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Cost about $4 per bowl, what's special about katong laksa as compared to other laksa probably is 1) their gravy 2) their thick bee hoon is cut into smaller pieces therefore chopstick is not need to eat the bee hoon. As bee hoon at the usual length sometimes might give issue due to the "slippery-ness" of it causing it to slip easliy through the grip of the chopstick and splash onto your shirt. personally I don't eat hum(cockles) therefore I will usually request without it. I used to patronise many years back where my friends and I always dine there after trainings. With the current visit, I would say the standard is not as good as before, my personal observation would be that the gravy have turn thinner and it's not as tasty as years before.
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The FoodI ordered a bowl of laksa delightfully scented with coconut milk and the tasty gravy is sufficiently spicy and flavorful with the distinctive essence of dried shrimps but quite watery compared to other laksa stalls. The delicious thick bee hoon which are cut into smaller pieces are eaten with a spoon hence no chopsticks are not needed. The cockles and prawns are all very fresh and blends well in the laksa gravy.The PriceSlightly over-priced at $4 per bowlOverallI will not come back again and will try other laksa stalls since the standard dropped from last time
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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.
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