Janggut Laksa @Roxy Square

This original Katong laksa is truly my favorite version of this iconic dish. The gravy strikes a perfect balance—light in texture yet wonderfully rich and layered with flavors that keep you coming back for more. Every spoonful carries the unmistakable fragrance of coconut milk blended harmoniously with spices. The fresh cockles add a delightful briny sweetness, while the prawns are plump, juicy, and cooked just right to retain their natural succulence. The rice noodles soak up the broth beautifully, making each bite satisfying. Overall, it’s an authentic, comforting bowl of laksa that I would highly recommend to anyone.

Hidden away in the first floor of Roxy Square 1. Laksa is decent. The gravy is flavourful but a little more subtle than 328 Katong Laksa. Would have liked a little bit more chilli and a bit more punch but it is still pretty good. I suppose there will be some people who prefer this over the other Katong Laksas. I think this is pretty good laksa if you are in the area but I wouldn’t make a special trip down just to eat it. The place could be a little cleaner. The trays are not very clean and there is no central tray return, so you have to return them to the individual stores when you are done eating.

I had Janggut and 328 back to back. Ultimately it boils down to individual taste. My verdict is Janggut as it has more umami and a creamier laksa broth. 328 is spicier and has a thinner soup base. For those who prefers a slightly spicy laksa broth, one could argue that you can always add more sambal. However, you cannot reduce the spiciness. Overall, Janggut is my preferred Katong laksa.

One of the few original laksa gems left on the East Coast. Noodles slightly thinner then the usual white bee hoon, gravy a touch more yellow—but it has everything the fish cake the seehum or cockles and chilies and laska leaves. The taste hits you with the coconut milk flavor , prawn fresh… so rich, you could eat it all with just a spoon

Classic laksa; good texture and balance of coconut milk and spice. We also had the banana leaf nasi lemak, otah & the royal from the same food area.

Definitely tastes better than the numeric laksa in the vicinity. The thick and coconutty gravy is the soul of a bowl of laksa. There are no other gimmicks—just laksa that retains its authenticity. The nostalgic food court complements the old-school vibes.

Singapore is lucky to have such an abundance of great Laksa in one area. I was also lucky to visit the two famous stalls for back-to-back meals. Overall, I liked Janggut more. If we could give partial stars, I'd give Janggut 4.5, 328 4. I loved the richer and creamier broth of Janggut. That is the star of the bowl. The mall has seen better days, looks and feels old. Only one person ahead of me in line and ample seating.

When you eat this laksa do not let any preconceived notions of what laksa should taste like influence your judgement. Yes it is more salty compared to other laksas. Yes the coconut milk is not as thick. Yes there is some curdling of the rempah. Yes the colour is not as orange. But the important thing is that it all comes together beautifully to create a very delicious dish. Plus the taste transports you back in time to the original Katong laksa 3-4 decades ago. Come taste it with an open mind and you will love it! Pity the price of $6 for the smallest bowl is very high.

Original Laska, even tough there are 2 other shops around , taste is good but gravy is a little diluted to me. Prices has gone much much and this is expected.

Tucked inside a typical food hall is this laksa specialist serving an OG style laksa for the past 50 years. The owner chef builds a bowl very quickly. First, a deep ladle to get the chunky, deeply spicy-seafoody bits from the bottom of a pot that has been simmering the base for hours. Then a quick drain of the soup to concentrate the gritty goodness of seafood, spices, coconutt. Top with bee hoong noodles, laksa leaves, and other toppings like cockles. Finished with a ladle of the soup base. The only utensil you'll get is a spoon, as it should be.

It's located inside a building, the first one near the entrance among a row of food court. The seating was crowded. It's nice to try the authentic local Singaporean food.

