Jamus Lim goes on laksa tour, names his six favourite stalls across Singapore
Workers’ Party (WP) MP Jamus Lim has spent the past year going on a laksa tour around Singapore.
On 10 Aug, the Sengkang GRC MP shared his favourite laksa stalls in a Facebook post, describing the dish as a uniquely Singaporean creation shaped by different cultures.
His post came almost a year after he wrote “I want to makan laksa” on a placard during last year’s National Day celebrations.
For the uninitiated, “makan” is the Malay word for “to eat”.
Source: Jamus Lim on Facebook
Jamus Lim says laksa reflects Singapore’s diverse cultures
Recalling his National Day wish from last year, Mr Lim admitted that he had “somewhat of a craving” at the time.
But the craving eventually turned into a year-long exploration of laksa stalls across the island.
He said the dish “probably competes with chicken rice, chilli crab, nasi lemak, and prata” for the title of Singapore’s iconic national dish.
He also argued that laksa represents the country’s multicultural identity.
Source: Jamus Lim on Facebook
According to Mr Lim, ingredients such as fish cake, tau pok and thick beehoon have Chinese influences, while the broth incorporates Nusantara ingredients including galangal, lemongrass, turmeric and sambal belacan.
He also pointed to Indian influences in the rempah, including spices such as cumin, coriander and cardamom.
His favourite? A Peranakan-style laksa
After sampling various bowls across Singapore, Mr Lim named six stalls that stood out to him.
His personal favourite was No 25 Minced Meat Noodle, which he described as serving an “authentic Peranakan-style laksa”.
He praised its rich, homemade broth, which he said was packed with “shrimpy goodness”, while remaining balanced with assam and laksa leaves.
The laksa also came with tender cockles and fresh prawns.
“It was my favourite of the lot,” he wrote.
Another favourite uses less salt, sugar and MSG
His second favourite was King of Laksa, a relatively new stall that had only started about a year ago.
Mr Lim said the stall takes a healthier approach, with the chefs claiming to use no added salt, sugar or MSG, while keeping their use of oil to a minimum.
Despite this, he found the laksa “remarkably delicious”.
He also noted that the stall had recently received a Michelin Bib Gourmand, warning diners to “expect a line”.
From charcoal-cooked laksa to claypot servings
For a more traditional bowl, Mr Lim recommended Sungei Road Laksa.
Source: Jamus Lim on Facebook
The stall serves its laksa in a small bowl, with each portion of noodles individually blanched in the stock before being served.
He described it as “probably the most old-school of the lot”, although toppings are more limited, mainly consisting of fish cake, cockles and sambal.
Meanwhile, Depot Road Laksa stood out for its strong lemak flavour, generous toppings and signature claypot serving.
Source: Jamus Lim on Facebook
Mr Lim said it would suit those who like their laksa “to overflow with dense creaminess”.
George’s and Ang Mo Kio Lor Mee Laksa also made the list
George’s was described by him as “one of the original Katong laksas”.
Source: Jamus Lim on Facebook
Among the bowls he tried, Mr Lim found its laksa the most balanced, saying it was “not too lemak, not too salty, not too spicy, not too umami”.
He also praised the generous serving of cockles.
Meanwhile, Ang Mo Kio Lor Mee Laksa caught his attention for its rich, creamy broth and soft tau pok, which absorbed the gravy.
At S$4.50, he also highlighted its relatively affordable price.
Source: Jamus Lim on Facebook
Even Sengkang has a laksa option
Mr Lim’s final recommendation was closer to home.
He gave an “in-house shoutout” to the laksa from the corner bak chor mee stall at Anchorvale Village.
While Sengkang may not have the same historical association with laksa as Katong, he said the neighbourhood stall offers a solid option for residents who do not want to travel far for their laksa fix.
Source: Jamus Lim on Facebook
Jamus Lim compares Singapore to a bowl of laksa
Mr Lim ended his post by turning his laksa recommendations into a broader National Day reflection.
He said he hoped Singaporeans would continue to celebrate the country’s “complex and diverse society”, while appreciating how far Singapore has come by remaining united despite its differences.
He also encouraged Singaporeans to continue working together to take the country forward.
“Much like laksa, when unique ingredients pull together in the same direction, we can create something that is unexpected but still altogether quite magical,” he wrote.
And for those wondering about this year’s National Day wish? It appears Mr Lim has already spent the past year making good on last year’s wish to munch on some good ol’ laksa.
Also read: Jamus Lim asks S’poreans to ‘show us what you make time for’ for WP’s National Day video
Jamus Lim asks S’poreans to ‘show us what you make time for’ for WP’s National Day video
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Featured image adapted from Jamus Lim on Facebook.
