As authentic as you can get. If you do a search for Sarawak Laksa in the Klang Valley, this place is sure to pop up. Go early, as it gets sold out fast. We were there at noon and it was already sold out for the day. We went back a week later before 11am and they had less than 10 servings left. By the time we finished eating, they had already sold out for the day.

Sarawak laksa. Once described as “breakfast of the gods” by the late Anthony Bourdain. It is spicy, slightly tangy, rich with coconut milk and oh so flavourful. Aunty Alan’s version is very good and ticks all the right boxes. Approved and highly recommended by our Sarawakian friends! Weekends can get a bit busy so some patience is needed.

“Laksa capellini pasta cooked in a mildly spicy coconut cream with tuna flakes, Vietnamese coriander, ginger flower, onions, red chilli and mint leaves, topped with a sunny-side-up egg and served with sambal and fresh lime on the side.” If curry laksa and assam laksa had a baby and raised that baby in a western country, it would taste like this. Familiar, yet a little foreign. I loved it.

Aunty Christina serves a pretty mean Sarawak laksa. The broth could be a little thicker, or ‘kau’ as we call it, but this still remains one of the better Sarawak laksas in town.

Literally roast pork, curry and noodles. And the one stray tofu puff, lol! It’s not bad if you don’t mind not having green stuff in your bowl. The roast pork should make you forget about wanting any green stuff anyway.

“Signature laksa broth cooked with flower crabs, seafood and laksa pesto; with tiger prawn, poached chicken, julienned fish cake, silver sprout, quail egg, laksa noodles and bee hoon” Interesting that they mixed laksa noodles and bee hoon together, creating a nice contrast between the two different types of noodles. Broth was good, thick and tasty. But overall it is rather expensive. If I do take the price into account, this would have been a Pretty Good.

Very old-school laksa that comes with roasted pork, pork skin (not many places do this nowadays), cockles, tofu puffs, long beans and bean sprouts. Quite enjoyed this!

“A flavourful gravy made from ‘Parang’ fish and spices, topped with a drop of rich coconut milk. Unlike other states, Laksa Johor is served with spaghetti, diced long beans, bean sprouts, cucumber, ‘Kesum’ leaves, calamansi and sambal belacan.”

With tau pok, bean sprouts, long beans, fish cake, fu chok and fried fish balls. Added on siham. It’s a good solid bowl of curry noodles but not necessarily the best in the area. People seemed to like it a lot though and the queues when the restaurant first opened were slightly insane. For me I’d say it’s good to try at least once but no need to specifically come here for curry noodles. I must add that the siham (cockles) are fantastic! And I’m not even a big fan of siham. Apparently they only serve siham if they can get it fresh. Otherwise, sorry lah no siham for your laksa.

“Creamy coconut gravy with ‘Parang’ fish, spices, pasta, diced long beans, bean sprouts, cucumber, ‘Kesum’ leaves, calamansi, sambal belacan.”

It’s not the best Sarawak laksa I’ve had but good effort nonetheless. Mama Ting just opened recently, so I’m hoping they’re still in the midst of tweaking the recipes. Good enough to try if you’re in the neighborhood.

Quite a decent and satisfying bowl of Sarawak Laksa. If you’re feeling bougie I believe they also have a tiger prawn or lobster and maybe even a king crab version.

I liked this a lot more than I thought I would. The broth was actually pretty good, I had to stop myself from slurping up too much. It’s spicy enough to tickle your senses but not overly so that it kills your taste buds. Good stuff!

Huge portion with lots of ingredients. There were fish balls, a meat ball, chicken, roast pork, fish tofu, tofu puffs, fried tofu skin, long beans, cockles and more which I can’t remember anymore. It’s not bad, but I would have preferred a thicker broth. This was a little watered down. They also have a dry curry mee which we tried as well, that one was a bit of a disappointment.