The Original Katong Spoon Laksa – lost and found.
Katong Laksa was one of my favorites when I dated my wife many years ago. Her parents actually brought me to Katong and tried the noodles in one Sunday afternoon.
After the laksa war, the so-called original stall was not operating in the laksa zone anymore. After several relocations, it is now situated at level 1 of Roxy Square, 50 East Coast Road.
At then, the coconut-milk base laksa gravy was cooked and boiled using charcoal as fuel and there were no cockles at all. Sometimes, the gravy was not temperature hot; perhaps there were not enough charcoal to boil the gravy. Even without cockles, the place packed a constant crowd although pleas for cockles in the dish were turned down flatly all the time.
By chance, I happened to discover the old stall again after leaving my hair stylist shop. It is a humbled standalone stall by the corner of an air-conditioned coffee house.
The laksa came this time; it was temperature hot – they cook with stove now – and served with cockles, an option.
After so many years, the taste was not compromised. With the usual fresh ingredients of cockles, slices of fish cake and prawns, I devoured the whole bowl of laksa, and not a drop wasted.
The gravy is not thickened with coconut milk. The richness of the coconut milk enhances the taste; the quantity, in moderation, allows you to consume everything without feeling guilty and enjoy a true blue pernarakan cooking.