Laksa is a popular hawker dish in Singapore, but we have never seen a crazy long queue at any stall till… now?

Toa Payoh 94 Laksa saw a huge jump in business last June, after 8days.sg reported about this hidden gem in a Toa Payoh kopitiam. Other than serving up a good bowl of laksa, customers of this stall can also top up for supersized ‘hums’ — or blood cockles — that are almost as big as a soup spoon’s bowl.

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Stall moving out

Alas, just a year after opening, the stall is moving out of Toa Payoh. The stall’s boss, Steven Toh, 57, told 8days.sg that his coffeeshop had changed ownership, and the asking rent quoted by the new owner was “just too high”.

He explained: “The rent is more than 50 percent higher than what I am prepared to pay, so we decided not to stay here.” He is also shifting his prawn mee stall out of the same kopitiam, and the stalls’ last day of business is this Saturday (July 13).

But Steven will be reopening his laksa stall at nearby Whampoa Drive, having found a unit at another coffeeshop there. According to him, the new shop will be open for business “around July 18 or 19”.

Long queue at Toa Payoh stall

Although it’s not goodbye for Toa Payoh 94 Laksa, what’s interesting is the public’s reaction to its relocation. After news spread that the stall was ending its operations at Toa Payoh, a long queue has been forming daily there, with customers all waiting to get one last bite for the road.

On Facebook group Toa Payoh Makan Places - Your Toa Payoh & Balestier Food Guide, netizen Yip Huan Ling shared photos of the long line on July 7, commenting: “Today’s laksa situation at 11.30am. No chance to eat haha. Lady boss came to the back of the queue to tell us ‘sold out’.”

Another Facebook user, Kelvin Ooi, posted on the same foodie group that he had dropped by the stall on July 6 and “decided to go for the large bowl at $6 for the last hurrah”. He also noted: “Long queue for last few bites before they leave.”

Go early if you want to eat laksa

According to stall boss Steven, he has been selling out at around 11.30am lately. “We cook around 300 bowls a day, and when it’s finished, it’s finished. It’s standard one lah.” he shared.

His laksa comes in two sizes, priced at $4.80 and $5.80. You can top up $2 for an extra serving of hums, or $1 for an XL blood cockle (subject to availability).

When asked why people are queueing at his stall when he is merely relocating, Steven sounded mystified. “Maybe cheap and good lor!” he cackled.

Toa Payoh 94 Laksa reopens circa July 18/19 at Blk 87 Whampoa Drive, #01-891, S320087.

Photos: Yip Huan Ling/ Kelvin Ooi

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