Hallo Kuala Locoo □□! It’s good to be back ❤️. Unless you are specifically after more prawn than noodles in your Laksa, I would suggest opting for their more modest RM6.50 ‘Special’ which comes with two very decent medium-sized prawns – much better bang for buck! The bad news? A pair of those XXXL prawns will set you back RM20 a bowl! In the name of research (and pure greed), we couldn’t resist ordering their ‘Super Special’ option – loaded with 2 Jumbo prawns so big they were practically the size of my palm! The broth here was delicious – well seasoned, full of prawn flavour and beautifully balanced between pepper, spice & creaminess. Located inside the covered atrium of Golden Arch Shopping Centre, this Laksa stall is part of the Garden Café & Restaurant (not to be confused with the neighbouring and similarly named Golden Arch Café). Armed with this intel, we set off for Kuching’s Hua Joo Park neighbourhood, about a 15 minute drive from the town centre in search of the infamous “Big Prawn Laksa”. “Golden Arch… the Big Prawn one” said a local friend when asked about his favourite Sarawak Laksa. Golden Arch Garden Café & Restaurant (Breakfast 5am – 1pm daily) Smoky, tender and chargrilled to absolute perfection, it’s a cross between a juicy piece of char siu (BBQ Roast Pork) and Ba Kwa (BBQ Chinese Jerky) on a skewer. The corn-fed chicken we had here was particularly worth a mention – some of the most succulent and juicy we came across.ĭon’t forget to order a side plate of Pork Satay from the lady grilling by the entrance. Feel free to ask for fishballs, larger prawns, extra chicken, baby scallops or razor clams… all available at a supplement. However, you can customise your toppings here to your heart’s content. Their basic RM 7 bowl comes loaded with fresh shrimp and chicken. The broth here is slightly lighter in flavour than other stalls – a harmonious balance of sambal, Sarawak peppercorns, coconut milk & tartness. Mui Xin Lau Ya Keng (Brunch/Lunch 10 am – 3pm, closed Fridays)Ī former outdoor theatre back in the old days, Carpenter Street’s Lau Ya Keng is now a buzzing food court showcasing a whole host of Sarawak’s most iconic street food – chief amongst them Mui Xin’s Laksa, one of my favourite bowl’s in town. 4 days of solid eating and over a dozen bowls of Laksa later, it gives me great pleasure to share with you my hitlist of the best Sarawak Laksa in Kuching, In curating this shortlist, we polled every Sarawakian friend in sight to get the low down on their favourite coffee shops and street stalls. Add a dash of sambal and a squeeze of calamansi juice and it’s happy days. In fact, it’s in large part why it makes such good breakfast eating first thing in the morning. But the subtler flavours are by no means less delicious. On the whole, Sarawak Laksas tend to be lighter and less full-on compared to their Peninsula Malaysian cousins found in Malacca and Penang. The dish was only made up of six (6) ingredients, which is how it got its name – the Hokkien term for six is "lak" and "sa" is slang for vermicelli.But the magic as with all Laksas is in the broth – a delectable potion of chicken and shellfish stock, sambal (chilli paste), local Sarawak peppercorns, a touch of coconut milk and a medley of other spices. According to an article written by Edgar Ong in Flavours magazine, the local legend is that a Chinese Teochew immigrant from Guangzhou named Goh Lik Teck first began peddling his noodle dish along Kuching’s Carpenter Street in 1945. The origin of Sarawak Laksa dates back to the early 1940s’. Come down for the demonstration and also sample some of the demonstrator’s creations. With more than 20 types of herbs and spices in the paste, this flavorful and aromatic ingredients can create many other dishes for your indulgence. Apart from using it to serve as laksa, you can also make use it for other dishes like fried rice or wantons. Though it is made known worldwide, the availability of Sarawak Laksa is still very limited to the island of Borneo.ĭuring this evening, our culinary demonstrator will show what you can do with the readily available Sarawak Laksa paste. This is when the Sarawak Laksa became well known to the world and he termed it “Breakfast of the Gods” and also on his Top 10 Wish List for his food market in New York. In 2005, the late chef Anthony Bourdain tasted the Sarawak Laksa during his show – “No Reservations”. Limited vacancy, first-come first-served only. More than just “Breakfast of the Gods” – How to use Sarawak Laksa paste for other dishesĮvery participants will be able to bring home one packet of Sarawak Laksa paste (300gm) and sample some laksa dishes.
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