What do you do when you take on Gordon Ramsay in a 2013 cooking showdown (in this case, the Singtel Hawker Heroes Challenge) and win? If you’re 328 Katong Laksa owner Nancy Koh, you carve out a reputation as ‘Singapore’s Most Famous Laksa’ and throw open your doors for a clientele which includes as many celebrities from neighbouring countries as it does locals. Revered for her spicy, coconut-based broth – the result of six months of experimentation, 328 has expanded from its original East Coast Road branch to several other outlets, including Westgate and United Square. 328katonglaksa.sg

It’s easy to overlook this unassuming stall housed in a Berseh Hawker Centre coffee shop – until you notice the snaking queues of locals more than happy to wait 15 – 20 minutes to place their order. One of the few stalls left in Singapore who continue to use charcoal to cook the gravy, there’s no better place for those who like their laksa with thick bee hoon noodles topped with a substantial amount of cockles and green laksa leaves. Leave early; Sungei Road Laksa isn’t located near a MRT station so there will be a bit of walking to do to get your hit.

Known as Janggut Laksa to some and The Original Katong Laksa to others (the names are used interchangeably), this is the place to go for something a little different to the rest: crayfish laksa, the house specialty. Started by founder Ng Juat Swee in the 1940s, the laksas are creamier than the standard, each bowl topped with prawns, fishcakes, prawns, cockles and laksa leaves. Although there are several locations now dotted around Singapore, local foodies insist East Coast Road’s Roxy Square continues to be jewel in this laksa empire’s crown. janggutlaksa.oddle.me

Depot Road Zhen Shan Mei Laksa might have stopped using claypots {it’s the reason owner Zhang Ji Lin dropped the word ‘claypot’ from her business name), but the rich gravy that saw this Alexandra Village Food Centre property become a regular recipient of the Michelin Bib Gourmand is still a hit with the hordes who continue to queue each day to get their fill. It’s easy to see why; the gravy here is prepared using the perfect balance of turmeric, bird’s eye chilli, shrimp paste and lemongrass, with each bowl filled to the brim with fish cake, tai pok, shredded chicken, prawns and bean sprouts. The claypots? There’s talk they’re coming back.

There’s no denying the heartland of laksa remains in Singapore’s hawker centers, but there’s no reason not to try an upscale version by local chef, restaurateur and author, Violet Oon. Located in the National Gallery Singapore, National Kitchen by Violet Oon is celebrated for its dry laksa – essentially, a dish that carries all the hallmark flavours and ingredients of a traditional laksa, yet stir-fried without the broth. The best part? It’s splatter-proof eating, no matter how hearty the experience. violetoon.com

Prefer your laksa to be on the healthier side? While perhaps not as well known as some of the other laksa establishments on this list, Terry Katong Laksa – located at Bukit Timah Food Centre – is celebrated for its version of the dish which has no lard, MSG, evaporated milk, pork or sugar. While the gravy is somewhat lighter, it still maintains that rich, authentic favour.