Ah Goh Goh Laksa – Is The Laksa Worth The Wait?

I’ve covered Ah Goh Goh Laksa before in my IG reel (go check it out if you haven’t), so this post will be a more comprehensive review of how I’ve unexpectedly come across a laksa worth eating in Bedok. Fortunately for you, you won’t be waiting for long as you read the review below.

Brief History

Oh boy, this place has a history. Long story short, the store was opened by Zach Goh after quitting his office job. He opened the store with his sister Cheez Goh in March 2021, choosing laksa out of other dishes as their main item since it’s popular and does create buzz in this day and age. But by 2022, he had given up the reigns of Ah Goh Goh’s operations to his father, who happens to be a seasoned player in the hawker scene, as well as being the main contributor to the store’s laksa recipe.

If you want the full story, here’s the link to AsiaOne’s article which shares Zach’s struggles and hopes in being part of the hawker business after opening the store for a year. But now, let’s proceed with my experience ordering the laksa before moving on to the taste test.

Experience

I dropped by Block 216 initially to try the fishball noodles at Joo Chiat Chiap Kee, but the forces beyond decided to to pull the rug under me. When I arrived, the store was closed. On a Tuesday. Even though they’re supposed to be closed on Wednesdays. Sigh.

Then I recall walking past a laksa store with a considerable queue, so I quickly backtrack and didn’t waste any time joining the line. After all, time is tight. Which brings me to the most glaring element in this review. Even before trying the food, there’s already a huge faux pas committed, pertinently with Singapore food culture: making your customers wait for a long time for a single bowl of noodles.

As much as I (and a few other customers ahead of me) tried to be patient, the service staff took ages to get the job done, with mildly irate customers finding themselves taking forever to have their order served. After several false starts, it was finally my turn, and I decided to get the Trio Laksa ($5.50) containing all three main toppings; prawns, cockles and shredded chicken.

Most wouldn’t consider Ah Goh Goh’s laksa ‘Katong Laksa’, aside from eating the dish with a spoon and no chopsticks; the thick bee hoon were blanched first before the chef poured the laksa broth in one big scoop into the noodles. After that, the toppings were added prior to serving the bowl to the next customer.

Taste Test: Trio Laksa ($5.50)

From the get-go, the laksa requires solely a spoon to scoop the ingredients, similar to Katong Laksa. That’s where the similarity ends since this is where Ah Goh Goh Laksa walks a different path. But before I go into the hits, some misses first.

The shredded chicken, being very dry and plain, didn’t really add much to the overall profile of the bowl. The dish would be better off without it, but then again, it’s probably a way to stand out from the crowd without being accused by fans of Katong Laksa.

On the other hand, the amount of cockles given by the store were generous. To my surprise, they were pretty huge compared to other laksa stalls with longer histories. Upon taking my first bite, I can definitely taste the ‘sea’ and imagine myself relaxing with fast gushes of winds from the waters at the beach. Once I mixed the cockles more thoroughly with the broth, it tasted so much better where the subtle taste of seawater and rempah intertwine.

Ah Goh Goh Laksa’s prawns were peeled, so that saves me the hassle and I can eat them at one go. Purists might call foul that the prawns were de-shelled here, but in a day and age where accessibility is more important than ever, it helps save time if you have better things to do throughout the day.

Unlike the traditional Janggut/Katong Laksa cooking method, the bee hoon and broth were cooked separately so the broth was only poured once after the bee hoon was cooked before being served with the other ingredients.

Final Thoughts

I finished the bowl in less than ten minutes. Not too hot wasting your time waiting for the bowl to cool, but not too cold that the bowl tasted lackluster after a few spoonfuls.

In all honesty, the service can be quite slow if you’re rushing for time if you prioritizes decent service alongside decent food. Especially in an area with a considerable elderly population like Bedok, the queuing/ordering system was confusing and makes the experience frustrating for some customers. Perhaps with an easier and simpler ordering system, it would elevate some of the frustrations even if it’s only a tiny bit. Here’s hoping that the staff might find a workable solution for this.

Overall, you might give this store a miss if lackluster service is a sore point that might ruin your mood and appetite. As mentioned previously in the Guang Liang post, you might as well drop by another time if you’re in a hurry. Otherwise, give Ah Goh Goh a shot for a bowl of laksa that you won’t regret.

Address & Opening Hours

Block 216 Bedok North Food Centre & Market
216 Bedok North Street 1, #01-30, Singapore 460216
Opening Hours:
Tue to Sun, 8am to 1.30pm
Closed on Mon
Stall accepts only cash