It is rich without smothering, kept respectfully spicy and packed with fat, fresh prawns. Still going strong after more than a decade of offering upscale local fare alongside their pizza and pasta, Alexis’ version of the dish is made palatable for a variety of taste buds. Jalan Petanak, Kuching, Sarawak A sumptuous lobster laksa (Photo: Madam Tang’s)įor beginners who like a little luxe to go with their Sarawak laksa, there is Alexis. For this one, it’s worth going all out and large. The dish comes topped with your choice of prawns – small, medium or jumbo – or even juicy lobsters. A good Sarawak laksa is reliant on its paste, and at Madam Tang’s, it is piquant. Fans come here for the rich flavour of its stock, thanks to the special blend of spices and the use of high-quality, fresh ingredients. There are three Madam Tang’s in Kuching, all serving their signature laksa in generous portions. RG 24, Pangsapuri Kelana Sentral, Kelana Jaya, PJ Using the finer meehoon, probably to cater to local tastes, 7th Mile Kitchen gets crowded on the weekends. The essential spice-laden paste is a special order from Kuching, and is wonderfully aromatic. You can also find kolo mee and the rare-in-the-Klang-Valley tomato noodles. Tucked away on the ground floor of a block of apartments is this bare-basics shop selling a handful of Sarawak goodies, laksa being one of them. Spice levels are kept moderate for less heat-oriented palates, but easily fired up with the accompanying sambal belacan (shrimp paste). The soup, which has a murky hue to it, brims with prawn flavour. Staying true to their time-honoured recipe, the proprietors have kept it basic but remarkably tasty. Food presentation is beautiful too.Ģ-4 Lorong Ara Kiri, Lucky Garden, Bangsar, KL Laksa at Auntie Christina is a fragrant and aromatic affair (Photo: Auntie Christina)Īnother must-go spot for Sarawak laksa in Kuching, Poh Lam Laksa is one of the original stalwarts of this noodle dish. What’s more, she uses the coarser-textured meehoon that is characteristic of this dish. Her prawn stock base is sweet combined with her fresh homemade laksa paste, it results in a soup redolent of spices. Auntie Christina hails from Kuching and she’s brought her home secrets with her so far she’s doing a stand-up job of offering homesick Sarawakians a taste of home. The food runs out quickly, so stragglers coming in after 10am for a bit of noodle comfort often leave disappointed.Īuntie Christina, Kedai Makanan Nam ChuanĪsk any Sarawakian about their iconic laksa, and they’ll tell you the Kuala Lumpur versions do not quite measure up. The soup is rich, thick and full of flavour from the homemade paste, which is one of the defining elements in this luscious bowl. Rustic Borneo Kitchen, SS6 This little hole-in-the-wall stall moved serves humble Sarawakian noodles and Western dishes at affordable prices. It is one of the most popular stalls in Kuching, and certainly one of its spiciest. Sibu Kan-Pua Mee & Sarawak Laksa 40, Jalan SS19/6, SS 19, 40150 Subang Jaya, Selangor, Malaysia Operating Hours Monday-Saturday 7am-1:30pm (Closed on Sundays) 6. The Sarawak laksa in Choon Hui café sets the standard. Sarawak laksa is rice vermicelli with soup made from an aromatic paste of fresh herbs and spices, and topped with prawns, chicken and shredded omelette that is very distinctive from its West Malaysia counterparts. One of their crowd favourites is Grandpa’s Tauhu Goreng, which is named after the chef and was another favourite in the 60s.These are the best restaurants in Malaysia that offer delicious Sarawak laksa The options for sides are Fu Pi Juan (S$4.80 for 3pcs), Seaweed Crispy Zai Er (S$3.80), and Mala Crispy Zai Er (S$4.80). For S$1.20 you can also add Crispy Zai Er (S$2.80 à la carte ) or Fried Bean Curd Roll (3 pcs for S$3.80 à la carte ). For an upgraded version, you can go for the Premium Laksa (S$8.80) which includes an increase in toppings like two tiger prawns. There’s of course the star of the list, the Classic Laksa (S$5.80) which comes with fish cake, tau pok, and tiger prawns. Its menu is quite limited but that’s because they choose to focus mainly on traditional favourites. What can you look forward to diving into here? They replace hum (cockles) with tiger prawns in their signature laksa items. It’s opened by the owner of Wild Coco Nasi Lemak which this eatery shares space with, but they have different chefs and kitchen teams. So their laksa follows a recipe from the 60s that used to be extremely popular. So what’s the story that sets this laksa apart? It’s run by an uncle who headed a hawker stall decades before. So consider us your food guardian angel as we bring to your notice yet another hidden gem, and this one’s at Kallang ! And now, gracing us with their presence is Laksa Labo which has recently opened its doors to the public in Aug 2022. So there’s really never too many laksa eateries to have around. I believe that laksa is one of the few local dishes with almost no haters.
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