{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Rival soup makers battle it out' data-url='/boclips/videos/5c54c1b6d8eafeecae1543e9' data-video-url='/boclips/videos/5c54c1b6d8eafeecae1543e9' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nRival soup makers battle it out\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003e1. Laksa being mixed2. Owner of 328 laksa stall Nancy Koh stirring pot of laksa3. Peranakan (Straits Chinese people) houses4. Laksa stalls - 49 and 3285. Close up of 49 sign6. Customers eating laksa7. Waiting delivering food8. Exterior...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003e1. Laksa being mixed\u003cbr/\u003e2. Owner of 328 laksa stall Nancy Koh stirring pot of laksa\u003cbr/\u003e3. Peranakan (Straits Chinese people) houses\u003cbr/\u003e4. Laksa stalls - 49 and 328\u003cbr/\u003e5. Close up of 49 sign\u003cbr/\u003e6. Customers eating laksa\u003cbr/\u003e7. Waiting delivering food\u003cbr/\u003e8. Exterior of 328 stall\u003cbr/\u003e9. Close up of sign - tilt down to Nancy Koh, owner of 328\u003cbr/\u003e10. Certificate of merit on wall\u003cbr/\u003e11. SOUNDBITE: (Mandarin) Nancy Koh, Owner of 328 laksa stall :\u003cbr/\u003e\"The real secret behind my recipe is the use of very fresh coconut milk, good dried shrimp and very good spices and the passion to put them all together to get a nice laksa paste.\"\u003cbr/\u003e12. Close up of number 49 sign\u003cbr/\u003e13. Owner of number 49, Siew Poon Kiong, stirring laksa\u003cbr/\u003e14. Pictures on wall of owner with celebrities\u003cbr/\u003e15. SOUNDBITE: (Mandarin) Siew Poon Kiong, Owner of number 49 stall :\u003cbr/\u003e\"It's the overall fragrance of the laksa and the freshness of the ingredients that gives my laksa the edge.\"\u003cbr/\u003e16. Food writer KF Seetoh walking to laksa stall\u003cbr/\u003e17. Cutaway of Seetoh's food guide Makansutra\u003cbr/\u003e18. SOUNDBITE: (English) KF Seetoh,  Food writer :\u003cbr/\u003e\"They were facing each other, they were trying to out cook each other trying to win each other's customers with all kinds of signage and claims.  Meanwhile the original chap who had moved to a spot far away was missing out on all the action, so the guy decided to come back.\"\u003cbr/\u003e19. Sign of Marine Parade laksa, the original laksa stall\u003cbr/\u003e20. Photo of Janggut (dark hair) with his brother and niece and nephew\u003cbr/\u003e21. Sign saying \"The Original Katong Laksa\"\u003cbr/\u003e22. Close up of laksa being stirred with coconut shell spoon\u003cbr/\u003e23. Ng Sway Hong, niece of the original laksa maker, cooking\u003cbr/\u003e24. SOUNDBITE: (English) Ng Sway Hong, Niece of the original laksa maker :\u003cbr/\u003e\"The paste of the chili you have to cook for six hours - stand there cook and cook - and fresh coconut, everything is fresh.\"\u003cbr/\u003e25. SOUNDBITE: (English) KF Seetoh, Food writer :\u003cbr/\u003e\"There is a war on quality, a war on pricing, a war on presentation so each of the three stalls that are back here are on their toes, they must give their best every day or they are finished, they are out of business as selling street food in Singapore is very competitive.'\u003cbr/\u003e26. Customer David Cohen, from the USA eating laksa\u003cbr/\u003e27. SOUNDBITE: (English) David Cohen, Customer : \u003cbr/\u003e\"I heard from the folks in the office locally here that this is one of the best places to have laksa.  I think it is fantastic, so that's why I come here.\"\u003cbr/\u003e28. Set up shot of customer Lim Chang Leong\u003cbr/\u003e29. SOUNDBITE: (Mandarin) Lim Chang Leong, Customer :\u003cbr/\u003e\"I go to Nancy's stall because it is very popular and we also have the same surname and people from the same clan must support each other.\"\u003cbr/\u003e30. Customer at Number 49 eating\u003cbr/\u003e31. SOUNDBITE: (English) Voxpop :\u003cbr/\u003e\" Why this stall?  