Sungei Road Laksa — Restaurant in Singapore

Sungei Road Laksa is a famous dish in Singapore known for its rich and spicy coconut curry broth. It is a beloved Singaporean street food dish that combines Chinese and Malay culinary influences. It's named after the now-defunct Sungei Road, a street in Singapore where this dish was popularized by street vendors.

But more to it, it is not only renowned for its delicious laksa but also for its storied history as a hawker stall in Singapore. Here's more about its historical significance:

The origins of Sungei Road Laksa can be traced back to the mid-20th century when it first started as a street food stall along Sungei Road. Sungei Road was a bustling flea market and trading area in Singapore that played host to numerous street vendors and hawkers.

The stall's founder, known by the name Madam Foo, was the driving force behind Sungei Road Laksa's early success. Madam Foo was known for her culinary skills and secret laksa recipe, which quickly gained a loyal following among locals and visitors alike. Her laksa was distinctive for its intense flavors and generous portions.

Over the years, Sungei Road Laksa became an iconic institution in Singapore's street food scene. The stall was passed down through generations, and it continued to thrive, maintaining its authentic recipe and flavors despite changes in location and urban development.

However, in 2017, the original Sungei Road flea market, along with the laksa stall, was closed as part of urban redevelopment efforts in Singapore. Sungei Road Laksa had since relocate to Blk 27 Jalan Berseh, Kelantan Court Gourmet Street Coffee Shop.

Nonetheless, the legacy of Sungei Road Laksa lives on through various outlets and restaurants that have endeavored to replicate its flavors and maintain the tradition of this beloved dish. The original stall may no longer exist, but its rich and flavorful laksa remains a cherished part of Singapore's culinary heritage.

Some key elements of Sungei Road Laksa include:

Rice Vermicelli: Thin rice noodles are used as the base of the dish. They're typically blanched and then placed in a bowl.

Spicy Coconut Curry Broth: The heart of the dish is the creamy, spicy coconut curry soup. It's made with a blend of spices, dried shrimp, coconut milk, and sometimes a bit of tamarind for a tangy kick.

Seafood or Chicken: Traditionally, prawns and sometimes cockles are added to the laksa, but variations with chicken or even vegetarian versions are available.

Garnishes: Sungei Road Laksa is often garnished with bean sprouts, slices of fish cake, hard-boiled egg, and a sprinkling of laksa leaves or cilantro. Some people like to add a squeeze of lime for extra zest.

It's important to note that Sungei Road Laksa is famous for its fiery and aromatic flavors. The heat level can vary, so if you're not a fan of very spicy food, you might want to specify your preference when ordering. It's a must-try dish for anyone visiting Singapore and looking to experience the diverse and flavorful world of local street food.

⭐️⭐️⭐️⭐️⭐️ !! Must Try It...

Was rather disappointed after trying this laksa. Sorry guys and gals, but there are definitely better tasting laksa elsewhere in Singapore, and laksa being a local SG favourite, there are many, many more places that offers more tasty and more flavourful laksa than what is sold here.

So, I wouldn’t recommend spending your valuable time to wait in queue for this laksa, but instead proceed to other places in SG to try this local dish.

We opted for the non-clams version and instead of substituting the clams with something else, they added (maybe) more slices of fishcakes. So the whole bowl of laksa just came with noodles, slices of fishcakes, bean sprouts, diluted laksa gravy which is not lemak and watery, and some chili paste. Local laksa sold in SG usually have, besides the above mentioned ingredients, extra tau pok (fried tofu puff), hard boiled egg (full or half) and sometimes, prawns and of course, a more flavourful and delicious gravy. All these extra ingredients are missing from this small $4.00 bowl of laksa which is definitely not enough for an adult’s consumption. The long queue seems to be coming from the long preparation time. Observed that the cook was cooking the noodles using the laksa gravy, soaking the noodles with gravy, draining it dry and repeating the whole process several times. A rather unique way to cook the noodles, which was not observed at other similar stalls elsewhere. The noodles are usually cooked in hot boiling water, and then the laksa gravy is poured onto the noodles with all the ingredients added. The main taste of the laksa comes from the gravy, and the spices and flavours that goes into the gravy, and these brings out the delicious taste of the added ingredients (fishcakes, tofu puffs, eggs, prawns etc) together with the noodles. Having a diluted gravy will definitely degrade the taste of this laksa dish, and unfortunately great tasting laksa cannot...

Singaporeans love to eat anything spicy, agree or disagree?

I used to be on the disagree camp. I was once the kid who cannot take anything spicy, until i was enlisted into national service.

The cookhouse fed me with chili fish with curry chicken for lunch and sambal chicken thigh with assam fish for dinner. As a lowly paid soldier back in the early 2000s, i could of course choose to eat that, or order food from nearby coffeshop. I started out as one of the regulars for food ordering but vitamin m (money) runs out before i know it. So bo bian lor. I started eating the chili and curry cookhouse food.

National Service didnt just trained me to defend the nation, but also taught me how to be a Singaporean, tasting good spicy food.

Ok back to the topic, coconut milk add something spicy, add in some cockles, tau pok, fish cake what do we have here? Yes laksa!

I love my laksa. Introducing the best in Singapore, sungei road laksa. Their laksa was cooked with charcoal, until the gravey is so strong and fragrance that anyone who walks passed it would want to order one bowl and gobble it up on the spot.

Personally i love love love the big big cockles. Not too well-done, it brought out the freshness of the shell fish. Every bite is just sooo good. The photo was taken when we just tabao. The actual bowl, the gravey has been soaked up by the thick bee hoon. But it just brought the noodles up 3 times. Every mouth of the dried up laksa is amazing. I finished it in no time. Out of this world. Really outstanding.

They are closed on Wednesday, and open on any other day 930am -4pm.

I can’t stop thinking of this dish. When are we going...