Singapore Famous Laksa Siglap 📍Warong Solo Geylang Serai

Continuing my Singapore laksa Siglap track down, today I am at Warong Solo stall in Geylang Serai hawker centre.

Warong Solo is arguably the most well known place in Singapore for laksa Siglap. Anyway, laksa Siglap is not very mainstream in the Singapore hawker scene even though it is a true blue SG heritage gem.

The best known laksa in Singapore is the Nyonya variety exemplified by Katong Laksa. Most Singapore hawker centres have one or more Nyonya laksa stalls but a grand total of about 5 laksa Siglap stalls in the whole island 🤔 (I hope to raise a bit more awareness with this laksa Siglap series because it is a Singapore dish worth preserving.)

The term laksa refers to the thick fat round rice noodles.

A serving at Warong Solo costs SG$4.

Warong Solo's laksa Siglap is popular - they have a large pot of laksa kuah (sauce) in the stall.

Mound of rice noodles on a plate, almost completely submerged in a pool of orangey hued sauce topped with a bit of julienned cucumber, bean sprouts, chopped daun kesum (laksa leaf). Came with a dab of sambal at the side.

Let's dig straight into the soul of laksa Siglap.

The kuah (sauce) was watery like lontong kuah with a different flavour profile but close in my opinion (compared to here).

It was sweet from coconut milk, vegetables, layered with flavours from herbs, aromatics, spice and grainy grounded fish.

If the kuah (sauce) is the soul, then the rice noodle is the heart of laksa Siglap.

Here it is thick spongy with a light spring to the bite. It is made with rice blended with another starch (usually tapioca or sago). Whatever it was here, its presence was felt from the firm and subtle spring / resistance to the bite. Plus a slight dilution of rice sweetness.

Personally, I prefer laksa noodles with more rice and less added starch, like here.

The token cucumber and bean sprouts added crunch to the dish which I enjoyed. Wish there was more.

I quite like this savoury salty spicy sambal though I didn't mix it into the kuah - didn't want it to change the taste profile.

I guess if I stir in the sambal, it will add a balancing savoury umami into the sweetish coconut based kuah (sauce).

Come and give Warong Solo's laksa Siglap a try. Warong Solo is also known for their mee rebus, lontong, mee soto, kuih kuih, etc. Geylang Serai has plenty of good food stalls 👈