It's one of the better stalls for laksa.\"\u003cbr/\u003e32. Close up of laksa being stirred\u003cbr/\u003e33. SOUNDBITE: (English) KF Seetoh, Food writer :\u003cbr/\u003e\"They are all good but they are good for their own unique twist - to the spicyness or the flavour in the broth.  The all important laksa broth.  Some add more chili so they are really spicy, so if you are a chili maniac you would go to this stall, some like it really thick with coconut milk and evaporated milk  - those would come to this stall here and others who would like a traditional style where they wouldn't like it too much with black cockles, would like something calmer, something tamer, yet rich in its own way would go back to the original first stall.\"\u003cbr/\u003e34. Waiter hailing customers\u003cbr/\u003e35. Stalls at night\u003cbr/\u003eSingapore is renowned for its tasty street food originating from Malaysia, China and India.\u003cbr/\u003eOne dish, Katong laksa, is so popular that stallholders have tried every tactic to prove that their version is the original and best.\u003cbr/\u003eThe competition between the stalls on one street corner was so fierce it was dubbed the \"laksa wars.\"\u003cbr/\u003eKatong laksa is one of Singapore's most popular dishes.\u003cbr/\u003eRice noodles are served in a broth of fresh coconut milk, turmeric, lemongrass, chili paste and topped with prawns, cockles and bean sprouts.\u003cbr/\u003eIt was introduced by the Peranakans - people of mixed Chinese and Malay heritage who settled in this area.  Among many things they are famous for their architecture and their spicy food.\u003cbr/\u003eThis corner of Katong is renowned for laksa.  The competition between the stalls has at times been so fierce it was dubbed the \"laksa wars.\"\u003cbr/\u003eAt the heart of the wars was a stall called Number 49 - at the corner of Ceylon Road and East Coast Road.\u003cbr/\u003eLaksa was first sold on this corner more than 60 years ago by a man called Janggut. \u003cbr/\u003eOriginally from Fujian, China, he married a Peranakan girl and sold laksa from a push cart.   He later set up his stall inside building number 49.\u003cbr/\u003eWhen the owners of the shop saw how well he was doing they decided to make their own laksa and Janggut was forced to move away.  \u003cbr/\u003eThey employed Nancy Koh.\u003cbr/\u003eThe former beauty queen did so well that she set up her own stall - 328 - on the opposite side of the street in competition to number 49.\u003cbr/\u003eBoth stalls claim to be the best and are decorated with reviews and photographs of the owners posing with local celebrities.\u003cbr/\u003eAcross the road at number 49 owner Siew Poon Kiong maintains his laksa has the edge over the others.\u003cbr/\u003eKF Seetoh is a food critic and author of Makansutra, the essential guide to Singapore's food stalls and restaurants.\u003cbr/\u003eHe said the \"laksa wars\" were at their height in the late 90s through to 2001.\u003cbr/\u003eThe nephew and niece of Janggut, the man behind the original laka, opened a stall on the other side of the road from number 49 and 328.  \u003cbr/\u003eUsing a coconut shell spoon like the one used by Janggut they staked their claim to being the original laksa.\u003cbr/\u003eThese days the competition is less fierce than a few years ago.  It now centres around price and quality.\u003cbr/\u003eSo which one serves the best laksa ?\u003cbr/\u003eCustomers eating in all the stalls said they preferred one stall to another for different reasons.\u003cbr/\u003eAnd what does the food critic think?\u003cbr/\u003eHe says the different stalls provide soups to suit all palates.\u003cbr/\u003eThey all cost around US$2 a bowl.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource 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