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| Top 10 Dry Laksa Spots in Singapore: A Foodie's Guide |
Dry laksa is a unique noodle dish that Singapore is well known for. While the broth-based laksa is more common, dry laksa stands out with its creamy, coconut-based gravy served with thick noodles. The dish is rich, savory, and incredibly satisfying.
If you’re looking for the best dry laksa Singapore has to offer, you’ve come to the right place. In this blog post, we’ll explore the different types of dry laksa, recommend the top restaurants and hawker stalls to find it, and share tips on how to make your own homemade version. Let’s get started!
An Introduction To Dry Laksa And Its Origins
Laksa is a spicy, coconut milk-based noodle soup that is hugely popular in Singapore and Malaysia. It comes in three main varieties - curry laksa, assam laksa, and the dry version known as laksa lemak.
Of these, dry laksa is unique for its thick, creamy coconut gravy made from a rempah (spice paste) that is served tossed with noodles, rather than in a soup. shreds of chicken, shrimp, fish cakes, and garnished with fresh herbs.
The origins of laksa can be traced back to the Peranakan culture - Chinese settlers who married Malay women and adopted aspects of Malay cuisine. The name comes from the Sanskrit word “laksha” meaning a hundred thousand - perhaps referring to the complex blend of herbs and spices used in the dish.
Dry laksa was likely invented as a portable take on the soup, allowing the noodles and sauce to be packed for travels. The gravy is made by simmering the rempah with coconut milk until it reduces down into a thick, aromatic paste.
This versatility and rich, unique flavor profile is part of what makes dry laksa a signature Singaporean dish. Let’s look at the different styles you can find around the island.
The Different Types Of Dry Laksa In Singapore
There are two main versions of dry laksa - the traditional Peranakan style, and modern fusion variations. Here’s a breakdown of what sets them apart:
Traditional Dry Laksa
This is the original dry laksa recipe perfected by Peranakan cooks. The base is a fragrant rempah made by grinding or blending aromatics like lemongrass, galangal, candlenuts, and dried shrimp.
Turmeric, coriander seeds, and chillies are also typical ingredients. This spice paste simmers in a rich coconut gravy until thick.
The gravy is tossed with thick rice noodles like laksa noodles, bee hoon, or rice vermicelli. Toppings include shredded chicken, prawns, crispy fish cake, cockles, egg, cucumber, and herbs.
Sambal chilli and slices of calamansi lime provide a final fresh, spicy kick.
Fusion Dry Laksa Dishes
Modern eateries have also created unique fusion dishes showcasing dry laksa’s iconic gravy. Some popular examples include:
Laksa pasta - The creamy gravy tossed with spaghetti or linguine noodles for an East-meets-West dish.
Laksa burger - A laksa-sauced chicken or fish patty in a brioche bun with the usual toppings.
Laksa chips - Thick-cut potato chips or fries served with laksa dipping sauce for a tasty snack.
Laksa pizza - Pizza with a laksa-flavored coconut sauce base, topped with shrimp, egg, herbs and dried shrimp.
These creative dishes put a fun spin on traditional dry laksa. Now let’s look at the best restaurants and hawker stalls to try authentic and modern versions around Singapore.
Where To Find The Best Dry Laksa In Singapore
From upscale restaurants to humble hawker centres, laksa lemak can be found all over the island. Here are some top picks to consider on your hunt for the perfect bowl.
Best Laksa Chains
These restaurants each have multiple outlets across Singapore serving up tasty, affordable dry laksa using time-perfected recipes:
Curry Times
With 7 outlets islandwide, this is a go-to for nyonya cuisine including their popular Laksa Lemak. Their version comes with achoice of bee hoon or thick laksa noodles. Get it with extra cockles for a briny crunch.
Recommended outlet: Westgate, 3 Gateway Drive, #B1-07
Violet Oon Singapore
By celebrity chef Violet Oon, their dry laksa has won multiple accolades. It boasts over 12 aromatics in the rempah and coins of smoked mackerel for a hit of smokiness.
Recommended outlet: Clarke Quay, 3B River Valley Rd, #01-18
Quentin’s the Eurasian Restaurant
Run by the cousins of the legendary Candlenut chef Malcolm Lee, Quentin’s laksa lemak is a tantalizing family recipe with 11 herbs and spices in the paste.
Recommended outlet: Bukit Timah, 24 Harding Rd
Best Hawker Centre Laksa
For a taste of old-school hawker style dry laksa, head to these stallsin the heartlands:
Omage Foods (Bedok 85 Food Centre)
This stall is all about bringing traditional flavours to the masses. Their laksa lemak gravy is cooked for hours with a whopping 20 ingredients in the rempah.
