Katong laksa has no taupok. I hv been eating George’s for donkey years. Initially, I ask for taupok. Of course, there isn’t. However, one day I found taupok in the laksa. He added for me quietly. I thank him for that. So mine always come w TP.
Authentic Katong laksa is never eaten with yellow noodles. That is the style of Malaysian curry mee, which is totally different from laksa. But many keep mixing these two up. Grh.
IMO, "traditional style" Katong laksa are those with shredded rice noodle, dried shrimps, hump and fresh prawn. For example, George's, 328 and Janggut Laksa do NOT have tau pok whereas laksa by local noodle stalls will likely have tau pok or fish cakes. My humble (or hump-ful) opinion as a laksa fanatic :)
Sungei Road Laksa - one of the very few out there that uses fresh peeled cockles. Light but fragrant broth simmers over charcoal fire, although you only get cockles and fishcakes.
Ah yes, this I must agree. Even without the hae bi (dried shrimps) for the gravy base, they are still able to maintain the depth of the flavour. Really makes me wonder how Greendot does it.
Try Depot Road Zhen Shan Mei Laksa at Alexander Hawker Centre. Used to be served in claypot. Think they changed to normal bowls, hope the food still tastes that good!
Normal bowl, will loose the uniqueness of their laksa, used to sweat with the spiciness and shoik-ness of the heat coming from the Claypot, should have kept the Claypot imo.
I had George’s laksa last week and you hit the flavour profile notes on point! I thought it was meh. I am very excited to see the choice that blows your mind
Personally, I prefer thick bee Hoon cos a)it has a better bite than bee Hoon b) it provides heterogeneity to a rich dish. The contrast of having plain thick noodles in between sips of rich spicy coconut broth, lets me appreciate the flavour in various degrees. If it were thin beehoon, it would absorb the soup, and feels a lot more monotonous as a meal.
it is... I'm so sad. I have this bug on adobe premiere where if I have a mono track and a stereo track on the same timeline, the mono track sometimes goes mute. I worked around this and checked the video on my pc before upload but it's somehow reproducing the bug on youtube playback. if there is a premiere pro wizard out there that knows how to fix this, please let me know.
Since youre at this stall the best topping with laksa is not just the taupok (which imo is more of a curry mee thing) its actually adding otah. Having a wonderfully made otah to pair with this is bloody heavenly. Waiting for you to check out the og janggut(roxy) one and get some otah next stall to go with it!
@@cheeseizblue I find curry mee a Singapore thing... I always go for the authentic Laksa with authentic barbequed otah from the grill as side in Malaysia.
@@Marnige no, sorry but no. Laksa, particularly Katong laksa, is very Singaporean style. And yes this is also often eaten with otah as a side kick. Malaysian laksa, which they often interchange with curry laksa , is curry mee. How to differentiate them? Malaysian style curry laksa often use curry leaves in its stock, busy with taupoks and often Yong tau foo selection, yellow noodles option too. Curry leaf in laksa would be a crime in Singapore laksa. Singapore laksa serves with laksa leaves as a finishing garnish. Rice noodles cut short to be eaten only with a spoon.
I personally feel that taupok is NOT essential. It is not found in most Katong laksa, but I could be wrong. 🤷🏻♂️ Anyway I disagree with your trashing of thick bee hoon. It is 1 of the widely available and popular noodles, and is loved by many in the region for it's light rice taste, bouncy texture and bite. In fact it's "neutral" taste is preferred by some as it does not steal the show, unlike others like egg noodles with alkaline taste. Go to China and u can find 粉 everywhere. Go to Thailand and Laos, try their khanom jeen which is fermented thick bee hoon. Go Malaysia and you can find it used for their fish head noodles. The list goes on.......
There used to be an awesome old airport hawker centre laksa. Their tau poks were fat, plump, accompanied by cute little quail eggs, thick fish cake, and juicy cockles… sigh dunno where they moved to or whether they closed down for good. If anybody knows where they’ve gone please lemme know! Or if alderic can work ur magic and find it to be reviewed 😅
Yes, taupok is a must; but absence of taupok is still better than putting yellow mee in laksa (hello, are you laksa and curry mee?), which is a SACRILEGE, because it lacks bite and has that alkaline taste. Always just thick beehoon for laksa, please!
