The Ultimate Guide to Sarawak Laksa in Kuching 2025

It's a bit hard to explain what Sarawak Laksa is. You have to taste it to know that it's completely different from any other more well-known laksa variants. Why it's so under-the-radar, wow, I think I could spend another post simply talking about its origins, but just understand that traditionally there were only a few small family-owned establishments dominating the laksa paste supply chain, thus the small supply and inability to spread its wings.

As good as an overview you can find, though I feel that the only legitimate noodle is vermicelli.

I remember whenever my mum spent an entire day making laksa at home, every drop of broth felt like liquid gold. If I used less broth for each bowl, I might accumulate enough to make an extra bowl for supper. Therefore when I see customers leaving entire bowls of (good) laksa broth behind, I get super angry deep down inside. That's how much I love my Sarawak Laksa.

Cutting the long story short, I shall now go straight into my report on all the noteworthy Sarawak Laksa stalls I've personally tried in Kuching, and this is a post that will continuously be updated.

Update November 2025: 

One of my absolute favourites - Ah Mui Laksa (formerly of Foody Goody Cafe) has moved! Please scroll down to see more details. I will visit it during my next visit and give a bigger report.

Guess who has taken over from Ah Mui Laksa at Foody Goody Cafe? Hint: It's one of the stalls featured here too, opening a branch there.

Newcomer - Everyday Laksa at Very Nice Restaurant, Jalan Rock

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Update August 2022:

Newcomer - Laksa Stall at Jia Yan Cafe (thanks to the recommendation from Kopikho!)

There are a couple of interesting notes about this new addition. Firstly, it's located along the 2nd row of shophouses right opposite The Spring Kuching (there is a nice overhead bridge), so a shopping/movie date can be planned in conjunction with the laksa trip. Secondly, I looked at my picture of the stall again and again but couldn't find a name for the shop, so let's just call it "Laksa Stall at Jia Yan Cafe".

The beauty of this laksa is in the broth - intense with laksa flavour without being too rich or viscous, good to be slurped till the last drop.

See, no name right?

Beautiful bowl of laksa

Pro tip: The Teh Tarik and Kolo Mee Tai Mak in the same coffeeshop are excellent as well.

Teh Tarik Porn

Original Post in late 2019:

1. Ah Mui Laksa - currently, my favourite

Update November 2025:

With effect from 29 October 2025, Ah Mui Laksa has moved from Foody Goody Cafe to its own coffeeshop called Madam Mui Laksa and Kopitiam on Jalan Rubber. More to come after I visit the new location in December!

Foody Goody Cafe beside the current Kuching Specialist Hospital (it's moving soon) is a place known for having slightly pricier products due to the steady clientele from the hospital. Looking past the prices, it also houses my favourite laksa of the moment, Ah Mui laksa.

Everyone has their own laksa preferences, and I like mine with a wholesome seafood broth and strong spicy flavours, without being too viscous at the same time. Ah Mui hits the spot.

Ah Mui Laksa: Take 1

Ah Mui Laksa - Take 2

 

Pro Tip: Suck up the remaining broth with some crispy dough fritters from the same coffeeshop.

2. Laksa at Sin Chong Choon Cafe - you will be lucky to find a seat

This is the laksa I 'grew old eating', as I must have been already 20 when I started having it, as it's literally within walking distance from my apartment.

The owner obviously didn't grow much older after all these years, what happened to me?

A very good bowl of Sarawak Laksa

Honestly, it's hard to find fault in this bowl of laksa, as can be seen from the sheer popularity of it. Then again, I feel it has lost a bit of magic over the years. Because they cook vermicelli in bulk to speed up the cooking process (reduce waiting time), the hot broth is added to a bowl of cold vermicelli these days, resulting in a lukewarm bowl. If I had my way, I prefer a bowl served piping hot.

Pro Tip: Order the Teh C Peng Special, which must be one of the very best in town.

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Probably not as good before, but still one of the very best in town. #tehcpengspecial #sinchongchoon #greenheights #kuchingfood #strangerinmerokok #makekuchinggreatagain

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3. Poh Lam Laksa at Chong Choon Cafe - The OG of the Laksa I "grew old eating"?

The OG of the laksa and Teh C Peng Special at Sin Chong Choon? I need to dig deeper to give you a better answer, but there are definitely similarities!

If you are a tourist living downtown in Kuching and only have time for 1 laksa, this should be the one you go for. It has the well-balanced characteristics of the one at Sin Chong Choon, but feels hotter and fresher when served.

Closed on Tuesdays!

Another great bowl.

