Perhaps the best-known example of the noodle soup that many consider to be Singapore's national dish. Katong laksa is a variation on laksa lemak, which has a coconut gravy base (as compared with asam laksa, flavored with tamarind); the katong style breaks up the noodles so the dish can be eaten with a spoon alone. My bowl included both beehoon and square-cut, udon-like noodles, plus bean sprouts, shrimp, and strips of fish cake. The sauce was wonderfully rich and coconutty, with a spicy tingle.
328 Famous Katong Laksa
216 East Coast Rd., Singapore
65-9732-8163
um, that wasn't lo mein. In Singapore the word Lo mein isn't even used for egg noodles like it is in North America. The noodles we use in Singapore for laksa is beehoon, also spelled bihun, which is rice noodle. The one used in Laksa is unique however because it is much thicker than the usual rice vermicelli. But anyway, 328 laksa is definitely my favorite. Happy eating! :)
Posted by: Lee | June 21, 2008 at 08:48 PM
Oh and also, 328 laksa uses strips of fish cake which you didn't note in the list of components. Hmm....the only thing I think this stall needs is some good beancurd puffs to soak up the gravy.
Posted by: Lee | June 21, 2008 at 08:51 PM
Thanks, Lee, on both counts. Usually I just move on rather than revising my older posts (otherwise I wouldn't have time to blog about something new!), but 328 Famous Katong Laksa deserves special treatment, and I've made the changes you mentioned.
Posted by: Dave Cook | June 22, 2008 at 12:39 AM