House made laksa broth with laksa pesto, chilli paste, crayfish, tiger prawns, fish cakes, bean sprouts and quail eggs.
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The laksa was a unique taste and is a combination of a sambal based laksa, as well as a coconut broth, quite a unique take on the Sarawak Laksa. The broth was extremely rich, with a strong smoky and fiery aroma. The mixed of vermicelli and udon made it quite an interesting play on texture. The ample fish cake gave it quite the bite, and the quail eggs added some luxury with its flavourful yolk. The crayfish were filled with rows of roe, making this dish quite luxurious. Also, please add in all the crispy chilli oil, it really enhances the dish.
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💵 RM39.00 / bowl
💫 4 / 5
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