King of Laksa is not the sort of laksa stall you would randomly stumble upon while walking through a hawker centre.
You can find the stall on the second floor of an HDB block at Aljunied Avenue 2, right inside a Food Gallery food court above the Sheng Siong supermarket.
There is a large wooden signboard, a MICHELIN Guide 2026 Bib Gourmand sign at the counter, and what appears to be a Nezha figure holding a bowl of laksa.
Not something I expected to see before lunch, but it certainly makes the stall hard to miss.
The stall is also known as Kotthika’s Fusion Laksa, run by husband and wife team Kotthika and Dr Qian Yu. They actually started out as wellness and fitness coaches.
As part of their fitness coaching, they often prepared healthy meals for their clients. Their home-cooked laksa became a huge hit among those fitness students.
This response motivated them to jump into the food business full-time. They first operated from a coffee shop along Geylang Road before moving here to Aljunied.
That explains the stall’s focus on a lighter bowl, with no MSG, no added salt, no added sugar, and “no oily layer”.
The menu is short and clear: Laksa With Cockles ($8), Laksa With Prawns ($8), and Low Carb Laksa ($8). You can add Prawns ($2), Cockles ($2), Tau Pok ($1), or Noodles ($1).
There is also a “hum-full” version at $10. Note that some ingredients may run out if you come too late in the evening.
I ordered the Prawns version, which came with thick bee hoon, prawns, fish cake, tau pok, beansprouts, laksa leaves, and chilli served neatly on the spoon.
You need some patience when waiting for your food. The hawker takes immense pride in his cooking and prepares every single bowl individually.
He even warms the ceramic bowls before assembling the dish. He arranges each ingredient neatly on top of the noodles for a beautiful presentation.
Because of this style, the line moves quite slowly. Even a short queue may require a fair bit of waiting time.
The broth looked lighter than your conventional laksa but kept that orange hue. Since it contains no added salt or MSG, the initial taste felt mild, without a strong greasy taste.
But if you are used to the richer, more lemak bowl, the first few spoonfuls may feel a little too light (or flat).
The real magic happens when you stir in the homemade sambal chilli, which brought a boost of saltiness, sweetness, and umami flavour to the gravy.
I liked that the thick yet soft rice vermicelli was cut into short strands (Katong Laksa style), so you could eat the whole bowl easily with just a spoon.
I did wish there were a few more ingredients in the mix to break up the textures.
Some beansprouts (there was none), more tau pok, or fish cake would have given the bowl a bit more bite and contrast, especially since the gravy and noodles lean towards the softer, smoother side.
King of Laksa offers a distinct experience if you want Laksa with lesser guilt. Just do not come expecting the usual full-force laksa punch, because this is a cleaner, lighter take.
King of Laksa
Food Gallery 118 #02-100, 118 Aljunied Avenue 2, Singapore 380118
Opening Hours: 11:30am – 8:30pm (Tue – Sun), Closed Mon
Read: Michelin Bib Gourmand Singapore – Other DFD Reviews
Other Related Entries
George’s Katong Laksa (Upper Changi Road)
Guang Fa Laksa (Havelock Road Food Centre)
Min Ji Laksa (Bendemeer Food Centre)
Uncle Ah Teck’s Noodle House (Chinatown Complex Food Centre)
Terry Katong Laksa (Amoy Street Food Centre)
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Another reason they got a Michelin star is because they clean (remove the shell) and de-vein the prawns.