Katong-style laksa at Queensway serving sliced noodles in a rich, coconutty broth with that signature spicy-sweet balance.
Marine Parade Laksa brings the famous Katong-style laksa to Queensway, serving bowls of chopped noodles in a thick, coconut-rich broth that is ladled over prawns, tau pok, and half a boiled egg. The Katong style is distinguished by the noodles being cut into short lengths so the entire bowl can be eaten with a spoon alone, and the broth leans into a sweeter, creamier profile compared to the sharper, more lemak versions found elsewhere.
The chilli paste on the side lets diners dial up the heat to their preference. The broth is the star, simmered from dried shrimp and coconut milk with a rempah of lemongrass, galangal, and turmeric that gives it a vibrant orange hue and a deeply fragrant aroma. Each bowl arrives piping hot, the ingredients soaking up the broth so every spoonful is flavoured through.
The portion is generous, and the price is a throwback to an era before laksa became trendy. When only a proper Katong laksa will satisfy, Marine Parade Laksa at Queensway delivers the creamy, spicy, slurpable bowl that made the East Coast famous. It is laksa as it should be.