Aqesome vid as usual man! My personal preference for essential laksa toppings are: 1. Hum 2. Taupok 3. Fresh laksa leaves Totally agree need taupok! Am on the same sentiments for chor beehoon, but it's an extremely biased opinion cause I love the kee bee from the yellow noodles haha.
I think it needs thick rice noodles, for the more neutral taste which will let the broth come through. Akin to eating it with rice. Yellow noodles too much taste on their own imo which doesn’t fo
Please try the OG Sungei Road Laksa at 27 Jalan Berseh, #01-100, Singapore 200027 This is the best Laksa I ever have and is something my parents intro as they have ate it for over 30yrs old in their youth where each bowl was only 20cent. They cooked the noodles in the laksa broth and the laksa is only cook by charcoal.
Maybe u can try Laksa from wild coco, abit pricey.. but laksa def not bad (dun dare to give too high expectations here) and the laksa is ln spicy side . oh ya! Definitely got tau Pok but hor…no cockles😂 they have eggy laksa also, the fried beancurd in there is def yummy
Bro, Bee Hoon regular corrects it la. It is like porridge or congee. u want the essence in the carb and not lucking out. So I always take my laksa with thin bee hoon and dun da bao. ?You will know what i mean.
I think Laksa is supposed to be a easy-to-drink soup. After all, you are kind of supposed to drink up the soup with the noodles right? Anything super spicy, you might as well eat curry noodles. Curry noodles has the yellow noodle and is spicy.
@@worldedit96 yes! He is more of a curry noodle fan. That’s why he keep go with with thick beehoon which he doesn’t like at all and ask himself what is Laksa
Was having breakfast and suddenly I had an epiphany, since you love strong flavours, spicy food, maybe you could do a "Best Nasi Padang" series in any upcoming ones? Just a thought tho. 😊
methinks @Alderic's standards/ yearning for "toppings game here for Laksa can be so much more" here = A sign that our friend has become spoiled by Coconut Club in the recent Nasi Lemak series... Will there be a "Higher Class Laksa" here, that folks can recommend for our boy Alderic to try? (a'la Chatterbox Chicken Rice, or Coconut Club? Better noodle options too pls, not just thick beehoon?) ...P/S: Alderic, Have you tried adding Chilli Padi to your Laksa broth, for added kick?
Xi Xiang Feng Yong Tau Foo at Ang Mo Kio! I know the typical YTF laksa gravy is merely an afterthought, a sideshow to the question 干 or 汤, but this place is legit. Plus it addresses your pet peeves of only rice noodle & lack of ingredients
So Alderic doesnt like small cockles eh. Can try Toa Payoh 94 laksa with their jumbo sized cockles but i can tell you large cockles doesnt do much for the dish. Surprisingly they have a rather good google map review.
The food court chain “Tian Tian Chi Mian” has a rockingly good laksa as well! Even though it isn’t even their main signature dish, their laksa is great. And I’ll add the small wuxiang into it, soaks up the broth so well.
Alderic having an existential crisis about what it means to be a laksa is crazy for ep 2 in the series.😂 But nevertheless I agree majorly in the sense that each food items kinda have their max score they can possibly achieve if done perfectly and by the book from tradition and culture. I just think laksa is one of them where I could only give a max score of 7 or 8 even if everything is amazing. Whereas something like BKT, chicken rice, lor mee has many nooks to put your own spin and intricacies on to break it to the 9 10 mark.
😂Please just eat your Laksa with your preferred noodles, no need bash the thick rice noodles like its worthless - there are people who prefer it. You will start sounding like a broken tape recorder if you bash it in every episode.
@@ilovegrowthstocks7880 You have your preferences and you do you. Are we now going into about your way is the only way? There are people who like the neutral characteristic and the slurping feeling. There must be a reason why classically its used. If you like mayo with fish and chips but other ppl like malt vinegar, is your preferences the only way that doesn't suck?
@@adamng5338 but on the side note, being a food critic it's not about saying all the nice thing. If every food is good then shouldn't all food has Michelin guide or Michelin star? It's not about what u like or dislike, it's more about how the dish compliment with each other.
