams, prawns, fishcake and crispy tau pok, in a tasty Laksa gravy. The broth has a good balance of coconut milk, spices and herbs. It’s not too spicy nor too rich. Although this Laksa doesn’t come with cockles, the plump and sweet cherrystone clams are a delicious alternative.

Location: 90 Robertson Quay, M Social Singapore, Singapore 238259

Contact:  +65 6657 0018

Website: https://www.facebook.com/beastandbutterflies/

14. Frenzlink Cafeteria

Introduction: Believe it or not, this cafe sells eight types of noodles for only S$2. Frenzlink Cafe’s version of laksa doesn’t come with prawns and cockles. However, the laksa broth is spicy and has a strong coconut milk flavour, giving it an aromatic taste even without the seafood.

Offerings: This eatery serves $2 noodles. The heartwarming bowl of laksa won the hearts of many customers. The laksa comprised of a spicy broth with undertones of coconut, the flavour from the laksa leaves, thick rice noodles, prawns, taupok, egg, and preferably some additional sambal on the side.

Location: 62 South Bridge Road, Singapore 058692

Contact:  NIL

Website: https://www.facebook.com/pages/Frenzlink-Cafeteria/264049830296624

15. Penang Kitchen Laksa

Introduction: Different from the usual Katong style laksa, the gravy of Penang Assam Laksa ($8.30) is sour yet spicy. It is termed as ‘Assam’ due to the addition of tamarind into the fish broth.

Offerings: The Penang Assam Laksa at Penang Kitchen has been described to hit all the right spots, being pungent, hot, spicy and sour all at the same time. It sounds like a lot is going on taste-wise but many people have remarked that the tastes come together well.

Location: #01-05, Coronation Arcade, 5 Coronation Road, Singapore 269406

Contact:  +65 6466 6193

Website: https://www.facebook.com/PenangKitchen/

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Terence is Tropika Club Magazine's deputy editor who loves learning about animals and their behavior. He is also an anthropologist, so he is very interested in how different cultures interact with animals. He has worked in the publishing industry for over 10 years, and have been lucky enough to work with some amazing authors and editors.

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