About

928 Yishun Laksa is one of those stalls that Singaporeans will cross the island for, despite it being tucked away under an HDB block in Yishun with no proper signage. The name comes from the block number. It started as a rojak stall in the late 1990s, but when customers kept returning for the laksa instead of the rojak, the owner made the pivot.

The broth is lighter and more balanced than the intense Katong-style laksas. Subtly spiced, letting the coconut milk and laksa leaf come through cleanly. Each bowl comes with thick bee hoon, tau pok, cockles (not raw), crab stick, and a whole boiled egg. You choose your noodle type and customise heat via a self-service sambal station.

At $4 a bowl with generous portions, this is the best value laksa on this list. No Michelin star, no branding, no social media marketing. Just a family-run stall that has served the same quality product for over 25 years. The queues speak for themselves.

ShiokScore Breakdown

Scored across 5 dimensions specific to laksa. Learn what each means →

Broth 86

Coconut richness, spice depth, and lemak (fatty richness). A good laksa broth coats the spoon. Too thin means the rempah was stretched. Too thick and it becomes cloying.

Noodles 83

Thick bee hoon, yellow noodles, or both. Katong-style cuts them into spoon-sized pieces. Texture should be springy, not mushy or clumped together.

Toppings 85

Cockles, prawns, fish cake, tau pok (fried tofu puffs), beansprouts. Freshness matters. Rubbery prawns or limp beansprouts drag the whole bowl down.

Rempah 84

The spice paste that defines the laksa. Dried shrimp, chilli, lemongrass, galangal, candlenut, belacan. Should taste layered and complex, not just hot.

Value 95

Portion size, topping generosity, and price relative to hawker norms. A $5 bowl with three prawns and a thin broth is bad value no matter how it tastes.

Style: Curry Laksa

Coconut curry broth with yellow noodles or vermicelli (uncut). More common in food courts and kopitiam. The broth is similar to Katong but usually lighter on coconut. Chopsticks and spoon.

Learn about all 4 laksa styles →