Am a avid laksa fan, and my favourite is My Cosy Corner at Coronation Shopping Plaza. IYKYK. thought of gatekeeping this place but i'm keen to hear your thoughts on it
I am convinced already Alderic is not a Laksa but a curry noddle fan.
Katong laksa has no taupok. I hv been eating George’s for donkey years. Initially, I ask for taupok. Of course, there isn’t.
However, one day I found taupok in the laksa. He added for me quietly. I thank him for that. So mine always come w TP.
Agreed, original laksa have no tau pok
I love thick bee hoon for laksa, i do not like yellow noodles cos of the gee taste
Authentic Katong laksa is never eaten with yellow noodles.
That is the style of Malaysian curry mee, which is totally different from laksa. But many keep mixing these two up. Grh.
IMO, "traditional style" Katong laksa are those with shredded rice noodle, dried shrimps, hump and fresh prawn. For example, George's, 328 and Janggut Laksa do NOT have tau pok whereas laksa by local noodle stalls will likely have tau pok or fish cakes. My humble (or hump-ful) opinion as a laksa fanatic :)
Sungei Road Laksa - one of the very few out there that uses fresh peeled cockles. Light but fragrant broth simmers over charcoal fire, although you only get cockles and fishcakes.
I recommend greendot's laksa as well. Even though it's vegetarian but it tastes so good until it beats some of the non-veg laksa.
I love their Laksa too ❤
Ah yes, this I must agree. Even without the hae bi (dried shrimps) for the gravy base, they are still able to maintain the depth of the flavour. Really makes me wonder how Greendot does it.
Try Depot Road Zhen Shan Mei Laksa at Alexander Hawker Centre.
Used to be served in claypot. Think they changed to normal bowls, hope the food still tastes that good!
Normal bowl, will loose the uniqueness of their laksa, used to sweat with the spiciness and shoik-ness of the heat coming from the Claypot, should have kept the Claypot imo.
@@jasyhyUnfortunately I agree with you. It did lose to itself with plastic bowl.
I like my laksa with thick rice noodles and no taupok though…
@@priscilla2398 Taupok I can do without.
I don’t like when I bite Taupok the HOT Laksa gravy burst into my mouth.
@@poolfans me too!!
@@priscilla2398 yeah we are same
brah.. you say you want something saltier and spicier, go to katong 328 as your last stop. in my opinion, that's the best i've ever had man
Yes! Taupok is very essential!
Truth. No taupok I ain't going.
Even coming from a guy who doesnt eat laksa much, taupok is essential. No taupok no party
I am obligated to inform you guys that taupok is not traditional. so pack it up guys, no fun allowed here.
@@Alderic. this information has ruined my week, thank you alderic.
@@Alderic. I was going to comment that my grandmother would be rolling in her grave if she heard you.
I had George’s laksa last week and you hit the flavour profile notes on point! I thought it was meh. I am very excited to see the choice that blows your mind
Alderic, will u be willing to try the ultimate blasphemy: Starbucks laksa pie 🥧? They have it as a limited edition item now
The uncle in the Same shop makes fantastic kopi too at George’s laksa.
Personally, I prefer thick bee Hoon cos a)it has a better bite than bee Hoon b) it provides heterogeneity to a rich dish. The contrast of having plain thick noodles in between sips of rich spicy coconut broth, lets me appreciate the flavour in various degrees. If it were thin beehoon, it would absorb the soup, and feels a lot more monotonous as a meal.
is it me that the audio is cut off at 1:35
it is... I'm so sad. I have this bug on adobe premiere where if I have a mono track and a stereo track on the same timeline, the mono track sometimes goes mute.
I worked around this and checked the video on my pc before upload but it's somehow reproducing the bug on youtube playback.
if there is a premiere pro wizard out there that knows how to fix this, please let me know.
The real Kating laksa had disappeared. The present one in Katong is FAKE brand.
Since youre at this stall the best topping with laksa is not just the taupok (which imo is more of a curry mee thing) its actually adding otah. Having a wonderfully made otah to pair with this is bloody heavenly. Waiting for you to check out the og janggut(roxy) one and get some otah next stall to go with it!
