Their rendition has a punchy broth that includes coconut milk, evaporated milk, dried shrimp, and sambal belachan, resulting in a deep salty savoury milky spicy flavour.
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The smooth thick rice vermicelli noodles have a light chew and grainy sweet notes, the crisp bean sprouts lend vegetal sweet flavour, and the crunchy deshelled prawns hold sweet savoury flavour.
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The highlight is the springy fish cake and bouncy fish balls, large in size with sweet salty savoury flavour.
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The large spongy triangles of tofu puff are a favourite, bursting with the salty savoury milky spicy notes of the broth. Small but juicy plump blood cockles with briny salty mineral flavour round this dish out.
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Laksa
Ming Fa
@ 246B Upper Thomson Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Established in December 1999 by Leith Neo and Alan Lau, this 'Miracle Cafe' has grown to be a beloved Singaporean casual eatery.
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This specific premium seafood rendition is only available at their Signature outlet, though the more accessible regular version is available across all outlets.
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The yellow-hued broth is creamy rich with coconut milk, dried shrimp, and laksa leaves, carrying savoury milky sweet spicy flavour.
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The base is springy thick rice vermicelli with grainy sweet flavour, crisp bean sprouts with vegetal sweet flavour, and large tofu puff triangles that burst with the flavours of the broth.
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The premium seafood includes whole shell on prawns with sweet savoury flavour, deshelled white clams with briny salty sweet flavour, and deshelled scallops with sweet savoury notes.
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Generously portioned, this is filling and satisfying. The regular version has hard boiled egg and fish cake in place of the premium seafood.
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Laksa
Qi Ji
@ White Sands, 1 Pasir Ris Central Street 3 #B1-K16
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Since August 2018, this under-the-radar brand has been serving decent noodle dishes from its 2 stalls in Hougang and Sengkang.
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I like their fiery broth with its resplendent use of bird's eye chili. Tempered with coconut milk, this has punchy spicy savoury milk sweet flavour.
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The large spongy tofu puffs absorb all that delicious broth, bursting with flavour. The long smooth thick rice vermicelli noodles and crisp bean sprouts combine for grainy vegetal sweet flavour.
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The springy fish cake slices lend sweet savoury flavour, while the bouncy hard boiled egg lends eggy sweet flavour.
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Small but chewy blood cockles with briny salty mineral flavour complete. The broth also has a grainy feel towards the end, from the finely minced dried shrimp.
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Laksa
Makan Panda
@ Hougang RiverCourt, 377 Hougang Street 32 #01-30
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

This chain brand was established in 1953 as 'Wang Jiao', and rebranded as 'Wang Cafe' in 2006, with the halal-certified spin-off 'Heavenly Wang' established in 2012.
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Their rendition has a homemade broth infused with coconut milk, dried shrimp, and laksa leaves, carrying savoury milky spicy flavour.
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The crisp bean sprouts and smooth thick rice vermicelli noodles lend grainy vegetal sweet flavour, while the bouncy hard boiled chicken egg lends eggy sweet flavour.
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The springy fish cake carries sweet savoury flavour, while the spongy tofu puffs soak up the flavours of the lovely broth. No blood cockles here, instead, there's crunchy deshelled prawns with sweet savoury notes.
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Laksa
Heavenly Wang
@ Alexandra Retail Centre, 460 Alexandra Road #02-35
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Founded by chef-owner Daniel Soo in 2000, this stall is named in tribute to the famous laksa hawkers of old who used to frequent that specific street in their trishaws.
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Their signature broth is actually less spicy and less rich than elsewhere, as they use less coconut milk and chili in preparation.
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Instead, there is a greater sweet savoury flavour from the use of premium ingredients simmered for over 2 hours to create their broth, including dried shrimp, fresh sea prawns, dried scallops, dried oysters, and other spices.
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There's silky smooth thick rice vermicelli noodles with grainy sweet notes, springy fish cake with sweet savoury flavour, crisp bean sprouts with vegetal sweet flavour, spongy tofu puffs with grainy sweet spicy flavour, and laksa leaves.
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Also crunchy deshelled prawns with sweet savoury flavour, and juicy blood cockles with mineral briny salty flavour.
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Add the chunky sambal belachan if you wish for a greater savoury salty spicy kick.
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Laksa
Famous Sungei Road Trishaw Laksa
@ Hong Lim Market & Food Centre, 531A Upper Cross Street #02-67
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Their rendition has a broth that is boldly savoury milky spicy in flavour, with the distinct taste of laksa leaves, fermented dried shrimp, and coconut milk.
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This pairs particularly well with the large spongy tofu puffs, which soak up all the lovely flavours of the warm broth.
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Silky smooth thick rice vermicelli noodles, crisp bean sprouts, and springy fish cake, combine for grainy vegetal sweet savoury flavour.
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Tiny juicy blood cockles dot the bowl, lending bursts of briny salty mineral flavour.
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Laksa
Ding Ji By Fei Siong Group
@ 501 Jurong West Street 51 #01-251
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Founded by Madam Ang Siew Yan in 1995, and having since handed over to nephew Zhang Ji Lin since 2006, this stall is famed for their rich creamy broth, probably the thickest around, formerly served in individual claypots.
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The heady spice mix to create the broth comprises galangal, turmeric, fermented shrimp paste, lemongrass, bird's eye chili, and more, all slow cooked over 2 hours.
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But the secret is the freshly squeezed coconut milk, lending a creamy texture that cannot be replicated without the painstaking effort. The result is a laksa broth that bursts with addictive savoury milky spicy flavour and freshness.
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The silky smooth thick rice vermicelli noodles hold grainy sweet flavour, while the crisp bean sprouts lend vegetal sweet flavour.
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The spongy tofu puffs burst with grainy savoury spicy flavour, the springy fish cake lends sweet savoury notes, and the juicy blood cockles burst with briny salty mineral flavour.
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They've also added chewy shredded chicken, whose gentle meaty savoury sweet flavour lends good body to this comforting bowl. Fresh laksa leaves lend a beautiful aroma.
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Laksa
Depot Road Zhen Shan Mei Laksa
@ Alexandra Village Food Centre, 120 Bukit Merah Lane 1 #01-75
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

