Singapore has become a popular place for foreigners to visit and spend the holidays in. Just a three-hour ride from Manila, you’ll get to experience a wide variety of food choices not just its signature Singaporean recipes but also Indian, Chinese, Korean, and even Thai dishes.
East Coast Road’s Katong Laksa
Laksa means ‘10,000,” because you can add as many condiments as you like to this dish. But the main benchmark would be the spicy paste followed by a rich coconut extract that itself gives the kick. Whether you make it Peranakan style (in porcelain bowls with spoons), Thai style (with thick noodles, Asian basil, candlenuts, lime and pineapple), or Sarawak style (thin noodles, preserved carrot and sambal), a rich layered taste is all you get in every laksa experience.
Otak-otak, a de-boned fish (usually mackerel) marinated in coconut milk, freshly- ground chilli, onions, lemongrass, blue ginger and turmeric, is a perfect spicier side dish for laksa. It is wrapped in banana leaf that brings out the flavor, retaining moisture and taste.
A very well-known place situated on the east coast of Singapore is Geylang, The odd avenues are I, 3, 5 intersecting the main roads which are dimmed down to the red light area in Singapore. To locate where the yummy stalls are, head to the even numbered avenues, 2, 4 and 6, where you’ll find strips of laksa eateries serving the residents and foreigners. If you are looking perfect laksa, start your search in this place. Every restaurant claims to be the best laksa house in town. You’ll also find the restaurant owners themselves serving you their laksa pride.