Sungei Road Laksa

Christopher Millar, Executive Chef, Stellar at 1-Altitude

“A Singaporean friend introduced Sungei Road Laksa to me 10 years ago. I would always take overseas guests there when we used to be able to travel the world. I've been going there for ten years now. The broth is particularly fragrant, made in the traditional style over charcoal with a generous dollop of cockles. It’s not too spicy and yields a great value at $3! Also, there are other stalls nearby in this small food court—especially the one that makes yummy kueh pie tee.”

Ivan Yeo, Founder & Executive Chef, The1925Kitchen

“My favourite laksa is Sungei Road Laksa located at Jalan Berseh. I used to work along Syed Alwi Road, and everyone around the area knows about this wonderfully old school local dish, served like a typical Katong Laksa style, with only a spoon and no chopsticks! I have been patronising the store since 2001.

They are probably the only few stalls remaining where they serve laksa cooked over a charcoal stove. The laksa gravy is light yet flavourful. Not only are they generous with the cockles, despite the humble price of $3, they are also heavy-handed on the coconut cream, which balances the rich dried shrimp flavours of the bright orange soup gravy, topped with yet another generous amount of laksa leaves evenly and thinly sliced.

The store is run by mostly three ladies, working like clockwork. They rarely speak, understandably so since the queue is always snaking around the hawker centre. It is also common to see each customer order up to two to three bowls before utilising the full value of the trip made specially to patronise the stall.”