The Original Katong Laksa - Janggut Laksa (Roxy Square)

Established in the 1950s by Ng Juat Swee, nicknamed 'Janggut', this brand is the originator of Singaporean style Laksa.
.
The light broth has a grainy creamy texture from coconut milk, dried shrimp, and laksa leaves, less oily with savoury milky sweet herbal flavour. The chunky sambal belachan isn't too spicy, lending a mild salty savoury spice kick.
.
The smooth thick rice vermicelli noodles are trimmed short, soft with a gentle chew and grainy sweet flavour. Pairs with the crisp bean sprouts with vegetal sweet flavour, and the springy fish cake with sweet savoury flavour.
.
The crunchy deshelled prawns lend sweet savoury notes, while the juicy yet small blood cockles burst with briny salty mineral notes.
.
Well balanced heritage taste of nostalgia.
.
.
.
Laksa
The Original Katong Laksa (Janggut Laksa)
@ Roxy Square, 50 East Coast Road #01-64
.
More details:
https://ivanteh-runningman.blogspot.com/2024/06/best-of-singapore-hawkers-laksa.html

A comforting bowl of laksa that was on the saltier side, as I could really taste the richness of the dried shrimp in the broth. It was mildly creamy, on the sweeter side, and much less spicier than their competitor across the road. And unfortunately, I do prefer mine creamier and spicier. However, the prawns here were bigger and fresher though!

Rate:🌟🌟🌟

Must have when you go Katong. Compare to the 328 Laksa, this is more creamy and less spicy. Each have their own strength!

Laksa

Who doesn’t love heritage and age old food that has withstood the test of time? Even with the recent trend of “traditional food with a modern twist”, I find myself going back to authentic, original food such as Janggut Laska, tucked in a corner of Roxy Square. The sign board says it all - The Original Katong Laksa, more than 50 years experience in serving the best Nyonya Laksa.

Read more at: kopiwaffles.com/janggut-laksa-roxy-square/

The laksa broth has a faint taste of coconut milk, striking a good balance of sweetness with a little bit of spice. Overall, it still makes a good bowl of laksa topped with chopped laksa leaves and a scoop of chilli.