328 Katong Laksa, Singapore

Laksa consists of thick rice noodles in a mildly spicy gravy of coconut milk, pounded dried shrimp and of course, chilli.  This noodle dish typically comes with some slices of fish cake, shrimp, tau pok (a spongy soy product) and cockles (typically referred to as “hum” in Singapore). 

Katong Laksa (Katong is a famous foodie enclave in the east of Singapore, near the beach and the airport) differs from normal laksa in that the gravy is slightly thicker.  The most important distinction is that the rice noodles have been cut into bite-size strands.  In other words, you do not need chopsticks to consume Katong Laksa.  A spoon is sufficient for you to scoop the noodles and gravy.  There are different establishments all over Singapore offering Katong Laksa, each professing their own product to be the authentic version.   

Situated in Katong itself, 328 Katong Laksa has 2 outlets, each a short walk from the other.  Their Katong Laksa is available in 3 different sizes – SGD$4 for the small portion, SGD$5 for medium and SGD$6 for large.

I ordered the medium portion.  The server would typically ask you if you want “hum” (cockles).   My suggestion is to say yes, and when your food arrives, try one or two and don’t eat the rest. The cockles can be bloated with dirt and can be quite disgusting.

328 Katong Laksa also offers otak and nasi lemak.  Otak is mildly spicy fish meat wrapped in pandan leaves and grilled over an electric grill.  Nasi lemak is rice cooked in coconut milk and served with nuts, anchovies and chilli.

The Katong Laksa here is neither remarkable nor awful. The pricing is reasonable.

328 Katong Laksa

51 East Coast Road

216 East Coast Rd