Sungei Road Laksa

Had this for more than 20 years. Not back for 12 years as was overseas on and off projects. Parking also hard. Last time the time without KOL and weaker social media, only need to queue 15 mins at peak hour. Today went at 2pm still queue 30mins as these days lots of tourists as well. However this is the nolstagic laksa taste that some of my older buddies had for 40 years and keep coming back for it. $4.00 for a just right size bowl of old school authentic laksa. Quality is still there. Not too full as old man like me can't really eat a lot these days. Last time must eat 2 bowls. However today I also enjoyed it. Highly recommended.

its a food court - people said very nice laksa to me just ok you really need to line up....i give up my friend did...ordered finally came after 1 hour...... taste wise i prefer the katong laksa the one with tourist hype one or last time at tanjung pasar market - there is a stall i had many years but i dont know if i can find the stall again - many times i went no more or different person so sad

Been some time since last visit this childhood memory stall, previous review missing. The soup base and ingredients are still slow-cooked over charcoal, a less common traditional method nowadays. The soup base is fragrant with coconut milk and has a hint of dried shrimp. The portion of blood clams is generous, providing a fresh and slightly fishy taste. The portion is on the smaller side; one bowl may not be enough. Two bowls or with additional toppings are recommended. The soup base is light, not those thick commonly found elsewhere. Arriving at the restaurant at 2 PM on a Sunday, there's a 40-minute wait. The prices are reasonable; worth a try if you have time.

Sungei Road Laksa is hands-down one of the best laksa spots in Singapore. For just SGD 4, you get a generous, flavorful bowl that rivals many more expensive places. The broth is rich, spicy, and aromatic, perfectly balanced with fresh noodles and toppings. The portion is just right, and the flavors are authentic — creamy, slightly spicy, and packed with umami. It’s a simple, no-frills stall, but that’s part of the charm. Service is fast and friendly, and you can see how much care goes into every bowl. If you’re in Singapore and love laksa, this place is an absolute must-try. Amazing taste, excellent value, and an authentic local experience all in one. I’ll definitely be coming back!

There was a long queue upon reaching. Took about 30mins - 45mins to reach my turn. We added extra cockles at a dollar each, and I must say that the cockles was the highlight as it very surprisingly fresh and decent in size. The laksa itself tasted flavorful and it's quite light. Not those heavy coconut cream kind of laksa. Overall, I'd come back again for it. But if you're in a rush then perhaps it may not be the best options. Update (27/12/2025) Came back here again to eat the laksa around 3ish pm which they were closing shortly after. This time round, the laksa broth was not as flavourful compared to the previous time we came. It tasted diluted and not so aromatic.

Singaporeans love to eat anything spicy, agree or disagree? I used to be on the disagree camp. I was once the kid who cannot take anything spicy, until i was enlisted into national service. The cookhouse fed me with chili fish with curry chicken for lunch and sambal chicken thigh with assam fish for dinner. As a lowly paid soldier back in the early 2000s, i could of course choose to eat that, or order food from nearby coffeshop. I started out as one of the regulars for food ordering but vitamin m (money) runs out before i know it. So bo bian lor. I started eating the chili and curry cookhouse food. National Service didnt just trained me to defend the nation, but also taught me how to be a Singaporean, tasting good spicy food. Ok back to the topic, coconut milk add something spicy, add in some cockles, tau pok, fish cake what do we have here? Yes laksa! I love my laksa. Introducing the best in Singapore, sungei road laksa. Their laksa was cooked with charcoal, until the gravey is so strong and fragrance that anyone who walks passed it would want to order one bowl and gobble it up on the spot. Personally i love love love the big big cockles. Not too well-done, it brought out the freshness of the shell fish. Every bite is just sooo good. The photo was taken when we just tabao. The actual bowl, the gravey has been soaked up by the thick bee hoon. But it just brought the noodles up 3 times. Every mouth of the dried up laksa is amazing. I finished it in no time. Out of this world. Really outstanding. They are closed on Wednesday, and open on any other day 930am -4pm. I can’t stop thinking of this dish. When are we going again? #laksa

Wah, these bowls of laksa are so cute - mini! 😍 Don't look down on it's size ok, it's got 'lek su'.. did you see the very long queue? Did you notice the pot over the charcoal fire? Did you spot the guy who 'ta bao' more than 20 packets at one go? Did you count how many ladies (must respect hor) this store has? With only a spoon, you scoop: the golden gao 'lamak' gravy with springy thick bee hoon,'hiam hiam' chilli, 'phang' laksa leaves and the fresh 'si hum'! Shiok sia! 'Koh cit wua kam sia' 🥺

Went to try this famous old school laksa today. Arrived 1130am and it was a short queue of 6 pax. This laksa does not have tao pok, it has fish cake and cockles. Chili is served in the bowl at the side. No chopsticks just spoon as the white noodles are cut. Overall nice taste and i finished all the soup. Also bought roast pork and char siew from stall in the coffee shop. I will eat this again, i like the broth, but i will not queue too long for it. Certainly worth going back again.