328 Katong Laksa Update

This is how the packaging looks like for take away from 328 Katong Laksa.

The newly airconditioned outlet at 328 Katong with wall decos.


For details of Gordon Ramsay’s visit to 328 Katong Laksa, check out this link.


Hai Chang Fishhead Steamboat

Hai Chang Fishhead Steamboat

Its worth the wait for great tasting food.

Having to wait at least more than an hour especially during Sundays is not unusual at Hai Chang Fishhead Steamboat located at Tampines Round Market Blk. 137A Tampines St. 11 .


Hai Chang still serve diners with the old fashion charcoal fired steamboat pots. Their ala carte menu includes braised pig’s trotters and prawn rolls but these dishes are not hot favourite. At each table you can find a traditional charcoal steamboat which is the hot favourite of every diner. The only difference in their steamboat is solely the choice of fish selected for their own pot.

We normally visit this stall for the Sliced Promfret Steamboat currently priced at S$40.00.

There are other variety of fishes available such as Garoupa and Sea Bream for the steamboat orders.

The fresh sliced Promfret are served separately. The owner of the stall import fresh fish directly from Surabaya (Indonesia). Each piece of the sliced promfret was smooth and rich flavoured with an alluring taste.

Hai Chang uses a long pump to spike up the charcoal fire instead of traditional fanning which is more efficient and expedite the process of charcoal fire.

Yummy an awesome dinner with lots of fishy goodness served in a charcoal steamboat.

The ingredients found in the fish steamboat include bite sizes of fish head and other parts of the Promfret after deboning the fish. Lengthwise fried sliced taro, medium sized sliced ginger pieces, slices of long cabbage and deep fried seaweeds.

The predominant flavour of the soups comes from solefish (Ti Poh) a classic Teochew style of cooking. These fried solefish are not overwhelming and balanced well adding flavours to the steamboat broth.

The good combination of ingredients makes the broth very flavourful and rich.

By using traditional charcoal fire not only maintain the temperature of the soup but also the fish meat and other ingredients as well. We only need to run the fish slices swish swash through the simmering broth for more than a minute and its done.

This superior broth used are combination of pigs big bone, old chicken and chicken bones which are boiled over several hours to ensure the rich aroma taste.

The sweetness of the long cabbage added taste to the broth. The yam slices were fragrant and soft but not mashy.

This stall is one of the very few makan stalls open at night at this round market and packed with crowds every night.

This stall is opened every evening from around 6 pm to 9.45 pm and closed every Monday.

Our family favourite hangout for sliced Promfret Steamboat.

Gordon Ramsay Singtel Hawker Heroes Challenge (8th July 2013) – 328 Katong Laksa

Gordon Ramsay Singtel Hawker Heroes Challenge 8th Jly 2013 - 328 Katong Laksa

Its been a while since I last visited 328 Katong Laksa.

Today while l travelling along Upper East Coast Road, I decided to visit 328 Katong Laksa at East Coast Road instead of the usual Ceylon Road branch.

There was a huge signboard of Madam Lucy Koh with Gordon Ramsey just outside the shop.

Various newsclippings mounted against the other wall featuring Gordon Ramsey visit to Singapore for the Singtel Hawker Heroes Challenge on 8th July 2013.

Facing opposite the food preparation area are countless of photos taken with celebrities over the years. By the way for those who are not familiar with Nancy, she was once a beauty queen.
Known as Nancy to most of her customers, I saw her peeping out from the kichen.

I ordered my usual small portion of laksa now costing S$4.50. The main ingredients that made up the popular 328 Katong Laksa are raw fresh juicy sweet cockles, sliced fish cakes, halved prawns.

Small portion of beansprouts are added to the laksa combination for that added crunch.

The cook poured the hot gravy sauce into the bowl with the above mentioned ingredients on top of the thick bee hoon. She then poured back the gravy into the pot
draining the ingredients repeating 3 times before the bowl of fragrant laksa is served. Finally enhancing the flavour of the bowl of laksa with laksa leaves.

The medium portion cost S$5.50 and S$6.60 for the large portion.

What I like about the take-away is that each time there will be a gentle reminder to customers that you need to “reheat” the gravy. There is never once so far that they have forgotten to remind me.

For the take-away, I have requested for additional fresh cockles.

Review published: http://sg.openrice.com/singapore/restaurant/328-katong-laksa/78964/?regionid=300&a=1

Article on Gordon Ramsay’s visit to 328 Katong Laksa:

Yummilicious Pork Satay

Yummilicious Pork Satay

Satay is always presented with sliced cucumbers and big onions and ketupat (rice cake) and served with a thick sweet hot peanut sauce.

Ketupat (Malay rice cakes wrapped in a weaving pattern of coconut leaves).

“Must- try” BBQ Hub satay are well marinated and perfectly grilled with just a slight char on all sticks.

To barbeque the satay over an open-flamed charcoal fire brushed with oil to give the final finish of well browned glaze without over burning the meat requires the correct mastery skill.

The 20 sticks of pork satay I ordered are tender and succulent. The perfect grilled pork on skewers has a good combination of pork and fats in between layers which makes the meat succulent, juicy and delicious.

The satay gravy just the right amount of peanut added neither too coarse nor diluted. There is a sweetish in the sauce but not too chilli hot.

This stall traditional ketupat (rice cake) are soft unlike some stalls who provide lontong rice which are hard if kept too long or over exposed.