The schedule was tight for this trip, so we delved straight into it practically the moment I landed in Kuching. We headed off towards Jalan Ang Cheng Ho, where the Top1 Food Court is, and where Mike claimed is where the best Sarawak Laksa and Kolok Mee is at. I shall let the locals argue over this.
Growing up wrinkling my nose at the catastrophe that is the Penang Assam Laksa - yes, how un-Penangite of me - and raising a questionable eyebrow at the Curry Laksa commonly served in Kuala Lumpur, imagine my surprise when they placed a bowl of Sarawak Laksa in front of me. From the sour tamarind and rough rice noodles, to the spicy coconut-based soup and tofu puffs, I was invited to try out a whole new breed of the Laksa family tree.
The Sarawak Laksa tastes neither sour, nor spicy. In fact, it could be the grey area of the two other Laksa dishes. Sarawak Laksa uses rice vermicelli, or mee hoon. I took me awhile to accept big prawns and chicken as toppings for Laksa, but I am more than happy to obliged because those are what I am familiar with. Heh. So yes, Sarawak Laksa, over Assam Laksa any day.
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