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 👈
Stall name: Warong Solo
Address: 1 Geylang Serai, stall #02-123, level 2 Geylang Serai Market & Food Centre, Singapore 402001
Nearest MRT: 10 minutes walk from Paya Lebar station
Hours: 6am - 4pm (Monday off)
Written by Tony Boey on 31 Dec 2025
Who is Tony Johor Kaki?
your tasting notes really resemble what i know as Perlis Laksa at Hassan Stall, Changi Village Hawker Centre. In general, suits my taste better than Katong Laksa which is far richer (creamy santan and dried prawns).
ReplyDeleteThroughout my experiences about laksa siglap,. none can meet the original.i grew up in Siglap and have a friend who worked with.the woman who sells this laksa. She.taught me how to cook. I am.considered.the best who can cook the laksa. I also once cooked this laksa when I was hawkering and my laksa had overwhelming respond from the customers
ReplyDeleteI grew up eating Laksa Siglap from a lady who came to our area (Telok Blangah) with the gravy in a big biscuit tin. The gravy is thick and rich with ingredients with loads of shredded cucumber, daun kelsom and the chilli paste. The noodles were 'laksa chap', they were home made, in palm sized coil pieces . We never fail to buy so that the elderly lady can return home faster.
ReplyDeleteHighway robbery.. there’s cheaper and nicer ones around
ReplyDeleteRash Sahib I have tried all five laksa Siglap places in Singapore last week. A couple of places sold at $3.50 but selling at $4 here isn't highway robbery lah
Deleteto me this is the best laksa siglap in SG. i always ask for upsize 😬
ReplyDeleteI grew up eating Laksa Siglap from a lady who came to our area (Telok Blangah) with the gravy in a big biscuit tin. The gravy is thick and rich with ingredients with loads of shredded cucumber, daun kelsom and the chilli paste. The noodles were 'laksa chap', they were home made, in palm sized coil pieces . We never fail to buy so that the elderly lady can return home faster.
ReplyDeleteKhayati Adol when was this because during my days kampung boys will carry the laksa and the heavy pot of gravy chanting laksa. Those days they were paid like 20 or 40cents per laksa they sold
ReplyDeleteMaria Sultan This was in the mid 1960s, the elderly lady took a bus to Telok Blangah, this was the Keppel Shipyard housing quarters.
ReplyDeleteYes the best laksa....the laksa noodle they make themselves.
ReplyDeleteI love Singapore laksa it's the best to me ❤️
ReplyDeleteFor me it's very similar to Laksa Johor, the gravy is thick enough you don't need to use folk and spoon, just use hand😁
ReplyDeleteTony Boey I've been dreaming of this Siglap Laksa for a long, long time. We used to buy from the ori cook from Bilal Lane, Siglap
ReplyDelete