Yes!!!! People keep getting Malaysian curry mee mixed up with Singapore Katong laksa!! Totally different dish!!!
@@cheeseizblue I find curry mee a Singapore thing... I always go for the authentic Laksa with authentic barbequed otah from the grill as side in Malaysia.
@@Marnige no, sorry but no. Laksa, particularly Katong laksa, is very Singaporean style. And yes this is also often eaten with otah as a side kick.
Malaysian laksa, which they often interchange with curry laksa , is curry mee. How to differentiate them? Malaysian style curry laksa often use curry leaves in its stock, busy with taupoks and often Yong tau foo selection, yellow noodles option too. Curry leaf in laksa would be a crime in Singapore laksa. Singapore laksa serves with laksa leaves as a finishing garnish. Rice noodles cut short to be eaten only with a spoon.
I don't like taupok
I like the 'Original janggut laksa' at roxy square better. Btw janggut is the white beard man lol
I personally feel that taupok is NOT essential. It is not found in most Katong laksa, but I could be wrong. 🤷🏻♂️
Anyway I disagree with your trashing of thick bee hoon. It is 1 of the widely available and popular noodles, and is loved by many in the region for it's light rice taste, bouncy texture and bite. In fact it's "neutral" taste is preferred by some as it does not steal the show, unlike others like egg noodles with alkaline taste.
Go to China and u can find 粉 everywhere.
Go to Thailand and Laos, try their khanom jeen which is fermented thick bee hoon.
Go Malaysia and you can find it used for their fish head noodles.
The list goes on.......
you're right, taupok is not traditionally included.
Sungei Road laksa is really underrated in my opinion, I love that they still use charcoal to cook their laksa
There used to be an awesome old airport hawker centre laksa. Their tau poks were fat, plump, accompanied by cute little quail eggs, thick fish cake, and juicy cockles… sigh dunno where they moved to or whether they closed down for good. If anybody knows where they’ve gone please lemme know! Or if alderic can work ur magic and find it to be reviewed 😅
You should ask greg’s big eats if he knows
Yes, taupok is a must; but absence of taupok is still better than putting yellow mee in laksa (hello, are you laksa and curry mee?), which is a SACRILEGE, because it lacks bite and has that alkaline taste. Always just thick beehoon for laksa, please!
Jangut is the king
Aqesome vid as usual man! My personal preference for essential laksa toppings are:
1. Hum
2. Taupok
3. Fresh laksa leaves
Totally agree need taupok! Am on the same sentiments for chor beehoon, but it's an extremely biased opinion cause I love the kee bee from the yellow noodles haha.
I think it needs thick rice noodles, for the more neutral taste which will let the broth come through. Akin to eating it with rice. Yellow noodles too much taste on their own imo which doesn’t fo
Katong laksa has no taupok
thanks for letting me know!
Please try the OG Sungei Road Laksa at 27 Jalan Berseh, #01-100, Singapore 200027
This is the best Laksa I ever have and is something my parents intro as they have ate it for over 30yrs old in their youth where each bowl was only 20cent.
They cooked the noodles in the laksa broth and the laksa is only cook by charcoal.
Maybe u can try Laksa from wild coco, abit pricey.. but laksa def not bad (dun dare to give too high expectations here) and the laksa is ln spicy side . oh ya! Definitely got tau Pok but hor…no cockles😂 they have eggy laksa also, the fried beancurd in there is def yummy
Bro, Bee Hoon regular corrects it la. It is like porridge or congee. u want the essence in the carb and not lucking out. So I always take my laksa with thin bee hoon and dun da bao. ?You will know what i mean.
Real laksa is Roxy square katong laksa . Original jaggut recept
Favourite thing on Mondays to look forward to! Jiayou!
Same. It's like a treat at the end of the day
i've been saying for years that laksa should be eaten with yellow noodles, my friends are non-believers
deserves more views and subscribers
I think Laksa is supposed to be a easy-to-drink soup. After all, you are kind of supposed to drink up the soup with the noodles right? Anything super spicy, you might as well eat curry noodles. Curry noodles has the yellow noodle and is spicy.
