What is laksa and what are the different types?

Laksa is Malaysia's iconic noodle soup with three main variants: Penang Asam Laksa (sour, fish-based, no coconut), Curry Laksa (rich, coconut curry broth, from KL and Nyonya tradition), and Sarawak Laksa (complex, sambal belacan-based, Anthony Bourdain's favorite). Each state has its own interpretation.

Where can I find the best laksa in Malaysia?

For Penang Asam Laksa, visit Air Itam Laksa or Kim Laksa. For Curry Laksa, try Curry Laksa at Jonker Street in Malacca or Imbi Market in KL. For Sarawak Laksa, Chong Choon Cafe in Kuching is the benchmark. Each city has its own laksa champion.

What are the main ingredients in laksa?

Penang Asam Laksa uses mackerel or sardine, tamarind, asam keping, lemongrass, and laksa leaves. Curry Laksa uses coconut milk, curry paste, tofu puffs, and chicken or prawns. Sarawak Laksa uses a complex paste of sambal belacan, tamarind, and over 20 spices.

How much does laksa cost?

Laksa costs RM 6–12 ($1.50–$3 USD) at hawker centers and coffee shops, and RM 15–25 ($3.50–$6 USD) at restaurants. It is one of Malaysia's best-value meals.

Yes, laksa is generally spicy. Penang Asam Laksa is sour and mildly spicy, while Curry Laksa and Sarawak Laksa can be quite fiery. You can always ask for less chili (kurang pedas) at most stalls.

Malaysia's Most Contested Dish

Laksa

Three states, three legendary broths, one obsession

The Story Behind Laksa

Laksa is Malaysia's most contested dish. The word itself may derive from the Sanskrit 'lakshas' meaning 'many' — fitting for a dish that has spawned countless regional variations. Penang Asam Laksa is a tangy, fish-based sour soup crowned with mint and pineapple. Sarawak Laksa is a complex, coconut-curry broth with prawns and shredded chicken. Curry Laksa (Nyonya Laksa) is a rich, spicy coconut curry that's the most popular among visitors.

Each version tells a different story of Malaysia's multicultural heritage. Penang Asam Laksa reflects the island's strong Hokkien and Malay influences. Sarawak Laksa represents the indigenous Bornean take on the dish. Curry Laksa is the Peranakan (Straits Chinese) interpretation — a fusion of Chinese noodles and Malay spices that could only exist in Malaysia.

What Goes Into Laksa

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Rice Noodles

Thick or thin, depending on the regional style

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Fish or Prawn Broth

The foundation of the soup — hours of simmering

🥣

Coconut Milk

For curry laksa — adds richness and creaminess

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Tamarind / Assam

For sour laksa — the tangy backbone of Penang's version

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Laksa Leaf

Daun kesum — the aromatic herb that gives the dish its name

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Sambal Belacan

Shrimp paste chili — served on the side for heat control

The Three Legendary Laksa

Penang Style

Penang Asam Laksa

A sour, fish-based broth with tamarind, no coconut. Topped with mint leaves, pineapple, and shredded cucumber. Listed on CNN's World's 50 Best Foods.

No coconut milk — sour, tangy, and refreshing

Sarawak Style

Sarawak Laksa

A complex curry-coconut broth with over 20 spices. Served with prawns, shredded chicken, and bean sprouts. Anthony Bourdain called it "breakfast of the gods."

The most complex broth — a spice symphony

Curry Style

Curry Laksa / Nyonya Laksa

Rich, spicy coconut curry broth. The most popular among visitors. Served with tofu puffs, fish cakes, and cockles.

Creamy, spicy, and deeply satisfying

Johor Laksa

Unique spaghetti noodles with coconut gravy and ulam (herbs)

Kelantan Laksa

White, fish-based broth with no coconut — rare outside Kelantan

Where to Find the Best Laksa

Kim Laksa

Air Itam, Penang

Penang Asam Laksa — listed on CNN's World's 50 Best Foods. The fish broth is sour, complex, and unforgettable. Topped with fresh pineapple and mint.

Arrive before noon — they sell out by 2pm

Chong Choon Cafe

Kuching, Sarawak

The benchmark for Sarawak Laksa since 1955. Anthony Bourdain's "breakfast of the gods." The broth is a 20-spice masterpiece with prawns and shredded chicken.

Open from 6am — the early morning bowl is the best

Madam King's Curry Laksa

Kuala Lumpur

Rich, spicy, and deeply satisfying Nyonya-style curry laksa. The coconut broth is thick and fragrant, with generous portions of toppings.

Ask for extra sambal on the side

Restoran Haji Wahid

Johor Bahru

The only laksa served with spaghetti — don't knock it until you've tried it. The coconut gravy is unique to Johor.

An acquired taste, but locals swear by it

Restoran Kopi Ping

Kota Bharu, Kelantan

Authentic white laksa, rarely found outside Kelantan. The fish broth is clean and herbaceous.

A hidden gem for laksa enthusiasts

Did You Know?

Sarawak Laksa was ranked #1 on Lonely Planet's 'Ultimate Eatlist'
Penang Asam Laksa appeared on CNN's World's 50 Best Foods list
The word 'laksa' may come from the Sanskrit 'lakshas' meaning 'many' or 'hundred thousand'
Each Malaysian state claims to have the 'best' laksa — the debate is ongoing
Traditional laksa broth is simmered for 4-6 hours to develop depth

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