Laksa Siglap by Lemaq • Heritage Singapore Dish Facing Extinction📍Kaki Bukit 511 Food Centre Bedok North ☏ 9850 5062

Okay, now starting my track down of Laksa Siglap in Singapore.

When people in Singapore speak of laksa, the first thing that comes to mind for most people is Nyonya laksa exemplified by Katong laksa.

Actually, there is another laksa in Singapore known as laksa Siglap. Sometimes, it is also called Malay laksa, laksa chap, or laksa Singapura.

One reason is, whereas Katong laksa is quite ubiquitous in Singapore, only a small handful of food stalls serve laksa Siglap. Lemaq at Kaki Bukit 511 Market & Food Centre in Bedok North is one of the rare few.

(The list of all the places to get laksa Siglap in Singapore is here 👈 )

On Lemaq's signboard, it simply says Laksa and the dull photo doesn't really do the beautiful dish justice 🤭

It's a bright and colourful looking dish!

Rice noodles invisible under a thick creamy orangey hue sauce garnished with julienned cucumber, bean sprouts, daun kesum (laksa leaf), sambal and fish cake.

Taste a spoonful of the sauce first. It was very nice!

Thick and rich with grainy body from coconut milk, fried shredded coconut pulp (kerisik), herbs, spices, ground fish and aromatics.

Very flavourful (though different in taste profile from Nyonya laksa). Laksa Siglap has proportionally more aromatics than spice. Laksa Siglap's grainy creamy sauce is also a lot less soupy / watery than Nyonya laksa curry.

Dug out the fat udon looking noodles below, tossed and turned them to thoroughly coat them with the (kuah) sauce.

One mouthful, and I was mind blown.

The texture was like hand made bi tai mak (rice noodle) but with an extra something which firmed up the noodles subtly. Usually, it is rice plus sago or tapioca flour (Traditionally, it would be sago though I am not sure in this case as it was mostly rice).

Julienned cucumber and juicy bean sprouts provided the crunch.

It's the amazing rice noodles that got me here (and also the crunchy julienned cucumber).

Kak Zuby said the noodles are hand made in house and credited her uncle (terima kasih pak 🙏). The fish used in the kuah (sauce) was mackerel.

Nowadays, I try to avoid carbs but this morning, I really couldn't resist 🤷

I am very grateful to Lemaq and Kak Zuby for serving laksa Siglap and thus help preserve this Singapore heritage dish. I hope it will become more popular in Singapore food stalls.

Come and try it. Your tastebuds will thank you for it and you will be doing your part to help preserve Singapore's heritage food culture.

Of course, Lemaq also has other popular staples on their menu including mee rebus, lontong, various kuih kuih, goreng goreng, and nasi Padang dishes, etc.