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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