Laksa is a popular street food in Malaysia and Singapore. Even foreigners will know these 2 main local delicacies- Laksa and Bak Kut Teh. All across Singapore, laksa appears to be the same old orange soup with prawns, fishcakes, cockles, egg and of course, noodles. Yet, the tastes vary so much that it led to the most famous Laksa debate- Which is the real traditional Katong Laksa?
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Janggut Laksa ( 3 Outlets )
1 Queensway
#01-59 Queensway Shopping Centre
Singapore 149053
Business hours: 10am – 9.15pm
331 Upper Paya Lebar Road
Singapore 534949
Business hours: 10am – 9.30pm
50 East Coast Road
#01-64 Roxy Square
Singapore 428769
Business hours: 8am – 5.30pm
Apart from the original laksa, they recently launched an additional option: The Crayfish Laksa ONLY AVAILABLE AT the newest Paya Lebar branch.
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What's The Story?
Janggut Laksa was named after the man who first made laksa popular back in those days and 'Janggut' means 'beard' in Malay. He was recognised by his beard (thankfully) and so after all the drama, people still know where the authentic Katong Laksa is. They follow the beard like a flag.
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http://thewonglist.blogspot.com[/caption]
In 1963, a humble pushcart stood along East Coast Road that opened on weekends and settled right next to the sea but rumour has it that 'health inspectors chased him off the streets. So, they moved to 49 East Coast Road and there, grew the famous 'Marine Parade Laksa'.
Photo from http://thewonglist.blogspot.com
"Mr Ng Juat Swee better known as Janggut was selling his laksa carrying his pole with metal buckets over his shoulders around the Marine Parade beach area in the 40's."
-Russel Wong (TheWongList)
Photo from http://thewonglist.blogspot.com
Photo from http://thewonglist.blogspot.com
Unfortunately, due to rent increment, they gave up the stall and that's where the drama started; it was taken over by the owner of 328 Laksa who also, started her chain store.
Photo from http://www.singaporebestfoods.com
Many have seconded that Janggut laksa is still the best laksa if forced to choose one and it's still the best despite the real Mr.Janggut passing in 1986.
To each its own and as Singaporeans, we love our laksa, bak kut teh and chendol <3
Why the term, 'Spoon Laksa'?
Janggut would cut the noodles from the beginning so that it would be easier to use a spoon, a unique trait to Katong laksa.
Text By: Girlstyle SG
