This modern variation of the Siamese laksa is served with homemade sambal sotong (spicy cuttlefish), fishcake, tofu puffs, foo chuk (bean curd skin) a boiled egg served with wanton noodles.
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This dish consisted of a rick gravy, with an ingredient being the key highlight, the daun kesum, also known as the laksa leaf. This soup was thick and sweet, with the springy bite of the wonton noodles adding quite a beautiful infusion to the mix of textures. The sambal sotong gave it a nice seafood touch, which normally only added to curry laksa.
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💵 RM18.90 / bowl
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