Katong Laksa

Katong Laksa is a delectable variant of laksa lemak that originates from the Katong area in Singapore, deeply influenced by the rich culinary traditions of the Straits Chinese community. This dish is distinguished by its vibrant, sunset-hued spicy broth, which gains additional depth of flavor from coconut milk and dried shrimp. Typically, it is garnished with an enticing combination of cockles, prawns, and fishcake.

A unique feature of Katong Laksa is its noodles, which are cut into small pieces, making it possible to enjoy the dish using just a spoon—eliminating the need for chopsticks or a fork!

The term "laksa" might be derived from the Cantonese words 辣沙, which mean "spicy sand" alluding to the ground dried prawns that impart a slightly gritty texture to the sauce. "Katong" on the other hand, historically referred to either an extinct species of sea turtle or the shimmering effect of a sea mirage along the coastline. Today, Katong is a residential neighborhood within the Marine Parade district in central Singapore, from where the dish gets its name.

Katong Laksa gained popularity thanks to brothers Ng Juat Swee and Ng Chwee Seng, who began serving it in a coffee shop on East Coast Road in 1963. By 1999, the dish had become so beloved that several competitors set up shop along the same road, each proudly incorporating "Katong Laksa" into their names. This speaks volumes about the endearing and widespread recognition this unique dish has garnered.