They offer a hot and spicy rendition, with a drinkable soup that is rich yet balanced with savoury milky spicy flavour. The use of coconut milk, fermented dried shrimp, and laksa leaves carries through.
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The slippery smooth rice vermicelli noodles carry grainy sweet flavour, while the crisp bean sprouts lend vegetal sweet flavour.
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The spongy tofu puffs soak up grainy savoury spicy flavour, the springy fish cake lends sweet savoury salty flavour, and the juicy plump cockles lend briny salty mineral flavour.
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Hearty and comforting.
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Laksa
Chun Fu Fishball Minced Meat Noodle Laksa
@ Kovan 209 Market & Food Centre, 209 Hougang Street 21 #01-04
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

This no-name stall has been serving since before 1998, and has since come to be known by its location. Queues tend to stretch up to 40 minutes.
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Their rendition features a vibrant piping hot broth, rich with coconut milk, fermented dried shrimp, laksa leaves, and other spices. Carries lovely savoury milky spicy flavour.
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The long smooth rice vermicelli noodles are chewy with mild grainy sweet flavour, and the fiery chunky sambal belachan lends a savoury salty spicy kick.
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Garnished with crisp bean sprouts with vegetal sweet flavour, springy fish cake with savoury salty flavour, spongy tofu puffs with grainy savoury spicy flavour, bouncy hard boiled egg with eggy sweet flavour, and juicy plump blood cockles with mineral salty briny flavour.
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Uniquely, they also add strips of crab stick surimi, soft with mild sweet savoury notes.
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Laksa
928 Yishun Laksa
@ 928 Yishun Central 1 #01-155
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

Founded by Lucy 'Nancy' Koh in 1998, this brand serves probably the most popular and well known rendition, thanks to beating Gordon Ramsay's version of Laksa in a 2013 competition.
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Their orange-hued rendition is bright, rich, and creamy grainy from coconut milk, fermented dried shrimp, laksa leaves, and ample spice paste. Carries addictive savoury milky spicy flavour.
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The slippery thick rice vermicelli noodles, carrying grainy sweet flavour, are trimmed short, enabling it to be eaten with just a spoon.
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Garnishes of crisp bean sprouts with vegetal sweet flavour, bouncy fish cake with sweet savoury salty flavour, spongy tofu puffs with grainy savoury spice flavour, crunchy deshelled prawns with sweet savoury flavour, and plump juicy blood cockles with mineral salty briny flavour.
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Further kick of salty spicy flavour from the sambal belachan paste.
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Laksa
328 Katong Laksa
@ 51 East Coast Road
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More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

The Cold Brewed Orchid Pu'Erh Tea (SGD $10.90) has a blend of orchid flowers with pu'erh tea leaves harvested from Jingmai Mountain in Huimin, Lancang Lahu, Pu'er, Yunnan, China.
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This tea blend is thick and velvety smooth on the palate, resembling the texture of whisky, with a strong earthy smoky flavour tempered by a floral sweet flavour. Served on the rocks, this was a punchy delight.
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The Tea-rrifically Healthy (SGD $14) has a blend of buckwheat tea infused with chrysanthemum flowers and osmanthus flowers. This tea blend is light and mellow, with a gentle earthy floral bitter sweet flavour.
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The Beau-tea-ful You (SGD $14) has a blend of dried cranberries, rose flowers, strawberries, and dragonfruit. With a lovely vibrant hue, this fruit tea blend is light and pleasant, with an appetizing fruity sour sweet floral flavour.
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Invited media tasting.
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H&C Cafe
More details:
https://ivanteh-runningman.blogspot.com/2024/06/h-cafe-tasting-session.html

Formerly headlined by owner 'Lao San (old third brother)' in the day, with elder brother 'Lao Er (old second brother)' heading the stall at night, from way before July 2014.
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The soy braising stock is mildly sweet savoury herbal earthy in taste, while the pig offals are clean-tasting.
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The wide flat kway teow / rice noodle sheets are silky smooth with light grainy sweet flavour, picking up the soup / broth well. Taste is enhanced with the use of garlic and fried shallot oil.
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The soy braised small and large intestines are tender chewy with pleasant salty savoury earthy herbal flavour, while the tender pork belly carries meaty savoury salty herbal fatty notes.
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The spongy dried tofu puffs have salty savoury herbal sweet flavour, while the springy soy braised chicken egg has eggy salty sweet flavour.
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Kway Chap
Lao San Kway Chap
@ 232 Ang Mo Kio Avenue 3 #01-1222
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More details:
https://ivanteh-runningman.blogspot.com/2024/05/best-of-singapore-hawkers-kway-chap.html