@@worldedit96 yes! He is more of a curry noodle fan. That’s why he keep go with with thick beehoon which he doesn’t like at all and ask himself what is Laksa
Since this is now in,there should be a famous singapore laksa arc aka katong laksa arc else dun feel complete
Wa taupok important leh! Soak up the broth, and that texture! Shiok!
I hate thick bee hoon, always go for thin bee hoon. Sadly not all places have thin bee hoon, so cant eat.
Noodles are just preference at the end of the way
0:46 THE LAKSA IS REAL
Try the laksa in Queensway Shopping Center
Was having breakfast and suddenly I had an epiphany, since you love strong flavours, spicy food, maybe you could do a "Best Nasi Padang" series in any upcoming ones? Just a thought tho. 😊
one of my all-time favourite dishes.
pls go try the coconut club laksa pls pls pls pls
Try Janggut laksa!
328 Katong next?
One plate
YAYYYYYYYY. i second this
Gotta be on d list! If for no other reason than to let everyone know how it ranks! Original location of course :))
Hong Kong has bigger taupok in their dishes
Try Marsiling Mall Laksa, 夜来香
Seafood coconut stew.. Yes this is what it should be.. Thick & not soupy type!! Haha and not having tao pok in laksa is a CRIME!! 😂😂
You must get there by 12 noon to be safe even if they said they close by 2 pm.
oh I should have mentioned this. they sold out at 12.30pm when I visited.
@@Alderic. I got the last bowl.
@@Alderic. TWICE.
@@Alderic. and it was NOON on 2 diff days. Risky to try later than NOON.
@@AdrianCHOY twice is crazyyy hahaha
Taupok is nice. But what would I know, I'm not a laksa fan. Still enjoying your series though
methinks @Alderic's standards/ yearning for "toppings game here for Laksa can be so much more" here = A sign that our friend has become spoiled by Coconut Club in the recent Nasi Lemak series... Will there be a "Higher Class Laksa" here, that folks can recommend for our boy Alderic to try? (a'la Chatterbox Chicken Rice, or Coconut Club? Better noodle options too pls, not just thick beehoon?)
...P/S: Alderic, Have you tried adding Chilli Padi to your Laksa broth, for added kick?
Xi Xiang Feng Yong Tau Foo at Ang Mo Kio! I know the typical YTF laksa gravy is merely an afterthought, a sideshow to the question 干 or 汤, but this place is legit. Plus it addresses your pet peeves of only rice noodle & lack of ingredients
So Alderic doesnt like small cockles eh. Can try Toa Payoh 94 laksa with their jumbo sized cockles but i can tell you large cockles doesnt do much for the dish. Surprisingly they have a rather good google map review.
Thanks for making my night
Taupok and cockles are 2 essential ingredients for a good laksa. Without any of them, I wouldn't even consider patronising them.
Janggut laksa is definitely No.1
If there’s any other laksa that comes close, I will like to know also.
I'd like to recommend laksa Labo. The broth is gao and seafoody. Though the price is on the high side.
Sungei laksa and Janggut Laksa @Roxy Square
I like the Guan Yin Zhai Laksa (vegetarian laksa no mock meat) can go try lolol, cheap for price
I agree with you regarding the rice noodles - I prefer kway teow mee with my laksa.. tow pok is a must!
You should try Depot Road Zhen Shan Mei Laksa at Alexander Village Food Centre. One of the best Claypot laksa in SG.
yes u r right. been trying to find laksa that comes with heat. waiting to see whether you will eventually find something.
Seafood stew ehh...Weiyi Laksa has to be the next place sirrrr
Just happened to ate Katong laksa at Queenstown shopping centre and here I am watching at another laksa review. 😂
The food court chain “Tian Tian Chi Mian” has a rockingly good laksa as well! Even though it isn’t even their main signature dish, their laksa is great. And I’ll add the small wuxiang into it, soaks up the broth so well.
Can try Kim Wee Kopitiam from Melaka, chilli for extra oomph
Laksa labo at wild coco. Side treat, pls try the chao ta chee cheong fun as well.
