Sungei Road Laksa is one of the most legendary laksa stalls in Singapore. Get more info here: http://migrationology.com/2016/01/singapore-food/'>http://migrationology.com/2016/01/singapore-food/
Laksa is a dish that combines the tastes and flavors of both Malay and Chinese, and one of the most famous places to eat laksa in Singapore is at Sungei Road Laksa, a small yet busy stall that’s housed within a neighborhood style coffee food court shop. As soon as the stall is open, they have a line of customers, and if you come at a peak meal time or on the weekend, there could easily be 20 or even 50 people in line in front of you. Luckily, we came in the middle of the morning, so it was pretty quiet and there were just a few people in line in front of me.
One of the best things about Sungei Road Laksa in Singapore is that they still cook their curry soup sauce over charcoal in a big aluminum pot, the traditional way. You stand in line, and they don’t have any choice other than how many bowls of laksa you want. The bowls are quite small, so if you’re really hungry, you could easily eat 3 - 4 bowls or so. The laksa is a Chinese style version, with a thin and not very spicy broth, and sliced up noodles, and all topped with a handful of fresh blood cockles, and I think Vietnamese coriander - which is the flavor that I really liked.
The laksa was smooth and comforting, not spicy, and not too much spices, but a soothing blend. To me it almost tasted like clam chowder, yet it was prepared with cockles, so it was like noodle cockle chowder. They also added a small amount of smabal chili sauce to the side of my bowl to mix in, which provided a bit of extra flavor to the laksa.
Overall I enjoyed my bowl of noodles at Sungei Road Laksa, and it made a wonderful quick breakfast.
Sungei Road Laksa
Address: 27 Jalan Berseh
Open hours: 9:30 am – 5 pm on Thursday to Tuesday (closed on Wednesday)
Prices: $3 per bowl of laksa
How to get there: You can either walk from Bugis or Lavender MRT station, located under a complex near Jalan Berseh

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