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Sungei Road Laksa (Jalan Berseh)

AsianChineseLocalNonya / PeranakanPeranakanSingaporean
This stall is famous for their laksa. Their noodles have been cut into short lengths so that only a spoon is needed to enjoy their bowl of laksa.

Daily: 09:00 - 18:00

Closed on first Wednesdays of every month
$3 based on 15 submissions
Cheap Eat/Budget (4 votes), Lunch (3 votes)
chefquak

Shiok S$2 Sungei Road Laksa on 10Aug2014

first came to this sungei road laksa stall at jalan shui kopitiam at jalan berseh>10years ago.
have not been here for several years. today though 3 of us were having turtle soup at berseh food centre, so decided to drop by for the laksa.
there was a 15pax queue at 2.30pm on a sunday. i waited about 15mins. stall is closed every 1st & 3rd wednesday of the month.
the stall had 2 ladies preparing bowls of laksa & taking orders, and an older men cooking the noodles & ladling the gravy goodness from a charcoal fire pot.
laksa was S$2, with slices fish cakes & cockles, served with spoon & no chopsticks. i added cockles so it was S$3.
gravy was light, not too lemak nor spicy, but quite flavourful & intense, very satisfying. i also ta pao (take-out) 2 packets back.
there is another sungei road laksa at nearby kelatan lane but i have never tried it. will give it a try next time i am here, which unlikely to be soon though.    

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10 Aug 2014 • 224 reviews • 1 follower

Shiok S$2 Sungei Road Laksa on 10Aug2014

first came to this sungei road laksa stall at jalan shui kopitiam at jalan berseh>10years ago.
have not been here for several years. today though 3 of us were having turtle soup at berseh food centre, so decided to drop by for the laksa.
there was a 15pax queue at 2.30pm on a sunday. i waited about 15mins. stall is closed every 1st & 3rd wednesday of the month.
the stall had 2 ladies preparing bowls of laksa & taking orders, and an older men cooking the noodles & ladling the gravy goodness from a charcoal fire pot.
laksa was S$2, with slices fish cakes & cockles, served with spoon & no chopsticks. i added cockles so it was S$3.
gravy was light, not too lemak nor spicy, but quite flavourful & intense, very satisfying. i also ta pao (take-out) 2 packets back.
there is another sungei road laksa at nearby kelatan lane but i have never tried it. will give it a try next time i am here, which unlikely to be soon though.    
22 Jun 2014 • 13 reviews • 0 follower

The kind of place I'd be proud to bring my non-Singaporean friends to visit

While it is located nowhere near an MRT station and can be quite a warm place to eat at in sunny Singapore, this is definitely a place worth visiting if you love laksa! This is definitely one of the best laksa I have tasted and I love how there is a slight charcoal taste to it, coupled with the freshest cockles. It does not have too much coconut milk which the katong laksa has, so yes, definitely a place I will keep going back to! 
30 Dec 2013 • 5 reviews • 0 follower

NIce charcoal smell and little smoke taste to it

Gravy is not overly thick. fresh ingredients and fragrant. Worth trying been there many times and the good thing is that they taste the same whether at the start of business or at the end of the day. some shops are inconsistant.  
Laksa
25 Oct 2013 • 296 reviews • 14 followers

Traditional Laksa

This Jalan Besar stall’s headlining dish is one of the last few – if not the only – places in Singapore that still keeps its laksa gravy gently heated in an aluminium pot over charcoal fire. Some say this results in a smokier aroma, we reckon that the spread of charcoal results in an even heat. The laksa isn't visually impressive – it comes in a small bowl, with merely a few slices of fishcake, and isn't rich and creamy because there isn't much coconut milk. What it does have is a lovely fragrance and a generous amount of fresh hum (Chinese dialect for “blood cockles”). All of these for $2. For more $2.50 eats reviews, read here http://www.hungrygowhere.com/gallery/what-to-eat-for-2-50-and-under--*gid-232e3101/photos/?oauth_token=e09721797fbc62a82b6b00259a58552d&oauth_verifier=0c3be169759169884775351860bee1ad#ce240800
21 Nov 2011 • 249 reviews • 562 followers

Laksa cooked with charcoal fire

If you still want to eat laksa cooked with charcoal fire, you’d better hurry down to this Sungei Road Laksa! This is probably one of the last few places where you can still see the traditional aluminium pot resting atop a charcoal fire.
Rumour has it that this is the first stall to introduce the concept of eating laksa with a spoon. Apparently, it was this uncle who first had the idea of cutting up the laksa bee hoon so that you could scoop it up with only a spoon. How true this is, I don't really know.
The stall was very generous with the amount of haam (cockles), I’m sure that’s a big draw to cockle lovers. The distinct characteristic of this laksa had to be the gravy, which was much lighter than what I had been used to. It was well flavoured without being too rich. Personally, I felt that the bowl I had that day did not meet the expectations befitting its legendary status. But that was me against the 10 or 20 other customers who had turned up to eat the laksa at 3pm in the afternoon. I felt the gravy could have had more ooomph but I am sure fans of this laksa would beg to differ.