328 Katong Laksa

Hands down best laksa in Singapore bar none. Thick fragrant prawn broth perfectly balanced, thick but not too savory or «jeelat». Noodles are cut to size so you can eat entire bowl with just a spoon. I like spicy so I will usually top the bowl with 3 spoonful of the tasty sambal chilli. IMHO, this is a true signature dish of Singapore

Whilst I agree that 328 Laksa has pretty much come to define what is Katong laksa, I find that it is a bit too heavy for my tastebuds these days. Too much coconut and the gravy is too thick.
Personally, I prefer the less ubiquitous «Jangkot» style laksa that is not so thick but just as tasty. These can be found at the junction of Changi and Telok Kurau and also in the indoor coffeeshop styled eatery in that small little mall opposite Katong Shopping Centre — Roxy Square Shopping Centre.

Really very tasty laksa. I came here with a few people around 4pm on a Friday and there was nobody here except for us. Food was, of course, very quick. Staff were friendly.
The laksa itself was really delicious. Rich, creamy, with plenty of noodles and a decent amount of spice. All for a very fair price.
I understand there are lots of great laksa places in Singapore and next time I will likely try somewhere new, but would return here no problem if I were nearby.

We had a team meeting and ordered the laksa that was promptly delivered. The broth was and little spicy but by no means overwhelming. There is something about eating hot soup in Singapore, where the humidity makes you feel hotter than the soup but after finishing the soup you exactly feel refreshed. The food was excellent you seat in plastic stools and eat while people are walking the street. Excellent experience only topped if they had beer for sale, I would definitely go back next time in town

My Singaporean friend tells me that this place has some of the best laksa out there. Though I am personally not a huge fan of laksa, I definitely think this place’s laksa is pretty solid. We ordered one small bowl to share. Apparently this laksa is a bit different since they cut the noodles so you can eat them with a spoon. It was super cheap and I loved that they had a ton of cockle in the laksa. It’s a pretty small store but they sell laksa as well as an assortment of drinks. Outdoor seating with fans; great place to grab a quick bite and to check another thing off my list of Singaporean food to try!

We were spending the night at a nearby hotel during transit. As usual, I relied on Unilocal to find a dining place… and 328 Katong Laksa was rated highest in this area.
The restaurant is a casual establishment. On the wall are newspaper clippings and photos showing various Asian celebrities who have dined here. I didn’t know any of them because I’ve not lived in Asia in a long time. Finally, a photo at the end of the wall caught my eyes… it was my ultimate favorite foodie — Anthony Bourdain. From his show, I know he loves laksa. Of all the restaurant in this region, he picks this one… that’s quite an endorsement.
We ordered the laksa and otah (grounded fish (yeah, it’s fish paste) marinated with lemongrass and various spices, wrapped in banana leaf, and grilled on charcoal fire. The laksa is good. It very different from various versions of laksa from Malaysia. The broth is seafood and coconut based, with lots of fried dried shrimp. So, it’s sweet and pungent (in a good way). Being in Singapore, I had to have cockles (a type of shellfish popular in this region) in the laksa. Its bloody/​minerally taste goes very well with the broth. The otah is good, not great… I enjoyed it, but it wasn’t the best I had.
Overall, I can see why AB would eat here. The laksa really lives up to its reputation. I’d eat here again should I stay in the same hotel again.

This is one of the best laksa I ever had before. Awesome. The combination of the curry and chilli were optimum. It simply made this laksa more delicious.
Added the cockles and every spoon of it melts slowly in your mouth. Best.
Price is 4.50 for a small bowl.

With a creamy, coco-​nutty and spicy broth, it’s an interesting dish but I thought the broth would be more flavourful than it was. I found myself adding more spice to it.
But, overall the dish was good, and definitely better than the other Laksa places I’ve tried at hawker centres.
As with all the good places in Singapore — don’t go for the ambiance. This is a quick and cheap place, and worth the visit if you’re in the area.

This is a review of lunch with colleagues at 328 Katong Laksa.
The staff was effective. They were not rude but I wouldn’t say they were overly friendly. But these did their jobs well. We were quickly shown a place to sit. Our orders were taken and our food soon followed.
The ambiance is as basic as it gets.
I thought the food was very good.
Laksa — I still think this is one of the better laksas I’ve tried. It puts the version from he stall around the corner from my condo to shame. It is sweet. It is spicy. The noodles are perfectly cooked. For mine, I did think the coriander could have been more fresh.
Rojak — I really enjoyed this. The flavours and textures combined to create an exotic version of the peanut brittle I grew up with.
Overall — I am barely a novice when it comes to laksa. But, for me, this was very enjoyable. It is a simple but sophisticated dish and I think they capture that. The rojak was a plus. While the ambiance and service are certainly not anything special, 328 Katong Laksa is about the food and I think, in that department, they deliver.

