Toa Payoh 94 Laksa: Popular Laksa With Huge Cockles |
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This Toa Payoh Stall Has Laksa With Huge Cockles, Sells Out By 1PM Daily

8th September 2023

Toa Payoh 94 Laksa has legit laksa with huge cockles

Image credit: Choon T

On days when you can’t decide on where and what to eat, consider heading to Toa Payoh. There’s Wu Da Ma Xiao Chi Dian, where you can have hand-torn mee hoon kueh with razor clams, and K.K. Kitchen, which serves unique Okinawan dishes by an ex-restaurant chef. Adding to this list is Toa Payoh 94 Laksa, where around 200 bowls of laksa are sold daily. 

Image credit: vincent lim

The stall specialises in a single dish—Laksa—which is priced at $4.80 or $5.80. You can expect regular laksa ingredients such as fried tofu puff, fish cake, prawns, and a hard-boiled egg. 

Toa-Payoh-94-Laksa-cockles (2)
Image credit: Timezone Watch Trading

But what makes this bowl of laksa unique is the cockles that are distinctly larger than what you usually see. 

Image credit: Tom Low

If you love cockles in your laksa, you can pay an additional $2 to get more of it. Make sure the cockles are submerged in the dense and rich coconut broth for a zhnged-up flavour!

Image credit: Timezone Watch Trading

It has been less than a year since the opening of Toa Payoh 94 Laksa, but best believe you’ll be greeted with a snaking queue no matter the time of your visit. Although the stall closes at 2pm, we encourage you to make your way down in the morning to secure a bowl as their laksa usually sells out before closing time. 

K.K. Kitchen Review: Unique Okinawan Dishes And Curry Rice By Ex-Restaurant Chef In Toa Payoh

For more hidden gems in Toa Payoh, read our Fish Joy review, where we tried their fish soup with collagen broth. Also, check out our Kim Keat Hokkien Mee review for legit claypot Hokkien mee.

Address: 94 Lorong 4 Toa Payoh, #01-30, Singapore 310094
Opening hours: Daily 6:30am to 2pm
Toa Payoh 94 Laksa is not a halal-certified eatery.

Kim Keat Hokkien Mee Review: Famous Claypot Hokkien Mee At Toa Payoh

Feature image adapted from vincent lim and Choon T

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