Ling Loong Café Laksa

Location: Ling Loong Café (between King's Center and Tabuan Dayak junction, off Tun Jugah road, not far away from Simpang Tiga area)
Rating (out of 10): 8.8
Notes: A very good laksa situated  and competing at a cafe renowned for other types of cuisines.
Price: RM 3,50 & RM4.50
Pictured: RM4.50

People who visit Ling Loong Café at Tun Jugah road will normally go there for the porridge, not the laksa. Now the porridge there is my favourite too but when I visited this place too often (as this café is situated near my house), I ordered the laksa here. This laksa is very impressive and I think it tasted better than the (previously reviewed, popular and famous) Sing Chong Choon laksa. The gravy is thick and well-balanced in the laksa paste and coconut milk. The sambal is quite hot and it's just the way I liked it and prawns are always fresh but not big. Yes, a very good example of a typical and good Kuching laksa.

Through my observation, many of this café's customers also ordered this laksa and it does have it's own fan base. Ling Loong Café is definite a very good place to eat as none of it's stalls here are serving mediocre type of food. If you are not a fan of laksa or if you are a loyal fan of your own laksa stall, do check out the other foods served in this café. However the laksa served here in this café can be considered as one of the best in Kuching city.

Sibu Star Cineplex (Halal) Laksa

Location: the one and only Malay noodle stall at the food court underneath Sibu Star Cineplex, Sibu, Sarawak
Rating (out of 10): 7.0
Notes: One of the best halal the Sarawak laksa (Sibu variant) found in Sibu town.
Price: RM 3,50
Pictured: RM3.50

I've been featuring a lot of Sarawakian laksa from Kuching at my blog. It's time to travel and explore. I think it's not fair to just feature laksas from Kuching area only as the Sarawakian laksa has a few variants. Since Sarawak is the biggest state in Malaysia, it is no wonder that this special cuisine has it's own and interesting variants too. After all, this is a blog about Sarawakian laksa, not just Kuching laksa, right?

Well, this one pictured here is one of the Sarawakian laksa variant style you'll find in Sibu. With more coconut milk and less on the paste in the gravy, Kuching laksa lovers will most likely turn this down and dismiss it. If that really happens then you are not really a Sarawakian laksa fanatic. I went around Sibu and generally the Sarawakian laksas here tasted and looked like this. One thing special and different about Sibu Sarawakian laksa is that unlike the ones in Kuching, the gravy is cooked/ made on demand only. It means that the laksa stalls in Sibu here will only cook the gravy if any customer orders for it. In Kuching, the gravy is cooked in large quantities earlier before the stall opens. For Kuching people, if you want to enjoy this, I strongly advice you people to NOT compare this laksa from the ones found in our hometown. This is the Sibu variant and it has it's own identity.

Ok, this one pictured here is a halal one. I think this is the best halal laksa found here in Sibu. To friends, especially those who are Muslims who live in Sibu, if you want a good Sarawak laksa for breakfast, this one here is surely one of the best (if not the best) halal laksa in Sibu town. The taste of the gravy is superb and I hope the gravy is consistant as I only got to taste this once on my recent visit to Sibu. This laksa gravy is quite creamy but it still has a strong Sarawakian laksa smell. I really like it. I highly recommend this stall especially to my Muslim friends as this laksa, like I said earlier, is a halal one and good by my standards.

Sing Chong Choon Laksa

Location: Sing Chong Choon Café (near RH Plaza, Airport Road, just opposite Four Points Hotel, not far away from the BDC roundabout)

Rating (out of 10): 8.5
Notes: One of the popular Sarawakian Laksa stalls in Kuching
Price: RM 3,50 & RM4.50
Pictured: RM4.50

Ok, now does anybody ever wonder what ever happened to the legendary Chong Choon laksa located at Abell Road, Kuching? I suspected that it has disappeared and that place or kopitiam has since changed it's laksa stall operator since the laksa did not taste like it used to, 2 years ago. Ok, now this laksa right here is rumoured to be the one of the same family as the lgendary laksa I said just now. The gravy taste and the "setting" of this laksa is exactly (or almost) the same. Any regular fan of the legendary Chong Choon laksa (since and before two years ago) would agree that this is how the Abell Road Chong Choon laksa used to taste like. Even the name of the kopitiam where this laksa stall operates is almost the same. Whatever it is, the history of this laksa remains a debatable one. Anyway, I don't care about the history. I am only interested in the laksa.

Ok, now does anybody ever wonder what ever happened to the legendary Chong Choon laksa located at Abell Road, Kuching? I suspected that it has disappeared and that place or kopitiam has since changed it's laksa stall operator since the laksa did not taste like it used to, 2 years ago. Ok, now this laksa right here is rumoured to be the one of the same family as the legendary laksa I said just now. The gravy taste and the "setting" of this laksa is exactly (or almost) the same. Any regular fan of the legendary Chong Choon laksa (since and before two years ago) would agree that this is how the Abell Road Chong Choon laksa used to taste like. Even the name of the kopitiam where this laksa stall operates is almost the same. Whatever it is, the history of this laksa remains a debatable one. Anyway, I don't care about the history. I am only interested in the laksa.

This shop opens as early as 6am. The gravy of this laksa is good, but it's not so spicy. I like a my gravy with a tinge of natural spiciness, which is in meaning to say that the gravy of the laksa must be a bit spicy before you even add the "sambal" to it. I am also not satisfied with the quantity. The biggest bowl offered for this laksa (pictured) is a medium bowl, which is priced at RM4.50 per bowl. For those of you who love your laksa mild in the spiciness and does not care about the prawns, this one is the perfect one for you. This laksa is also perfect for those who don't have a big appetite. Anyway this laksa is indeed a legend (or at least a resemblance of the legendary Chong Choon laksa). It is decent by my standard and it sure is in my list of favourites. Just that it doesn't dazzle me or make me crave for it.

