While far less common than Katong laksa today, it continues to be served at stalls in places such as Geylang Serai and Bedok.
Laksa Siglap’s close kinship with laksas across the Malay region is clear. “Penang’s assam laksa, for instance, has a fish-based broth. Then you have laksa Utara, laksa Kedah, laksa Kelantan with the rolled noodles, and of course, laksa Johor, which it is most similar to,” said journalist Azimin Saini, who grew up on his mother’s laksa Siglap and cooks it occasionally in Paris where he now lives.
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