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Singapore laksa is a spicy, coconut-milk-based noodle soup that is one of the most iconic dishes of Peranakan (Straits Chinese) cuisine, combining Chinese noodles with a rich Malay-style coconut curry broth fragrant with lemongrass, galangal, turmeric, and dried shrimp. The most famous variant is Katong laksa from the east of Singapore, served with thick rice vermicelli cut into short segments so the whole dish can be eaten with a spoon, topped with cockles, prawns, fish cake, and a generous ladle of the creamy, orange-hued broth. Singapore laksa should not be confused with Penang's asam laksa, which is tamarind-based and fish-forward; Singapore's version is coconut-rich, mildly spicy, and deeply aromatic. It is consistently ranked among the world's greatest noodle soups and is considered a national treasure of Singapore's culinary heritage.