8 Best Laksa in Singapore (2026): Where to Slurp the Best Bowls, With 2026 Prices

The undisputed king of Katong laksa. This is the stall that beat Gordon Ramsay in the Hawker Heroes challenge. Thick coconut gravy, fresh cockles, plump prawns, and noodles cut so you can eat the whole bowl with just a spoon. Cheaper than the reputation suggests: S$5.50 for the small and S$7.50 for the large (the large is simply +S$2), with extra prawns or cockles at S$2, extra noodles S$1, and gravy packed on the side for 20 cents. Plenty of guides still quote S$6.30/S$8.30, but that is a 2023 figure and no longer matches the stall's own ordering menu. The original is at 51 East Coast Road, open daily 9.30am–9.30pm. Queues stretch daily but they move fast, and if you'd rather not queue at all, there are four more outlets, each keeping its own hours: 216 East Coast Road (daily 9.30am–10pm, the latest-closing of the five), Queensway Shopping Centre #01-K60 and Westgate #B2-06 (both 10am–8.45pm), and United Square #01-K1 (9am–7.30pm). Not halal-certified.

Still slow-cooked over a charcoal fire, one of the very last laksa stalls in Singapore that bothers, and it has been at it since around 1970. The depth that flame gives the gravy is the whole point, and at S$4 a bowl this remains the cheapest quality laksa you can find. Add cockles for S$1 or fishcake for S$1. Located in a coffeeshop (not a food centre) at 27 Jalan Berseh, #01-100, Jin Shui Kopitiam. Open 9.30am–4pm, closed every Wednesday. A lot of listings still say it runs to 5 or 5.30pm and shuts only on the 1st and 3rd Wednesday, and both are out of date. Cash only, and they close early once the pot runs out. Queues are real even at 2pm on a weekday, so treat mid-afternoon as a gamble.

A laksa heritage that traces back to a 1950s pushcart in Katong, run by 'Janggut' (Malay for 'the bearded one') and his brother, credited as the first to cut their thick rice vermicelli into short strands so the bowl could be eaten with just a spoon. Today Janggut's niece runs the Queensway Shopping Centre stall (1 Queensway, #01-59), open daily 10.15am–9pm. Worth knowing before you go looking: the shopfront and the mall's own directory now also trade it as Katong Spoon Laksa, or The Original Katong Laksa, so don't assume you're in the wrong place if the Janggut name isn't the biggest thing on the sign. S$6 small / S$8 large. The gravy is lighter and more fragrant than 328's, with a subtle dried shrimp depth. The hae bee hiam side dish is a must-add. Worth knowing: 328 Katong Laksa has its own outlet in the same mall, so Queensway is the one place you can taste both rival Katong lineages in a single trip.

North-siders' pride. This unassuming stall under the HDB block at 928 Yishun Central 1, #01-155, has been serving since the late 1990s and has come to be known simply by its block number. Generous toppings, a thick flavourful gravy, and a chilli padi sambal that will clear your sinuses. One size only at S$4 (they dropped the small/large split, so there is nothing to decide), with extra cockles S$1 or extra noodles S$0.50. Still exceptional value. Open Mon–Sat 8.30am–6pm, closed Sundays; expect a 15–20 minute queue at peak.

Originally from Depot Road and now at Alexandra Village Food Centre (Blk 120 Bukit Merah Lane 1, #01-75), this stall was a Michelin Bib Gourmand recipient from 2016, though it does not appear in the 2026 Bib Gourmand selection. The bowl is the same, the sticker is just out of date. One thing has changed back in your favour: the owner dropped the claypot for an ordinary bowl for several years, and regulars now report the laksa being served in the claypot again. The gravy is the reason to come regardless, built with chilli padi, blue ginger, turmeric, belachan, shrimp paste and lemongrass, and thick enough to coat every strand. S$6 small / S$8 large, cockles S$3 extra, the steepest cockle surcharge on this list. Open 9am–3pm, closed Wednesdays and Sundays, and it's a sell-out stall, so go before 1pm to be safe.

A Bedok local's pick at 58 New Upper Changi Road, #01-176, inside The Marketplace @ 58, and the cheapest bowl on this whole list at S$3.50. Amy's keeps things simple, with a heavy hand on the coconut milk and freshly-pounded sambal, and the default bowl is on the small side, so most regulars pay the extra 50 cents for the bigger portion. Closer to a kampung-style laksa than the cleaner Katong rendition. Open Tue–Sat 7am–1pm, closed Sundays and Mondays. This is a breakfast stall, not a lunch one, so don't turn up at noon expecting a full spread. A quick stop if you're around Tanah Merah MRT.

Named in tribute to the trishaw laksa hawkers who once worked Sungei Road, this stall was opened by chef-owner Daniel Soo in 2000 and was a long-running Michelin Bib Gourmand recipient from 2016, though it does not appear in the 2026 selection. Hainanese-style laksa, spoon-cut noodles, zero tourist markup, and a fruit-juice mee siam worth ordering alongside it. The bowl starts around S$5, with a premium version closer to S$8 that adds crayfish and prawns. Find it upstairs at Hong Lim Market & Food Centre, 531A Upper Cross Street, #02-66, open 9am–3pm and closed Sundays, early enough that it is a CBD breakfast-and-early-lunch stall rather than a 1pm one, and diners report it selling out and shutting before 3pm on busy days.

The only laksa stall in the 2026 Michelin Bib Gourmand selection, and a genuinely different proposition from everything else on this list. The pitch is a lighter, cleaner bowl: no MSG, no added salt, no added sugar, and none of the orange oil slick you get elsewhere, with the depth coming from a homemade sambal you stir in yourself. Noodles are thick bee hoon cut short, Katong-style, so it's still a spoon job. S$8 for laksa with prawns, with cockles, or the low-carb noodle version (a rare option in this category); add-on prawns or cockles S$2, tau pok or extra noodles S$1, and a S$10 'hum-full' bowl if you want cockles piled on. Find it at stall S3, Food Gallery 118, 118 Aljunied Avenue 2, #02-100, on the second floor above the Sheng Siong. Open Tue–Sun 11.30am–8pm, closed Mondays; ingredients can run out late in the evening. Not halal-certified.