Location: 85 Bedok North Street 4, #01-67
Ah Mah Laksa Lemak (ABC Brickworks)
Run by third-generation owner Annette Tan, this stall’s laksa boasts a rich, creamy coconut gravy passed down from her grandmother.
Location: 6 Jalan Bukit Merah, #01-4001
J2 Famous Crispy Curry Puff (Amoy Street Food Centre)
Best known for their curry puffs, this stall also serves a tasty dry laksa topped with otak-otak fish cake and cockles.
Location: 7 Maxwell Road, #01-30
Best Independent Restaurants
For a modern restaurant approach to laksa lemak, visit these independent eateries:
House Downstairs
This cozy cafe does a unique take on dry laksa with kam heong flower crab and a perfect 63°C coconut gravy.
Location: 21 Cuscaden Rd
BYD by SevenDaze
Chef-owner Andrew Soon uses premium ingredients like tiger prawns and organic tofu puffs in his gourmet laksa lemak.
Location: 6B Shenton Way, OUE Downtown 1, #01-03
Choon Hoy Parlor
Led by Peranakan chef-owner Elim Chew, this restaurant excels at nyonya cuisine including their rich, nutty laksa lemak.
Location: 729 North Bridge Rd
Best Nonya Restaurants
For the most authentic versions, visit these top Peranakan eateries popular with locals:
Straits Chinese Nonya Restaurant
31 Malcolm Rd, Singapore 308174
Their signature buah keluak laksa lemak comes with a buah keluak (black nut) infused gravy brimming with 13 spices and herbs.
Nana Nonya
10 Lunas Rd, Singapore 339949
A charming shophouse serving delicate laksa lemak cooked with Udang galah (freshwater prawns) and 12 aromatics.
With so many options, it may take a few tries to find your personal favorite laksa lemak. Part of the fun is sampling the different recipes and styles at various stalls and restaurants.
Tips For Making Your Own Dry Laksa At Home
Want to try cooking your own dry laksa? With some time and effort, you can whip up an authentic-tasting version at home. Here are some tips:
Make your own rempah
For maximum flavor, grind your own spice paste instead of using store-bought. Toast lemongrass, candlenuts, coriander seeds, and dried shrimp first to intensify aromas.
Simmer the gravy
Gently simmer the rempah and coconut milk for 30-45 minutes to allow the flavours to infuse. Stir occasionally to prevent burning.
Use the right noodles
Opt for laksa or thick bee hoon noodles that can hold the gravy well. Rice vermicelli works too. Briefly blanch before tossing in the gravy.
Garnish generously
Toppings like shredded chicken, prawns, and herbs freshen up the rich gravy. Chilli and calamansi lime add nice spikes of heat and acidity.
Make extra rempah
The spice paste freezes well, so you can use it to quickly make another batch of laksa or even curries.
With these expert tips, you’ll be whipping up restaurant-worthy dry laksa in no time. Adjust the recipe with more or less chilli, coconut milk, and aromatics to suit your taste.
Once you master it, dry laksa also makes a great dish to serve at parties or potlucks. The creamy, complex gravy is sure to be a hit with guests.
FAQ About Dry Laksa
If you’re new to this Singaporean specialty, you likely have some questions. Here are quick answers to some frequently asked queries:
What are the key ingredients in dry laksa?
The main ingredients are:
- Spice paste (rempah) made with lemongrass, galangal, chillies, shrimp paste, etc
- Coconut milk
- Laksa noodles or rice vermicelli
- Shredded chicken, prawns, crispy fish cake
- Herbs like laksa leaves, torch ginger bud
Is it gluten-free?
Dry laksa is naturally gluten-free. But check with the stall or restaurant as some may use soy sauce containing gluten or fried shallots tossed with wheat flour.
What’s the difference between laksa and curry mee?
While similar, curry mee uses a curry powder-based gravy while laksa is coconut-based. Laksa also emphasizes herbs, chilli, and dried shrimp.
Can I get dry laksa with seafood or duck?
Some modern versions offer options like seafood, duck, or tofu puffs. But traditionally, dry laksa comes with chicken and prawns.
Is dry laksa spicy?
It can be, depending on the amount of chillies used in the rempah. Most versions offer a gentle heat but you can ask for extra chilli.
Satisfy Your Laksa Cravings In Singapore
Well there you have it - everything you need to know to track down the perfect bowl of dry laksa in Singapore. This creamy, aromatic coconut noodle dish is truly iconic to our local cuisine.
Hopefully this guide has shed light on the background, varieties, and where to find both traditional and modern versions across the island. Don’t forget to try making the rempah and laksa gravy yourself too.
The next time you’re craving a comforting, feel-good meal, you know where to go. Just follow your nose to that irresistible coconut-scented gravy sizzling away. Enjoy your laksa adventure!
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