This was one of my favorite laksa spots during my last trip to SGP. This time around it still maintained its high standards despite its fame. Even though it now has 2 new locations I still prefer this original store that once hosted Andrew Zimmern & Samantha Brown. After having just eaten across the street at the other famed laksa place, we stopped by Roxy SQ for more laksa. We got the medium sized standard laksa for $5.50 SGD. the broth was just as satisfying as my previous visit here: rich, comforting & not overly salty. Compared to its competitor across the street, its brith is less spicy but has more of that distinctive nyonya flavor. I loved that layer of creamy substance on top of the laksa, texture similar to that of crab or shrimp brain roe. There were also adequate amount of seafood such as shrimps & cockles in the basic laksa. Overall this remains my top 2 laksa spots in SGP. Despite its fame it is still delivering high quality laksa at very affordable locals' price.

The laksa is yummy and delicious. Price so so and most attractive is the location of the place

WLE! Is damn good laksa lah! Multiple local people have recommended this Nyonya Peranakan laksa to me, as the best in the East, and after visiting here I can see why. They've also told me that the other chain-variety in this area is "over-rated", "not as good as it was" and the never good to have "oily". This soup-spoon laksa is souper satisfying all the way to the final slurp! They kindly add the chili down the side, so you can control the spice to your hearts content (I pushed the whole lot in and mixed it up). The 2 times I've had this lately were both post training, so I was already dripping before I started eating, so you can imagine what I looked like with the sambal sweats! There isn't much else to say except it's absolutely delicious with thick juicy prawns, slurpy noodles & that amazing creamy coconut broth that defeats chopsticks! One of the easiest 5's I've given - 100% recommended, I now do training just so I can come here to eat guilt-free. P.S. You can get cockles, but I believe you have to ask for them - I usually include them as they add a sweet burst of flavour to your broth.

It was very good! You can use a spoon to eat. The ingredient is simple: shrimp, fish cake slices, noodles, there's no cockles. Soup is not too spicy if you don't mix the chili stuff in. I love it!

I must give it a 5 as it's the best Laksa I have eaten in SG for the past decade. There is always a debate among my friends when we talk about Laksa, and many folks know about the 328 Katong Laksa and thought that's the best laksa in SG. To be fair to 328 Katong Laksa, it used to be good - many years ago - but, now it's just very average; a 2.5-3 stars imo. 328 Katong Laksa is thought to be the best laksa in SG because it has branded itself really well, and has kept its vital location of being situated at the stretch where Katong Laksas used to be found. A brief trip back to old days. As far back as 20 years ago, there used to be 3 Katong Laksa stalls in SG: 328 Katong Laksa and two others near to the current 328 Katong Laksa. The best that I used to eat was one little stall found in a typical old school coffee shop nestled in between the row of Katong shophouses. I remember vividly enjoying my bowl of Laksa and seated next to me was a Nonya elderly lady eating the same. That's a stamp of approval cos the Nonyas are great cooks and if the elderly Nonya lady ate from that stall, that's indeed the best. I really enjoyed the Laksa from that stall, eating it using a spoon. Chopsticks are banned when u eat Katong Laksa - no kidding! I have tried all 3 Katong Laksa back then and my fav remained the little stall in that retro coffeeshop. Very unfortunately, that coffee shop closed for good probably more than a decade ago and I could never find the Katong Laksa that I used to love ever again. I then had no choice but to eat at the other 2 laksa places. Eventually, only one was left and that's 328 Katong Laksa. I continued my search but to no avail. Fortunately, one of my friends told me that the best Katong Laksa is found at Roxy Square and I went there to try with high expectations. Indeed! It tasted almost as good as the one that I used to have 20 years ago. Thereafter, I have been telling all my friends about it and have brought quite a few friends to try it. They all loved it. Guess I'll continue to be spread my "evangelism" of telling and bringing my friends to this awesome laksa place. ^~^ #5/50 reviews for 2017 #laksatalk

