The Kind of Laksa That Feels Like a Warm Hug on a Busy Weekend
It was a weekend lunch hour in Singapore when I decided to bring my family from overseas for something truly local. We wanted to show them the kind of dish that speaks Singapore’s food language without needing any translation. So we made our way down to Janggut Laksa at Chinatown Point, a small but famous name that has been serving up the original Katong Laksa since the 1950s.
You’ll find this branch tucked away in the basement of the mall. The space isn’t big buf, but it has its own dedicated seating area so you don’t need to wander around the food court balancing your tray. When we arrived, the place was already busy with lunchgoers. Locals, tourists, and even regulars seemed to gather around bowls of steaming laksa like it was their weekend ritual.
Despite the crowd, the service was quick and friendly. The staff worked efficiently while still managing to smile and take orders patiently. There’s something comforting about seeing a team that genuinely cares about serving good food fast without losing warmth.
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The Taste of Tradition
Janggut Laksa carries a lot of history. The name itself comes from its founder, Ng Juat Swee, who was affectionately called “Janggut” for the little beard on his chin. He started selling laksa from a simple street stall near Katong in the 1940s and the rest, as they say, is history.
The restaurant’s claim to fame is that they serve the original Katong Laksa. The noodles are cut short so you can scoop them easily with a spoon, making chopsticks unnecessary. It’s a small detail but it changes how you eat and enjoy the dish. Instead of struggling to slurp noodles, you simply scoop up everything: noodles, coconut gravy, prawns, fishcake in one satisfying bite.
What We Ordered
We went for the Laksa Combo with Otah and Drink, and also tried their Chicken Cutlet Rice with Egg. A combination that gave us both a taste of tradition and a touch of comfort food.
1. The Laksa Combo
When the laksa arrived, it was exactly what you’d hope for on a humid Singapore afternoon: aromatic, creamy, and inviting. The broth had this rich coconut base that coated the spoon with every scoop, yet it didn’t feel heavy. It was creamy and flavorful but gentle enough that you could finish the entire bowl without feeling overwhelmed.
The rice noodles were soft and silky, blending perfectly with the gravy. The short-cut noodles, true to the Katong style, made it so easy to eat. Each spoonful was balanced with just the right amount of noodle, gravy, and topping.
The toppings were simple but fresh. There were slices of fishcake, some prawns, and a few bits of cockles that added a briny kick. The sambal on the side gave it a nice lift when you wanted a little heat. It’s not the kind of laksa that burns your tongue; it’s the kind that warms your heart.
Then came the otah smoky, fragrant, and slightly sweet. The texture was tender, almost like a fish mousse with just enough charred edges to remind you it’s grilled. Paired with the laksa, it added a nice contrast between the creamy coconut and the smoky spice of the otah.
For the drink, I went with barley and sour plum. The barley was light and refreshing, while the sour plum brought that tangy twist that cleansed the palate. Together, they balanced the richness of the laksa perfectly.
This image is provided by Foodiez team
2. The Chicken Cutlet Rice with Egg
Now buf, if you’re dining with family and not everyone is into laksa, this dish is a safe and satisfying option. The chicken cutlet came out golden brown, crispy on the outside, and juicy inside. The portion was generous, a proper full plate that could easily fill you up.
The egg was fried just right with a slightly runny yolk that mixed beautifully with the rice. It’s the kind of detail that makes you appreciate a simple dish even more. The rice itself was plain white but what stood out was the small addition of pineapple pickle on the side. It was sweet, tangy, and refreshing, cutting through the richness of the fried chicken and keeping every bite interesting.
And then came the side curry sauce, a smooth, mildly spiced gravy served in a small bowl. Once you pour it over the rice and chicken, everything just comes together. The curry ties all the elements perfectly, blending the crisp of the cutlet, the soft egg, and the fragrance of the rice into one cohesive bite. It adds warmth, moisture, and just enough spice to elevate the entire dish from simple to soul-satisfying.
This little addition made the whole meal feel balanced and thoughtful, like the cooks actually care about how every flavor works together.
This image is provided by Foodiez team
The Atmosphere
Chinatown Point’s Janggut Laksa feels like one of those small eateries that people return to again and again. It’s not fancy or flashy but it has soul. You’ll hear the clinking of spoons, see families sharing tables, and smell the coconut broth even before you sit down.
It’s cozy in a hawker-style way, and though space is tight, it doesn’t feel uncomfortable. The crowd actually adds to the charm a sign that you’ve come to the right place for authentic flavor.
Value for Money
I honestly can’t remember the exact price buf, but it was surprisingly affordable. For a restaurant located inside a shopping mall, the prices felt reasonable and the portions generous. Both dishes left us satisfied without that heavy after-meal feeling. It’s the kind of food you could eat often without burning a hole in your wallet.
Location
- 133 New Bridge Road, B1-49A, Chinatown, Singapore
- Daily, 10.30 am – 8.30 pm
❓ FAQ
Q1: Is Janggut Laksa at Chinatown Point halal?
A: No, it’s not halal certified as it may contain seafood and non-halal ingredients like cockles.
Q2: What are the must-try dishes?
A: The Laksa Combo with Otah is the signature choice. If you prefer something non-spicy, the Chicken Cutlet Rice with Egg is a great option.
Q3: What time should I visit to avoid the crowd?
A: Try visiting before 12 noon or after 2 pm if you want to skip the lunch rush.
Q4: Can I take away the laksa?
A: Yes, but it’s best to ask for the noodles and soup to be packed separately so they don’t get soggy.
Q5: Is it kid-friendly?
A: Yes, the mild spice level and casual setting make it great for families with kids.
Final Thoughts
Janggut Laksa at Chinatown Point might be small and tucked away in a mall basement, but it holds a big piece of Singapore’s food heritage. It’s a bowl that connects generations from the humble street stalls of the 1950s to the air-conditioned comfort of today’s shopping centers.
If you’re bringing friends or family from abroad, this is a great introduction to Singaporean flavors. The laksa captures that signature balance of spice, coconut, and seafood, while the chicken cutlet rice offers a safe yet satisfying alternative.
You don’t come here for luxury or plating perfection. You come for the warmth of comfort food, served quickly, with the kind of consistency that only decades of tradition can achieve.
So buf, if you ever find yourself wandering around Chinatown Point wondering what to eat, follow the aroma of coconut and curry. One bowl at Janggut Laksa might just become your new weekend ritual.
