Because the Katong people loved his laksa, it has come to be known as the Katong laksa throughout the world in Hong Kong and New York.
The second son was Chet Chieng, who founded Chieng Kwang, or Puan ; the third son was Ti-Palan, who founded Laksa Kuha, or Yunan.
The area has dozens of restaurants and food stalls, serving local favourites such as Hokkien mee, ikan bakar (barbecued fish), asam laksa and curry noodles.