Sarawak Laksa


Sarawak Laksa and Kolo Mee are definitely the first foods that come into mind when one mentions Kuching, Sarawak. I’ve seen and read so much about Sarawak Laksa in Kenny Sia and sixthseal‘s blogs that I was dying to know how they taste like. No other food managed to make me feel that way, so I have to thank them for this. They have been promoting these foods so hard and have taken so many yummy photos too.

If you are an avid Penang reader of Kenny Sia’s blog, you should know that he came to Penang earlier this year to compare Sarawak and Penang food. Because I have tried both Penang Laksa and Sarawak Laksa, I can finally understand why Sarawakians would be so disappointed and dislike the taste of Penang Laksa. The reason is they are totally different dish altogether!


As far as I know there are 3 main variations of laksa. Assam laksa, curry laksa and Sarawak Laksa. Assam laksa would be those laksa you can normally find in Penang or Ipoh. Curry laksa on the other hand is more commonly known as curry mee by Penangites, because we use yellow noodle/rice vermicelli instead of laksa noodle. In Singapore, they would be known as Katong Laksa. Also known as the ‘Great Borneo Breakfast’ Sarawak Laksa is most similar to curry mee in the main ingredient used: coconut milk. However it does not use curry powder but other spices for the taste. For Penangites, imagine a bowl of curry mee, with mee hoon only and lots of lime juice squeezed into the soup. That’s how Sarawak Laksa generally tastes. Yes, it’s a bit sour.


I’ve had only tasted 2 different stalls of Sarawak Laksa in Kuching. Once in the open air market opposite Electra House and another in Chong Choon Cafe, Jalan Abell. The latter is known for the best Sarawak Laksa in town. Kenny Sia blogged about this cafe too not long ago. If not for Allen‘s recommendation and taking us there, we wouldn’t know where to look.


One thing I like about Sarawak hawker food is that their food quality are well controlled so they taste equally good. Unlike Penang, the best and worst may be just next to each other lol.


A bowl of Sarawak Laksa would consist of rice vermicelli, taugeh, chicken strips, omelette strips, and big, fresh peeled prawns. It also comes with a lime, so you can squeeze as much lime juice as desired into the soup. Shown above is a bowl of special Sarawak Laksa from Chong Choon, RM4.50. We thoroughly enjoyed it, so it deserves a big thumbs up from me!

Leave a comment:


  1. tzeling – Sarawak Trip was ok, Kuching Waterfront was a bit disappointing.. not very nice. Nicest was the Cultural Village but the entrance fee? RM60!! You should go one day too, and visit the national parks.

    xweing – Yes we can. In fact there are a few restaurants in KL that sell Sarawak Laksa, but I am guessing the taste won’t be the same. Or if you want, squeeze lime juice into your soup next time you have curry mee :P

  2. Sarawak laksa is not meant to be sour *LOL* Unless you pressed too much lime. Well… It depends on each individual taste but usually we won’t want our laksa to be “soured” by too much lime hahaha…

  3. I LOVE LAKSA , I love the above ones too , although u shud nt compare Sarawak laksa tht fast because there are many kopitiams out there u may find diferent tastes which suit u better or maybe not XD

  4. next time u come Kuching, u shud try the Tempayan Big Prawn Laksa- u will fully excited& so so suprised to taste it..!
    1st the size, 2nd the big prawn & 3rd its tasty…
    i like it…but mayb for u it’s cost a big expensive while for me its worthy after u try it Not b4 u taste it by urself…

    Tempaya restaurant
    Crown Tower Level 2,
    Jalan Pending, 93450 KUCHING.

    WELCOME U…!! ^.^

    vk: Sure! If i ever visit Sarawak again :)

  5. miss sarawak laksa so much!!!!! Cant find anything like that here in Swiss. Kanasai!! Have 2 wait 1 more yr then can eat laksa!!!!!!:( so sad….

  6. One more laksa at kuching delicious too.It is just beside open air market.Near kfc a food centre the laksa stall named Ming Laksa.

  7. Actually, you can buy the laksa paste in grocery shop in Sarawak. We did sent the laksa paste to our relative in US. You are right that most of the Sarawakian cannot accept the Penang Laksa. Those in penang and kedah find that our curry mee is better than Penang Laksa.
    Also, you can buy kolo mee (uncook) in Sarawak too. Their bak kua also different from penang as they have lots of choice, eg herbs bak kua and etc.

  8. Since last year I came to Kl for my study, I try few local laksa here but I still like our Sarawak Laksa the most. The taste different with other place laksa. Some of the local laksa ingredient they use curry but Sarawak Laksa not using curry. haha..

  9. It’s not supposed to be sour, and it doesn’t even like curry mee. Sarawak laksa is like a bowl of gravy with taste of chilli, belacan (shrimp paste), lime, coconut milk and a perfect balance of salty, sour, fatty and sweet. No curry and no bunga kantan.

    Tho, I agree with the writer that laksa Sarawak and Penang laksa are different dish altogether. You can’t compare it side by side. It’s like comparing tomato and potato. Some Sarawakian can’t stand Penang laksa because of the fishy smell, that’s why you can’t hardly find Penang laksa in Sarawak. However, I like Penang laksa as well, but not as my staple breakfast.

  10. […] Chong Choon cafe could very well be the most crowded place for Sarawak Laksa because it is strategically located in the town centre. Even though the shop is quite large with plenty of seats, it is still a challenge to find a table here. The situation is worse during weekends and public holidays when outstation folks also flock to Kuching. Since we already tried Chong Choon’s Sarawak Laksa six years ago and we did not feel like waiting, we headed to Woon Lam Cafe 1999 instead, or more popularily known as ‘Yun Nan Yuan’. […]


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