There has always been a debate about the real Katong laksa. And you only need to ask someone born and bred in Katong where to find it. No, it isn't the lady with the red hair, and it isn't 328 Katong Laksa, or any of those. Sure they're good, but these are not the laksa stalls you are looking for. The original laksa has moved a few times, and can now be found in the food court on the ground floor of Roxy Square. For all its fame, the small is tiny, and still has a picture of the original Janggut (Malay for beard) uncle to display its authenticity. Some say the quality has gone done, and I wouldn't be surprised because the stall has shifted management from the original uncle to his sons and daughters several times. If it's nostalgia or legitimacy you're looking for, head to this stall. Even it it's just so you can be a laksa hipster and say, I know the REAL katong laksa, and I tried it before you did.

I must confess I had never really understood laksa. I understood even less what was all the fuss and debate about it. I'd had some decent, but overall dull laksas at different hawker centres. I must even say I almost gave up on it, thinking it was just some overrated, formless dish. Fortunately, my friend Van Z. took me to this discreet place in Katong. It's just a stall in a very small eatery inside Roxy Square. There is not even a big sign, as opposed to the famous 328 Katong laksa, which appears to be more a place to take selfies than one to have a good meal. Anyway, I approached this bowl of laksa with skepticism and was blown away after the first spoonful. This was neither overly spicy nor too sweet. All the flavours were balanced in a delightful combination where none of them overpowered any other. I could taste many distinct flavours: coconut, curry, shrimp, oysters, fish... I guess the best way to describe this is like a beautiful mosaic of flavours, where different, individual tastes made one wholesome dish, as opposed to a melting pot, where everything combines into a single thing. The only word that comes to my mind is "shiok". This little stall changed my previous conceptions about laksa. It's always a joy to be proven wrong. Specially when it is about food.

Honestly, when the bowl was served to me, I wasn't very impressed with it. I ordered the medium sized one at $5. Original laksa served from 50 years ago in a plastic bowl? With a few measly prawns on top, it doesn't look all too great. However, after tasting it, I can see why it may well be the original laksa from that long time ago. This is the most 'Nyonya' laksa I've ever tasted. At the first mouthful what I tasted was its saltiness and kinda transports me back to where Katong used to be, just beside the sea. (Back then there was no Marine Parade). And then I can almost imagine the sea breeze blowing... No it was the air con actually when reality hit me. And there is the coconut milk that doesn't come off too strong unlike other laksa where the milkiness of the laksa comes off right out centre. For this, the milkiness was there but it doesn't take center stage. It allowed the whole flavor of the laksa and nyonya-ness take the attention. Other places would have you have the prawns etc be centre and I am a little disappointed how they made the prawns to be almost like an afterthought. I would have imagined that the other katong laksas are sort of improved over time. There were really good ones but one can't help but think they have evolved with the times and somehow also lost the Nyonya flavor. This stall's soup and noodles are great and one of a kind in Katong. They retained the tradition and the recipe. The whole package were comforting and perfectly blended. With the way they handled the prawns and the presentation, it's just sad that they weren't a bigger deal than they could be.

Be it janggut laksa, marine parade laksa or the original katong laksa, these three names have one thing in common: they refer to the same famous traditional laksa originally started in the 70s by a food peddler nicknamed Janggut. Although there is an ongoing debate about which is the best Katong laksa and I would gladly eat any if presented before me, my favorite so far has to be from this store at Roxy square. The chili paste can only be described as fragrant and the uniquely coagulated coconut-based curry soup is strangely light but flavoursome. I don't think I'd ever drink up the soup of any other laksa so gladly. The price is very reasonable, and the staff is extremely friendly. I last visited at an off-peak time on a weekday so there wasn't anyone else there and our food arrived quickly, with a huge smile from the amiable lady boss. My only gripe is that the rest of the ingredients didn't quite stand out, like the prawns and such, but for the soup base and noodles, it is more than worth the trip.

Best laksa in sg to date. Old school, traditional and classic. The model laksa I must say