Christopher Millar, Executive Chef, Stellar at 1-Altitude

“A Singaporean friend introduced Sungei Road Laksa to me 10 years ago. I would always take overseas guests there when we used to be able to travel the world. I've been going there for ten years now. The broth is particularly fragrant, made in the traditional style over charcoal with a generous dollop of cockles. It’s not too spicy and yields a great value at $3! Also, there are other stalls nearby in this small food court—especially the one that makes yummy kueh pie tee.”

Ivan Yeo, Founder & Executive Chef, The1925Kitchen

“My favourite laksa is Sungei Road Laksa located at Jalan Berseh. I used to work along Syed Alwi Road, and everyone around the area knows about this wonderfully old school local dish, served like a typical Katong Laksa style, with only a spoon and no chopsticks! I have been patronising the store since 2001.

They are probably the only few stalls remaining where they serve laksa cooked over a charcoal stove. The laksa gravy is light yet flavourful. Not only are they generous with the cockles, despite the humble price of $3, they are also heavy-handed on the coconut cream, which balances the rich dried shrimp flavours of the bright orange soup gravy, topped with yet another generous amount of laksa leaves evenly and thinly sliced.

The store is run by mostly three ladies, working like clockwork. They rarely speak, understandably so since the queue is always snaking around the hawker centre. It is also common to see each customer order up to two to three bowls before utilising the full value of the trip made specially to patronise the stall.”

Chen Kentaro, chef-owner, Shisen Hanten

"I have tried a few laksa places in Singapore, like the one in Newton area, but the version at Chatterbox remains my favourite. I discovered it when my team brought me there during the opening year of Shisen Hanten, and it has been my go-to place when I am craving for it. I love the richness of the soup base, coconut milk, spice, and the fragrance of laksa leaves. It is perfect with the lobster and the noodles.”

Dannel Krishnan, former executive chef, The Nomads

“I recently had the Chilli Padi Laksa Pao Fan. I discovered it through GrabFood when my brother was searching for new bites in our area. The dish is pretty delicious and I was pleasantly surprised that laksa could be done in such a unique way. You can have steamy or crunchy rice soaked in comforting laksa broth alongside prawns, battered fish fillets, pacific clams and seafood bean curd rolls. The broth is especially aromatic and comes with a large amount of chopped laksa leaves and sambal which add to the flavour.”

Kenny Huang, chef, Grissini

“My favourite laksa is the one at Grand Copthorne Waterfront Hotel. The restaurant’s name is Food Capital. I discovered through my circle of food lovers who appreciate premium local cuisine, and they encouraged me to check out the place. From the day I first tried it, I've gone back there with my circle of friends every weekend. The version of laksa there is absolutely amazing, with the added touch of fresh scallops, plump oysters and succulent Boston lobster. Honestly excellent—no regrets!”

Marvas Ng, former chef de cuisine, Ocean Restaurant

“My favourite laksa has to be the one at 928 Yishun Laksa. It is an old stall that I have supported and frequented since my secondary school days 20 years ago. The sauce is the come-back factor for me—it’s always so rich and always so creamy. My favourite combination for my laksa meal is an icy cold bowl of ice kachang, purchased from beside their stall. It helps cool me down after a hot spicy bowl of noodles!”