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Back to 328 Katong Laksa51 East Coast Road
75%100%86
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$5/pax

based on 73 reviews
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What others are saying...

Rennegoh
 • 18 Aug 2013 17 reviews 0 follower
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Full review and pictures: http://rygohxx.blogspot.sg/2013/08/328-katong-laksa-in-singapore.html
 
The white thick noodles were cut into shorter length so that customers can simply scoop them with the spoon and the plus point is that you will not have to worry that it will create a big mess on the clothing. Other than the length, the noodles were cooked perfectly and provided a springy taste. In the bowl of laksa, shredded fishcakes and fresh prawns are also added that provide a contrasting texture to the noodles. To me, I feel that the laksa is not that spicy, therefore if you want to have more kick to your laksa, the sambal paste can be found on every table.
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Must tries: Katong Laksa

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After Work
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Micky Wang
 • 03 Aug 2013 1 review 0 follower
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They forgot to place our order. Even people came half an hour after us got their food. Very unorganized service process.
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make your calories count
 • 08 Jul 2013 132 reviews 0 follower
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For the complete review, please visit http://www.makeyourcaloriescount.com/2013/07/sg-328-katong-laksa-gordons-nemesis.html


Locals and foreigners which travel to Katong area in search for laksa will almost certainly notice this flagship stall and a secondary outlet further down East Coast Road. With both outlets possessing a prime location along the main road, one would naturally assume that 328 Katong Laksa is the original stall. There was an adjacent stall located beside this main outlet which had indoor air-conditioned seating. Upon placing the orders at the counter or with one of the staffs who would come to your table, the dishes would then be served to you.

Small Laksa (S$4.50/-)
There were 3 sizes to choose from for the laksa with the smallest bowl priced at S$4.50, the medium for S$5.50 and the large at S$6.50. We thought it was relatively expensive compared to its competitor, the Original Katong Laksa which had their smallest offering starting from S$3.

'Slurp slurp!', the first tasting of that coconut-based brought a smile to our faces immediately as we knew we were in for a good treat! There was a slightly gritty texture to that broth owed to the grounded dried prawns and spices. We particularly liked the densely rich flavours packed in that mildly sweet and spicy coconut curry soup base which delivered that much desired oomph. The balance in flavours was spot-on, with an initial creaminess, then a hint of the heat from the spices before a soothing richness from that coconut milk to round up a delectable spoonful.

The thick vermicelli was served classic Janggut-style, where it had been thoughtfully cut so that all you need is a spoon to feed yourself to all the goodness contained in that bowl. The beautiful broth stirred our appetite and made us crave for more, only to build up a great disappointment. It is no rocket science that fresh ingredients make or break a dish and on this occasion, the prawns and cockles in this bowl was sub-standard. The cockles had a distasteful fishy smell and a gritty texture due to the presence of sand. The de-shelled and de-veined prawns tasted limp and lacked firmness. As an essential ingredient for the laksa stock came from the prawn heads, I was surprised that the prawns served were not fresh as expected. Quite frankly, we were divided in our verdict because we were blown away by that beautiful broth yet left disgruntled over the freshness of ingredients.

Just some food titbits to takeaway with this, the pile of finely chopped laksa leaves, also known as Vietnamese coriander is an important ingredient contributing to the flavour of the broth. Apparently, it has the ability to repress sexual desires so many Buddhist monks grow this plant in their private gardens and eat it regularly as a helpful measure in their celibate life. Gentlemen, watch out.

Due to word limitations, please continue reading the rest of this review at our blog, thanks!
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Must tries: Katong Laksa

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