They used to be much better. Service levels have gone down while price has gone up.
Focusing on the Laksa, I’m not very discerning but I would say they are definitely one of the better stalls in Singapore, the coconut (santan) is very thick and you can add in as much sambal as you want to make the dish spicy (but don’t add too much, you’ll only kill your tongue). Get the otah to go with the laksa.
Laksa + Otah + drink (you’ll definitely need it) will cost you around 6 bucks.

the laksa was not bad (not the best laksa i’ve had… but not the worst either).
The pissed off lady behind the counter really put me off.
she must’ve been tired or something. she asked «chili?» and i said yes. and as she was mixing the gravy, i changed my mind and said «sorry, no chili». she was not pleased at my decision. «you want chili or not?!, you say you want chili, now you dont want chili?»
whoa…chill, lady.
anyhoo…i think she needs a bowl of laksa. no chili for her.

This was my first time trying laksa. Being a famous Singaporean noodle soup dish I had to try it as I love noodle soups. Overall I would say it was quite tasty. I’m a big fan of Thai curries so the milky coconut flavored broth of the laksa was a familiar and nice flavor to me. Noodles were fine, but the seafood in the dish tasted below average quality with a distinct fishy taste. It was quite inexpensive however. I would go back but would also like to check out other spots famous for their laksa around Singapore.
Luckily they had fans inside set to high because hot soup on a 90 degree day with 80 percent humidity are not conducive conditions for consuming hot noodle soups, at least not in my book.

This is the ultimate go-​to laksa place for most people and I think it works really, as long as this bowl is the «type» of laksa you gravitate towards.
The laksa gravy makes or breaks the dish so the version you find here is slightly thinner but still rich in coconut and is perfect when you mix the belachan chilli and the garnish. Don’t look down on it and don’t remove it from the mix, the leaves really add a great fragrance to the dish.
The thick vermicelli used in the Laksa is cut so you can eat it with a spoon. Have your Laksa with an Otah if you like to fire up your meal a little more. Prawns and mussels are always decently fresh to go with the dish.
Many people like to compare other «originals» against this one but my take? Just find the one that fits your fancy and go with it.

328 Katong Laksa, is, in my opinion, the first place I go to to satisfy my Katong Laksa craving (or introduce a new friend to it!). Having lived in the vicinity before, it was just so simple to go out and grab a $ 3.80 bowl (any larger and it’ll make me sick!) with juicy and fresh prawns, the thick and deliciously sinful gravy, and the ‘fat’ and squirmy rice noodles… yum!
Besides the laksa, anything else here is a hit-​and-​miss with me. The otak otak’s too spicy for the untrained tongue (even I found it pretty hot!) and the lime juice is from concentrate (one would’ve thought that a place with as much food authority as this would at least squeeze their own lime juice!), but as far as laksa is concerned, this is the bomb!

Having been around for the longest time, customers and myself swear by the quality of the thick and fragrant gravy. Consistency has been a strong factor and the taste has never differed.
I always go for a medium bowl of laksa with cockles and an additional order of otah to complement my meal and while it may not have the biggest portions, it is filling and sufficient. You could call it the perfect comfort food. Parking is not really a hassle, though you might want to just head over to Katong Shopping Centre to park to save yourself some time.

The famous Peranakan spicy noodle dish is so popular that it is always disputed where to find the best of the best. On both sides of the border, there are plenty of contenders. Unfortunately, to me this is no longer one of them. Thanks to the false dreams of franchising, there are many 328 Katong Laksa stalls everywhere. Coupled with the power of celebrity marketing, many tourists are suckered into tasting their first bowl at 328. Talk about false representation.
To be fair, back in the days, the main stall was still pretty good. So when me and the missus were in Katong the other day, we decided to give it a try for old times’ sake. Can you spell «R-​E-​G-​R-​E-​T»? It was diluted, very salty and the noodles were mushy.
Personally, I love my laksa old school. Simple, yummy gravy. Springy rice noodles. Lots of fish cake and cockles. That’s it. Fortunately, there are still many other stalls that are still doing it right like that without all the hype.

There can only be one Katong Laksa, and for me, it is 328. Since I was first introduced by my mother, almost 18 years ago, 328 has been the only place I will have my laksa at. What I usually get when I go there is so routine that most of the servers already know what I want — a medium bowl of laksa, otah and a large mug of calamansi to wash it all down. It’s a typical Coffeeshop found beside the road so it does get a little dusty, thanks to all the cars passing by, and the cars waiting to park.

Katong laksa, for me, is one of those guilty pleasures. Its so good but as they say, you can’t have too much of a good thing.
Every ‘first spoonful’ of laksa is just as good. The gravy wasnt too thick or diluted and more importantly — not ultra oily.
I dont eat cockles so I usually have mine without and the prawns are good enough for me. I always add i little bit more chilli to taste. It gives the whole dish abit more sweetness and spice which i enjoy very much.

It has been many years since my last bowl of Katong laksa (from any of the original/​non-​original stalls) and I was more than glad to discover that it was as I remembered it. I’ve heard many complaints about the gravy being too thin but for me, I think the gravy was more like a soup and it was certainly good enough to drink till the last drop. If it had been any thicker or spicier, it would not have been as satisfying in my opinion.
The only thing I have to gripe about is how poorly cooked the prawns were. They were too soft, perhaps from being overcooked, and did not taste fresh. I am not fond of mussels so my bowl was already rather void of ingredients, so the prawns were my only way of telling if the toppings were well-​prepared.
All in all, I wholly enjoyed my bowl of laksa soup and noodles and would definitely be back for more soon.