Katong laksa

As the name implies, this laksa variety hails from the Katong neighborhood of Singapore's Central Region. It is based on a spicy, shrimp-infused broth that's flavored with coconut milk and a special laksa paste consisting of dried shrimps, herbs, and spices.

Other elements include thick rice noodles and a variety of condiments and toppings such as shrimps, fishcakes, cockles, tofu puffs, fish balls, spicy sambal sauce, or coriander. The noodles in Katong laksa are always cut into smaller pieces, and when served, each bowl comes with a spoon.

It is believed that the dish originated among the Peranakan (Strait Chinese), but it rose to fame during a dispute over which hawker stall serves the original version. The most popular theory claims that Ng brothers first started selling it in 1963 at a stall then named Marine Parade.

When they had to move out, their place was taken over by Nancy Lim who later renamed it 328 Laksa. Eventually, numerous stalls appeared, Ms. Lim moved her business, and the sons of Ng brothers opened a new laksa shop.