The origins of Katong laksa is always a hotly debated issue, with many stalls claiming to be the first one to have served it. But, little did you know, the very first Katong laksa stall is actually Janggut Laksa!
With a history dating all the way back to the 1940s, Janggut Laksa has relocated and expanded over the years, with the third store finally open at Upper Paya Lebar Road.
Continue reading, because this newest store has something the other two do not — in addition to the signature original laksa, the new store also offers crayfish laksa.
The Janggut Laksa (Regular $5, Large $7) is certainly different from other laksas that I’ve been eating — the biggest change is the gravy. Instead of the usual thick gravy, the one served here is more of a soup; light and very easy to drink.
To my amazement, the gravy was not spicy at all, with the chilli served on the side to save poor souls like me who can’t handle high levels of spice. Mix it in if you like your laksa spicy!
The noodles were springy and the ingredients were all available in generous portions, with crunchy beansprouts and fresh prawns.
The Crayfish Laksa (Regular $9.50, Large $11.50) is exactly the same as the original laksa, but with the addition of crayfish. The crayfish was cooked perfectly with a soft texture, absorbing the essence of the laksa while retaining its sweetness.
It might be a little untraditional, but I tried the gravy without the chilli and I was delighted by the depth of flavour. The sweetness of the prawns really stood out from the taste of the coconut milk, and of course, the lightness of the soup made it extremely enjoyable to drink.
If you’re not in the mood for laksa, try some of the other dishes! The Otah ($1.80) was firm and not mushy, with a bit of a kick from the many spices used.
It wasn’t overly fishy either, and complemented the laksa. My suggestion? Get some bread and use the Otah as a filling, it’s super delicious!
Looking for something with a little more meat? The Chicken Curry with Bread (Regular $5, Large $7) is pretty decent, with chicken so tender it was practically falling off the bone.
The curry was sweet with a good amount of heat, and pairing it with white bread allowed me to soak up all the curry in the bowl.
Having now tried the authentic Katong laksa, I don’t think I’ll be able to settle for most laksas elsewhere. As with all the other Katong Laksa stalls out there, I was particularly fond of the fact that the noodles are cut short so that I can eat them with a spoon, that just means less stains on my shirt.
If you’ve been craving for Katong laksa but haven’t had the time to go down to the other outlets, head to the newest outlet for your fix!
Expected damage: $5 – $10 per person
