Goody ‘N’ Jolly Laksa Blk 14 Haig Rd #01-71,
Haig Rd Mkt & Food Ctr (Map) 9.30am – 6.30pm
Mon & Thu
They used to run their famous stall in Parkway Parade, then moved about and now relocated here. This is clearly the “Chinese” style Nonya laksa. Their rempah is rich and own-made and you can tell from the spice sediments in the curry. Their use of dried shrimps is what gives it the rich umami that customers love. They are easy on the chilli heat spiciness. es due to supply issues. Overall, it’s a very comforting bowl of Katong style laksa here.
Katong Laksa (George’s) 307 Changi Rd (Map) 8am – 3pm Daily
2019 would have been his 46th year doing just this one dish, “the only one I know”, says George Ng. He inherited this skill from his provision shop owner father who counts the inventor of Katong Laksa, the legendary Janggut, as an old customer, that taught him how to cook that style of laksa. The spice paste or rempah is complex, rich and well balanced. He makes it a point to still source for good grade blood cockles from Indonesia since the decline of Malaysian supplies and quality. The old school type of beehoon noodles, which is made with more rice flour, is used and it absorbs the laksa curry better than the conveniently available smooth and gummy versions. George is very chatty, do ask him about his journey – it’s very entertaining.
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