Day 3 of my Singapore laksa Siglap track down. Today at Warong Selera Masakan Kampung at Changi Road.
I ate here a few times before and love the food here.
Today, my full attention was on laksa Siglap. Not many places in Singapore serve this iconic heritage dish that links us back to pre-colonial Johore Sultanate and Riau-Lingga Sultanate. It also links us to modern day Johor through laksa Johor.
I am doing more research on that, but meanwhile let's makan (eat).
Today's serving (SG$4.50) was covered with a layer of red colour oil. Next time, I shall request them to skim the oil off 🙏
The mound of laksa noodles was invisible under the red sheen of the greasy sauce. The dish was garnished with julienned cucumber, bean sprouts, daun kesum (laksa leaf) and a generous dollop of chili.
I tossed and folded the noodles, chili and sauce together.
The sauce was the creamiest, thickest so far compared to Lemaq and Warong Solo.
Savoury salty overlaying coconut milk sweetness, interlaced with spice and aromatics. But, the grease got in the way of flavours and mouth feel of the sauce.
Laksa noodle made of rice with another starch. The strands were tender spongy with a gentle resistance to the bite. Not much rice flavour and was overlaid with the savoury salty, sweet and spice flavours of the thick oily sauce.
The cucumber and bean sprouts provided the crunch which I love and the daun kesum (laksa leaf) gave the dish the unmistakable fragrance of laksa.
One of only five or so places in Singapore to get this rare dish.
I also come to Selera Masakan Kampung for their nasi campur as they have a lot of side dishes including my favouritea like sotong masak hitam.
Siput (sea snail) et al.
Stall name: Warung Selera Masakan Kampung
Address: 60 Changi Rd, Singapore 419712
Nearest MRT: 10 minutes from Paya Lebar station | 5 minutes from Eunos station
Hours: 8am - 4pm
Written by Tony Boey on 1 Jan 2026
Who is Tony Johor Kaki?
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