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2013-10-07
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Its been a while since I last visited 328 Katong Laksa.Today while l travelling along Upper East Coast Road, I decided to visit 328 Katong Laksa at East Coast Road instead of the usual Ceylon Road branch.There was a huge signboard of Madam Lucy Koh with Gordon Ramsey just outside the shop. Various newsclippings mounted against the other wall featuring Gordon Ramsey visit to Singapore for the Singtel Hawker Heroes Challenge on 8th July 2013.Facing opposite the food preparation area are countless
Today while l travelling along Upper East Coast Road, I decided to visit 328 Katong Laksa at East Coast Road instead of the usual Ceylon Road branch.
There was a huge signboard of Madam Lucy Koh with Gordon Ramsey just outside the shop.
Various newsclippings mounted against the other wall featuring Gordon Ramsey visit to Singapore for the Singtel Hawker Heroes Challenge on 8th July 2013.Facing opposite the food preparation area are countless of photos taken with celebrities over the years. By the way for those who are not familiar with Nancy, she was once a beauty queen.
Known as Nancy to most of her customers, I saw her peeping out from the kichen.I ordered my usual small bowl of llaksa now costing S$4.50. The main ingredients that made up the popular 328 Katong Laksa are raw fresh juicy sweet cockles, sliced fish cakes, halved prawns.
Small portion of beansprouts are added to the laksa combination for that added crunch.
The cook poured the hot gravy sauce into the bowl with the above mentioned ingredients on top of the thick bee hoon. She then poured back the gravy into the pot draining the ingredients repeating 3 times before the bowl of fragrant laksa is served. Finally enhancing the flavour of the bowl of laksa with laksa leaves.
The medium portion cost S$5.50 and S$6.60 for the large portion.Here's the traditional laksa pot used to prepare the gravy.
The only thing I need to mention about the laksa was the gravy. Noticed lately the gravy is much diluted.than before. I could not taste the richness of the coconut milk.
What I like about the take-away is that each time there will be a gentle reminder to customers that you need to “reheat” the gravy. There is never once so far that they have forgotten to remind me.
For the take-away, I have requested for additional fresh cockles.
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