Pro Tip: The Teh C Peng Special as well. After having them at Chong Choon and Sin Chong Choon, you will struggle to find a better glass of Teh C Peng Special in Kuching.

 4. Laksa at Choon Hui Cafe - Anthony Bourdain's "Breakfast of the Gods"

Supporters of deceased culinary legend Anthony Bourdain will have to walk this rite of passage to understand what he meant describing Choon Hui's laksa as the "Breakfast of the Gods". He confirmed his love for this dish by visiting Choon Hui not once but twice during his rare voyages into Kuching.

Highest base price of them all.

The richest of them all too.

I have to say, I understand why a non-local will really really love Choon Hui's version of Sarawak Laksa. It's rich, heavy, thick and packs a really good punch, giving you high levels of every sensation Sarawak Laksa is supposed to provide.

That said, I find it very difficult, if I live long-term in Kuching, to have this version of Laksa frequently, as it's a little bit of an overkill, but don't misunderstand me, it's still an excellent bowl, made for the occasional indulgence.

Pro Tip: Don't leave Choon Hui Cafe without trying their Popiah.

Also a very worthy item in the famous coffeeshop.

I've actually tried many more laksas during my last visit to Kuching.

Sad to say, things don't always remain the same. Some of my old favourites were not what they used to be.

After much deliberation, I've decided to only include the stalls that I am confident will give you a good laksa experience, so that's all for now. I will continue updating this list with new worthy candidates though, so do stay tuned!

Dear Noah the Teen

Dear Noah

You told me recently that my last post here was in 2023, and I remember replying that I do plan to post something here in 2024, what did you did not know is that this one and only post of the year will be specially dedicated to you.

Over the years, I have been trying my best to be there holding your hand through every milestone big or small, and with immense pride, I witnessed your graduation from Primary School in July this year.

Then again, I must remind you that the most carefree part of your life is also over. With increased lankiness comes with greater complications and responsibilities. What I am satisfied with though, is that Dad, Mum and Ellie have walked with you through your childhood and hopefully you will look back at it fondly - at the trips and eating adventures we did together, and treasure the close bonds you fostered with your friends and extended family.

The wicked media has portrayed the Terrible Teens to be darker than the Terrible Twos - where you will lock yourself for hours in the room, refuse to go out with us and see us no better than dinosaurs stuck in ancient times. I am hopeful though, that for us, it will not be, as it does not have to be like that.

Just be yourself. Be the jolly good fellow interested to engage in conversation with everyone at the table. Be the lanky handsome kid pushing out delicious meals with Dad, making chocolate bombs with mum, playing lively piano duets with your sister, and of course, figuring out how to become a legendary tag team with me on FC25 (hint: Passing angles!).

The world is getting murkier by the day, and the lines between good and evil are no longer clear. You will soon realise, if you haven’t already, that life will be about making choices, about making more right choices than wrong ones. If there is anything I can advise you, is to always do what you think is right, make decisions that will make you sleep well at night.

And if you are sure the right thing is to give someone a punch on his face, make sure it hurts, then make sure you sleep well that night.

Finally, have an open mind. Stay curious. Eat everything Daddy recommends.

Love you,
Daddy

Why I choose to cook at home - the evolution

Deep into my 2nd decade of intensive cooking for my family, I realise how much I have changed since I began. While I used to focus more on how good the food tasted, I have slowly but surely pivoted more to the quality of the ingredients (resulting in even better-tasting food😂👌👌).

There are many reasons for my natural evolution. Living in an agricultural country and being semi-active in the F&B world, I am lucky to access to premium produce (local and imported) from farms and suppliers. I have kids with growing appetites - making nutritious home-made meals more cost-efficient and also increasingly worth the time and effort.

Let me break it down simply. 

If you order a dish priced at $10 at a good restaurant, as a safe rule of thumb, the ingredients will cost approximately $3. The other $7 will be used to pay for overheads (set up costs, manpower, rental which contribute to the preparation/presentation, service, cleanliness, air-conditioning, marketing etc.), government taxes, service charge and (hopefully) some profit margin for the owners.

Obviously, the restaurant will have economies of scale ordering ingredients from their suppliers. What they get for $3, we might get the same for $6.

Then comes even more analysis. Firstly, $6 is already less than $10. Secondly, depending on your habits, there is an opportunity this $6 can be stretched into 2, 3, 4, 5 meals. How does that start to sound? 

I would like to think that the basic principle behind my current style is the focus on ingredient and giving it the respect it deserves. 

Take an 'expensive', premium quality free range chicken for example:

1. You can separate the meaty parts from the carcass and use the parts as the centrepiece of your champion dish, be it a roast/braise/curry.... 

