|Place of origin||Singapore|
|Region or state||Singapore|
|Associated national cuisine||Singapore|
|Main ingredients||Coconut milk|
|Ingredients generally used||Rice noodles|
|Variations||Laksa noodles, fried tau pok (fried tofu puffs), curry soup base, chili, dried shrimps, cockles, prawns, and fishcake|
Katong laksa is a Singaporean variant of the spicy noodle soup laksa inspired by people who live in the precinct of Katong in Singapore. It has a spicy soup stock the colour of a flaming sunset, flavoured with coconut milk and dried shrimp, and topped with ingredients like cockles, prawns and fishcake. The noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone, without chopsticks or a fork.
The term "laksa" may derive from the Chinese word 辣沙 (Cantonese: [làːt.sáː]), meaning "spicy sand" due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The name "Katong" was used to refer to an exotic species of sea turtle that has since gone extinct. It can also mean the rippling effect of a sea mirage when looking at a shoreline of East Coast Park. Katong is a residential precinct located in the estate of Marine Parade in east Singapore. Katong laksa was so named due to its origins in the area.
The dish was first popularised by brothers Ng Juat Swee and Ng Chwee Seng, who started selling the noodles in a coffee shop in East Coast Road in 1963. Four rivals had popped up along the same stretch of East Coast Road by 1999, and many of them had names with “Katong laksa” in it.