Laksa Rankings
Ranked by ShiokScore. Broth, noodles, toppings, rempah, and value. Every dimension scored.
Every ShiokScore is calculated from five weighted dimensions specific to laksa. Rempah gets 25% because that spice paste is the foundation of every bowl. Broth gets 30% because that is what you taste with every spoonful. Scores are based on cross-referencing Google reviews, food blog coverage, Michelin selections, and our own research.
New to laksa styles? Read our complete guide before you judge.
One of the last laksa stalls in Singapore still cooking over charcoal fire. Spoon-only service, no chopsticks. Traces back to the 1950s Sungei Road flea market area. $3-$5 a bowl.
Known for serving laksa in a claypot, which keeps the broth piping hot. Thick, rich gravy. Bib Gourmand. Chilli padi, galangal, belacan base.
Heartland cult favourite in Yishun. 4.4 Google rating. No signage beyond 'Laksa' on a board. Started as a rojak stall, pivoted when customers kept coming back for the laksa. Self-service sambal station.
Claims to be the original Katong laksa, founded by Ng Juat Swee ('Janggut' means beard in Malay) in the 1940s. Third/fourth generation family operation. Cash only.
Beat Gordon Ramsay in a laksa cook-off (2013). Former Bib Gourmand. The most internationally famous Katong laksa stall. Air-conditioned shophouse.
Katong, curry, assam, Sarawak. Four styles, five scoring dimensions.
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