• Its Chinese name "叻沙" is the transliteration of the term "laksa".
• Laksa is said to be a dish that combines Chinese and Melaka culture. It existed as early as in the 19th century and was later introduced into Singapore.
• There are different beliefs on the origins of laksa. Some believe that the word "laksa" originated from a Persian word - lakhsha, which means "rice noodle". Others believe that it came from the Sanskrit word - lakhsha, which means "ten thousand", referring to the large number of ingredients used in making the dish, which includes turmeric, galangal, lemongrass, candlenut, dried shrimps, red chili paste, coconut milk and laksa leaves.
• There is also another belief that the name originated from the Cantonese (Guangzhou dialect) term “辣沙” (laaht sā). This is not only a reference to the fragrance and spiciness of the dish, but also describes the ground shrimps used in the thick soup, which resembles tiny grains of sand in the soup base.

Two local restaurants were nominated for the "World Restaurant Award", including "Sungei Road Laksa" at Jalan Berseh. In an interview, the stall owner  said that being nominated is already a form of recognition. (Shin Min Daily News, 17/12/2018)

• Although laksa is a common dish found in Singapore, the Katong area is particularly famous for its laksa. It is said that the oldest laksa stall in the area has been selling laksa since the 1950s, which gave rise to the term, "Katong Laksa". Laksa's fame has also spread to other countries. It is said that laksa first spread to Hong Kong in the 1960s, but did not gain popularity until the 2000s. Laksa was even brought to Adelaide, Australia, in the late 1970s to the early 1980s.