George's laksa features thick white vermicelli noodles in a deeply aromatic coconut broth made with hand-ground rempah (spice paste). Topped with generous helpings of prawns, cockles, fish cakes, and fresh bean sprouts. The broth achieves a perfect balance of spice, coconut richness, and depth from hours of slow-simmering.
Tips from diners
Arrive by 11am — they often sell out by 1pm, especially on weekends. The broth is richest in the morning when it's been simmering since dawn.
The small bowl is surprisingly generous. The noodle-to-broth ratio here is considered perfect by many local food writers.
A simple, refreshing drink made with cold-brewed tea and fresh lemon juice, served ice-cold. The subtle sweetness and citrus tang complement the rich coconut broth of the laksa without overwhelming it.
Tips from diners
Order this with your laksa to cut through the coconut richness. The cold beverage provides a refreshing contrast to the warm, spicy noodles.
Available as a side from the same coffeeshop, char kway teow features wide flat rice noodles wok-fried with seafood and vegetables until they develop smoky wok hei (breath of the wok). Pairs well with laksa as a shared side or light main.
Tips from diners
Some regular customers alternate between laksa and char kway teow on different days. If trying both in one visit, order the kway teow as a side to share.
A step up from the small, the medium bowl has noticeably more thick noodles and an extra ladleful of the rich coconut broth. Ideal for those who want a heartier portion without going all the way to the large.
Tips from diners
Most people find the medium bowl filling and satisfying. It's better value than ordering a small and a side.
The large bowl is abundantly filled with thick noodles, extra prawns, multiple cockles, fish cakes, and bean sprouts in a generous helping of the signature broth. Perfect for two people to share, or for a solo diner seeking an extra-hearty meal.
Tips from diners
One large bowl is perfect for two people at lunch. The portions are genuinely generous — you get substantial noodles and seafood throughout.
George's Katong Laksa is a standalone stall in a Changi Road coffeeshop that has earned a 4.6-star Google rating from 547 reviews, making it the most highly-rated laksa in Singapore. George's father learned the recipe from the legendary Janggut Laksa owner, and George continues the tradition by hand-making the rempah (spice paste) daily. The stall operates during lunch hours only.
This is lunch-only, so plan to visit between 8am-2:30pm. Arriving before 11am gives you the best broth and no queues.
The stall is inside a traditional coffeeshop on Changi Road, near Eunos MRT (about 12 minutes walk). Ample seating available in the coffeeshop area.
George hand-grinds the rempah spice paste fresh daily. The recipe comes from the legendary Janggut Laksa owner — you're eating a piece of laksa history here.
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