The founder, nicknamed Janggut ("beard"), created Katong Laksa - a style of rich Nonya laksa with noodles cut short so you can eat it easily with one spoon, scooping up a nice portion of the savoury coconut-milk laced broth. It's rich with a complex of spices and dried shrimp, but not too spicy. Their history extends to the 1950s and have three outlets today.

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camemberu

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