Alderic having an existential crisis about what it means to be a laksa is crazy for ep 2 in the series.😂
But nevertheless I agree majorly in the sense that each food items kinda have their max score they can possibly achieve if done perfectly and by the book from tradition and culture. I just think laksa is one of them where I could only give a max score of 7 or 8 even if everything is amazing. Whereas something like BKT, chicken rice, lor mee has many nooks to put your own spin and intricacies on to break it to the 9 10 mark.
Great vid as always 🙏🏼🙏🏼
Please do a comparison to prima taste instant laksa ramen ... that thing is fire!
DUDE! Love your reviews but traditional Laksa no taupok one. Taupok is for those foodcourt BCM stall laksa la.
thanks for letting me know!
After the 2 'unfair' misses, you just turned the Laksa from Hero to Zero.
Love my mix noodles for laksa.
You can try Toa Payoh 94 Laksa.
😂Please just eat your Laksa with your preferred noodles, no need bash the thick rice noodles like its worthless - there are people who prefer it. You will start sounding like a broken tape recorder if you bash it in every episode.
Thin beehoon absorb the gravy better. Rice noodle has no characteristics and doesn't absorb the soup. Thick noodles really sucks.
@@ilovegrowthstocks7880 You have your preferences and you do you. Are we now going into about your way is the only way?
There are people who like the neutral characteristic and the slurping feeling. There must be a reason why classically its used.
If you like mayo with fish and chips but other ppl like malt vinegar, is your preferences the only way that doesn't suck?
I'm going to persist a little more, I think I will grow to like it if I try a little harder.
@@adamng5338 I totally agree. Just like how some people add milo to their instant noodle or adding pineapple or tomato ketchup to their pizza. 🤣
@@adamng5338 but on the side note, being a food critic it's not about saying all the nice thing. If every food is good then shouldn't all food has Michelin guide or Michelin star? It's not about what u like or dislike, it's more about how the dish compliment with each other.
Thats more of a moustache than a beard😂
Why do u call them laksa leaves here? Aren’t they curry leaves? 🍃
nope. laksa leaves are daum kesum, or Vietnamese coriander/mint. curry leaves are daum kari. they both taste and feel very different.
@@Alderic. oops! I was referencing the Yishun video. Thought the two leaves are the same 😅
And for that matter, Katong laksa is totally different dish from Malaysian curry mee. Completely different .
🎉🎉🎉❤❤❤
btw i like your narration
6:10 wait until you get to Janggut Laksa!
@@darthsid11111 he will talk about Janggnut Laksa no Taupok. Hence 2 plates
laksa is not ramen, period
Could u comment on Prima laksa instant Ramen too?
it's good, but because there are such good options outside i personally dont feel it's worth an episode
go jb laksa instead closer to sg not malacca
ah but the bus tickets are booked already..
EPISODE 2!! LESS GOOO!!
First!!!
Got here before it was recommended to me on my home page :D
real.
謝謝！
thanks for the continuous support!
Laksa without taupok is a travesty!
But the original Katong laksa do not have tau pok. It is fish cake and fresh prawns.
Hey Aldric , try Sarawak Laksa 😊 chop chop cafe
Lot68 BlockD2 Saradise, Jalan Stutong, 93350 Kuching, Sarawak, Malaysia
Looking forward to your thoughts on Penang laksa. Been awhile since I had it and Katong laksa will always hold the top place in my heart!
Can try old airport hawker center one..
the moment you said no taupok, it's an instant fail.
Curry mee > laksa
I see you eat my mouth water sia. And yes I get what you mean about the noodles. That's why I always choose thin beehoon whenever I can.
SWEAR TO GOD, LASKA WITH MEEPOK IS THE WAY TO GO
Try 328 Katong laksa!
Hmm, maybe u can try Qantas Business class lounge laksa at T1... They use mee tai bak, has taupok and chicken. The gravy packs a punch
I don't think I'm allowed in there..
I'm onboard with you as well that thick bee hoon isn't the best. Mifenmian, always.
Have your laksa with yellow noodle!
Yucks . That is not Katong laksa. That would be Malaysian curry mee . Totally different stuff.
Am a avid laksa fan, and my favourite is My Cosy Corner at Coronation Shopping Plaza. IYKYK. thought of gatekeeping this place but i'm keen to hear your thoughts on it