The most popular Singapore laksa place has got to be the 328 Katong Laksa. There are two shops with the same name along East Coast Road and according to the information I gathered on line, the corner shop opposite Roxy Square is the authentic one.
There wasn't that many people around as it was already past the peak lunch hour when I got there. I was told that it is hard to get a seat during the peak hours.
I ordered a medium portion and the serving was reasonably large for a satisfactory lunch. It was garnished with a generous portion of fresh cockles and shrimps, all shelled. The noodles were cut to short length that can be scooped up by using just a soup spoon. The gravy had a delightful scent of coconut milk that was not too thick and with very strong essence of dried shrimps. It is more a curry laksa than an assam laksa and definitely not a Sarawak laksa.
Talking about Sarawak laksa and kolo mee, they have already made their name all the way to Singapore. On a separate day, I went into a shop called QQ Noodle House, thinking that it was a Taiwanese noodle house. To my surprise, the house speciality was Sarawak kolo mee! Since I already went in incidentally, I might as well give it a try. The noodles were quite tender but the authentic taste of the Sarawak kolo mee wasn't quite there yet, probably due to the absence of lard.
