51 East Coast Road
328 Katong Laksa was founded in 1998 by Nancy Koh at 49 East Coast Road, moving to the current shophouse at 51 East Coast Road in 1999. The stall earned a Michelin Bib Gourmand in 2016 and 2017, though it has not appeared on the list since 2018.
The international breakout came in 2013 when founder Nancy Koh and her son Ryan Goh beat Gordon Ramsay in a Singtel Hawker Heroes laksa cook-off. That put the stall on every tourist's list. The broth is rich coconut curry with a dried shrimp (hae bee) sweetness. Noodles are cut short, Katong style, so you eat everything with a spoon. Cockles, prawns, fish cake, and tau pok come standard.
Google ratings sit at 3.9, which is lower than you might expect for a stall this famous. Reviews are polarised: tourists rate it higher, locals are split. Some feel quality has not kept up with the price increases (now $7.80+ from $5.50 a few years ago). The air-conditioned shophouse is a plus in Singapore's heat. Open daily, roughly 9am to 9:30pm.
Scored across 5 dimensions specific to laksa. Learn what each means →
The signature Singapore laksa. Rich coconut curry broth. Noodles cut into short pieces so you eat the whole thing with a spoon, no chopsticks needed. Peranakan origin, from the Katong/Joo Chiat area.