Hak Guan Laksa

Location: Hak Guan, Jalan Dato Bandar Mustapha‎ (opposite JKR 4½ Mile, Kuching, Sarawak, the only house modified into a "kopitiam"/ coffee shop in that area, you won't miss it!)

Rating (out of 10): 9.1

Notes: One of the best Sarawakian Laksa stalls in Kuching (if not THE BEST).

Price: RM3.50 & RM5.00 & RM6.00

Pictured: RM6.00

This may not look like the most beautiful Sarawakian Laksa in town, but mind you, this is one of the best selling, most popular and highly-rated laksa in Kuching city. Don't bother coming to this stall any later than 9-10am 'cause this laksa sells out fast like a Formula 1 car on a racetrack. The kopitiam where this stall is located is also always packed and you'd be lucky if you parked your car at the vicinity of the kopitiam.

The gravy is superb and this laksa in my own personal opinion, stood out among the all the laksas found in Sarawak. The prawns are medium-sized but fresh (again, I don't care about the prawns, as it is the gravy that matters). So famous this laksa stall is that it earned a sponsorship deal with local laksa paste manufacturers (Nyonya Laksa Paste). I was introduced to this stall by my late father and since then, I always compared any laksa to this one. It is like my true love and, oh, the stall operator even recognizes me as I was as you suspected, a regular customer. The "sambal" of this laksa is also THE BEST and the size of the "special" bowl is also huge. Too good to be true? You better believe it.

This stall is HIGHLY RECOMMENDED by me to you readers. Please do check it out if you have never been here or if you have the time. This is really worth the money and the time. I heard that this stall has a very huge fan base in Kuching. What ever it is, this laksa deserves it.

Thompson's Corner (Tabuan Jaya) Laksa

Location: Thompson's Corner, Tabuan Jaya, Kuching (Behind RHB Bank Tabuan Jaya).

Rating (out of 10): 8.5

Notes: One of the best Sarawakian Laksa stalls in Kuching

Price: RM4.50 & RM5.00 & RM6.00

Pictured: RM6.00

I think this is also one of the best Sarawakian Laksas in Kuching city and one of my favourite stalls too. This stall, like any other good laksa stalls in Kuching city, is always busy in the morning. I like their "special" as it is a big bowl and as usual. The size of the prawns in this one (for the "special") is medium but then again, who cares about the prawns, it is the gravy that matters, and the gravy of this laksa is superb. This is one of the rare Sarawakian Laksas stalls that serve laksa with cockles (a type of mollusk locally known here as "kerang") and that really made this laksa a big hit with locals here living nearby Tabuan Jaya bazaar area and maybe all around Kuching.

The price for the "special" is quite expensive as is at RM6.00, but if you are really a Sarawakian Laksa fan, it is the taste and satisfaction that matters and this laksa here, in my personal opinion, served from this stall here, is worth the money.

Golden Arch Café Laksa

Location: Golden Arch Café, Golden Arch Mall, 3rd Mile, Kuching (near the 3rd Mile round-about & flyover)

Rating (out of 10): 8.2

Notes: One of the famous Sarawakian Laksa stalls in Kuching

Price: RM 3.50, RM4.50 & RM5.50

Pictured: RM5.50

Well, this is one of the stalls I frequented if I am back home in Sarawak. If you are looking for a nice balance of good gravy and big prawns (I don't care about the prawns anyway) this has got to be your place to eat laksa. They use fresh big prawns too in their laksa and I totally love it. However I was slightly disappointed when I ordered for the "special" (RM5.50), they serve one with a small bowl but big prawns in it. Like I said just now, I am not a fan of prawns and I don't care how big or how many prawns are served with my laksa. It is the gravy that is important. Well, whatever it is, the gravy here is superb and that's why they are one of the best in Kuching city.

The Introduction

Hi, my name is Matt. I come from the Malaysian state of Sarawak and I have a passion for this delicacy which has it's origin from my hometown, Kuching; the Sarawakian Laksa (locally known as Laksa Sarawak or simply "laksa" here in Sarawak). I can't remember or recall when I started to have a passion for the food which is a pride of my state here in Sarawak, but I've been a fan since I was a little kid.

I was lucky to be born in Kuching, the region in the Malaysian state of Sarawak where the Sarawakian Laksa originates. It is here in Kuching where the best Sarawakian Laksas are served.

Okay, to you outsiders and foreigners (except for Singaporeans, Bruneians and Indonesians) who don't have a clue what is exactly this food called laksa is, I've quoted Wikipedia.com for the (correct) definition:

"Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia."

Origin of laksa (also quoted from Wikipedia.com):

The origin of the name "laksa" is unclear. One theory traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested that "laksa" may derive from the Chinese word "la sha" (辣沙; pronounced "latsa" in Cantonese), meaning "spicy sand" due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The last theory is that the name comes from the similar sounding word "dirty" in Hokkien due to its appearance.

... and for further reading, click here

This is another part of an article in Wikipedia.org about Sarawak Laksa

Sarawak laksa (Malay: Laksa Sarawak) comes from the town of Kuching in the Malaysian state of Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

This blog of mine discusses all and everything about Sarawak Laksa and I'll travel around Sarawak, Malaysia and perhaps the world and write all about this special cuisine which holds a dear place in my heart. My love for Sarawakian Laksa will never fade and I hope neither does any Sarawakian Laksa fans all around the world too.

So, with that I really hope you know or at least have an idea of what Sarawak Laksa is. Thank you, see you again in the next post, mupok dulu aku. Oooo... ha!