Maureen Ow

"It was light, easy to drink but it was a flavourful bowl. You can smell the spices in the gravy, sweet yet mild spicy, infused with coconut flavours and hae-bi in it!"

Daniel Ang

"The gravy cooked using fresh coconut, scallops, dried oysters and dried prawns is rather sumptuous and flavourful."

Derrick Tan

"I also can taste dried shrimps in the gravy, giving it the extra aroma. Topped with slices of fishcake, beansprouts, cockles and laka leaves, this is definitely one of the best laksa I have ever eaten."

Samantha Han

"His assets lie not in the rich coconut cream, but in the superb balancing of aromatic spices employed and in the tempering of the gravy being kept warm at palatable level by glowing charcoals."

Tony Johor Kaki

"The curry laksa was a fine balance of mildy spicy, slightly sweet and layered savoury flavours."

Bernice Tan

"Sungei Road Laksa may serve up one of the simplest bowls of laksa, without modern adornments like eggs, prawns or otah, but what they lack in frills, they compensate with freshness and quality."

Ariel Sia

"Because it’s cooked traditionally, the laksa really brings a taste of the past. The gravy has a strong aroma of dried shrimp and is overall, not too spicy."

Xiangyun Lim

"Sungei Road Laksa: Sungei Road Laksa - One of the last few places to still use charcoal for cooking, the laksa here at Sungei Road is lighter than the usual, without sacrificing on flavour. Instead of relying on rich coconut cream, the gravy employs a combination of spices with expertise."