Laksa variations from Sarawak to Penang have well traced roots. It is less so with dry laksa in Singapore.

Amongst the variety of laksas available in Singapore, dry laksa is an oddity. It is the only one that is a noodle dish rather than soup, but carries laksa’s hallmark flavours and toppings. Instead of being simmered in a broth like assam laksa and nyonya laksa, dry laksa is stir-fried. The method of frying concentrates the pastes and spices, further locking in the flavours, resulting in a dish that’s packed full of flavour.