Janggut Laksa: The Original Cut-Noodle Katong Laksa

The debate over who invented Katong laksa has never been fully settled, but one name keeps coming up first — Janggut. Named after founder Mr Ng Juat Swee, whose nickname “janggut” (Malay for beard) came from a tuft of hair growing from a mole below his chin, this stall traces its origins to the 1940s when he carried his laksa through the Marine Parade beach area on a shoulder pole. Today, the Roxy Square outlet carries that same legacy forward — and the bowl it serves is still worth crossing the island for.

There’s one thing on the menu, and one thing only: laksa. That simplicity is a statement. Available in small ($6), medium ($7) and large ($8), each bowl comes built on a foundation that sets it apart from the heavier, bolder versions found elsewhere in the neighbourhood.

The story behind the cut noodle goes back to the street hawker days — for the convenience of customers eating on the go, Janggut snipped his rice vermicelli short so the dish could be eaten entirely with a spoon. That format has stuck for over seven decades. There are no chopsticks here. The spoon is the only utensil — and it works perfectly.

Distinctively yellowish in tone, the soup leans on savoury dried prawn (hae bee) character while maintaining a creamy, lemak richness from coconut milk. It reads as light and milky rather than thick and heavy — a soupy consistency that is satisfying without being overwhelming. Those accustomed to the richer, more assertive broth at 328 Katong Laksa may find this version subtler; that’s by design. The broth is drinkable, deeply savoury, and undergirded by a quiet coconut sweetness and gentle spice heat.

Upon ordering, the rice noodles are run through the soup and drained multiple times — a traditional step that ensures each strand is properly seasoned before hitting the bowl. The noodles themselves are soft and short, making every spoonful a self-contained mouthful of broth, noodle, and topping.

Plump, deshelled prawns bring sweetness; springy sliced fishcake adds a mild savouriness; and small blood cockles contribute a briny, mineral punch. Bean sprouts add a raw crunch that cuts through the richness of the broth. On the side, a sambal sits ready — it isn’t especially fiery, but it adds a savoury, slightly sweet dimension that pairs well with the soup. Take extra. It lifts the bowl noticeably.

Janggut Laksa is not trying to compete with louder, more aggressive versions of the dish. What it serves is a well-balanced, affordable bowl of one of Singapore’s most iconic dishes — one with a documented lineage that few stalls can honestly claim. Whether it is the definitive original is a debate left to historians. What is not debatable is that the bowl here is clean, comforting, and distinct. Come hungry, bring cash, and go medium at minimum.

Address: 50 East Coast Road, #01-64, Roxy Square, Singapore 428769
Contact: 9622 1045
Opening Hours: Daily, 10:30am – 4:30pm
Social Media: @janggutlaksa (Facebook/Instagram)