2. The carcass can be used to make the most wonderful pot of chicken stock (using frozen leek tops, parsley stalks etc, you get the idea😏, other accumulated chicken 'spare parts') that will be the base of your cooking (soups, braises, sauces) for meals to come. 

3. Innards can be accumulated for a future stir-fry or pate. 

Just 1 good chicken can grace your dining table in different forms for days. 

If I buy a slab of good grass-fed beef for the BBQ, I will save the precious fat for a subsequent meal of heavenly beef fat fried rice, and the grilled bones to add delicious smoky beefiness to my next pot of Ragu. 

If you are still reading, I believe you get the drift. I just hope you can reconsider the pros and cons of cooking at home. The key is to get your hands on ingredients you can trust, and have no hesitation feeding your family with, and give it the greatest form of respect it deserves. This is the basis of a lifestyle of wholesome home-cooked family meals. Bless you! 

PS. If you are worried about your cooking skills, just know that like any other activity, you can only get better. Just do it! 

Ultimate Hong Kong Guide 2023 - Where to eat Dim Sum (Yum Cha), Seafood and Roast Goose!

Hong Kong has been through a lot since my last visit in 2016. 7 years, the longest interval I remember having between 2 Hong Kong trips, as Hong Kong had always been one of my favourite places to visit, mainly because of the tip-top quality of food, be it fine-dining or straightforward everyday Cantonese fare (ie. cha chan tengs, dim sum houses, wanton noodles, roast etc). 

Hong Kong in a nutshell (to me anyway)

Then again, a lot has changed. Obvious geo-political issues have resulted in severe talent drain, further alleviated by the pandemic. Hong Kong has remained expensive without getting better. One though, can take comfort that it might be slightly less crowded (but still crowded nonetheless), and the notorious impolite service staff have become more accommodating, or been replaced by seamless online ordering platforms. 

Take my words with a pinch of salt, as I only went for 4D3N, and did not touch the exclusive realms of fine dining, which may well still be Asia's pinnacle. I am here to help, not dissuade you from visiting Hong Kong, by plucking out the best of what I enjoyed:

1. Life-changing Roast Goose (and it's not Kam's)

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 2. The best seafood and sunset view

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3. Affordable Dim Sum with Michelin Star (need to queue)
 

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4. Dim Sum with a view (and no queue)
 

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5. Dim Sum to be enjoyed like royalty having high tea

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So there you go, and like my Taiwan guide, hopefully this becomes a running post that is constantly updated with every visit. Enjoy Hong Kong! 

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How I get my kids to try new food

Ok, I have to clarify, I am not an established parenting blogger or child educator, so please read on and take my advice with a pinch of salt. What I can offer here is only a regurgitation of my thoughts after making at least 4-5,000 meals (if not more) for my family since we had kids (my son is 11 and daughter is turning 9). I also had a good chat with the little ones and gathered their personal tips, which I will share below as well.

First, I want to share my mentality towards food. We eat an average of 3 times a day, each and every day. Civilizations can be defined by or easily recognizable simply from the cuisine their people grow up eating. Food is, therefore, to me, one of the most important forms of general knowledge you can impart your kids, whether it's understanding the sources of food, differentiating good ingredients from bad, knowing exactly what they put in their mouths, or learning how to prepare their own meals.

I am also not going to tell you to reward/punish your kids for trying new food. I tried it before, to limited success, but it goes against everything I believe eating should be. If they learn to enjoy a new kind of food, it is the best reward they can get, not anything you give them after.

If you are still reading, thank you, it means you might benefit from this, so here goes:

1. Don't be picky
   
   By that, I don't only mean picking the kinds of food you eat, I also mean the time you eat. I made it a point for the family to sit at the table to eat together as much as possible. If you start telling your kids frequently you are skipping meals  or eating later, you will have no  comeback line when they do the same to you in the future. To the next point....
   
   
2. Don't be a picky eater and expect them to like what you dislike!
   
   If you do not like vegetables, it's not reasonable to expect them to like it. If you are drinking coke, it is a weak excuse telling them coke is not good for them. Kids know. They model, so set a good example. At the very least, if they eat exactly the same things as you, don't complain that they are not eating more variety, or eating unhealthy. Look into the mirror first.
   
   
3. Don't stop trying.
   
   In my parental experience, I kind of feel that liking vegetables is not intuitive to human nature in general, but maybe it's just my kids. However, the only way to beat it is to keep trying. Just because your kids like chicken and hate vegetables doesn't mean you should only put chicken on the table and make less dishes for convenience. You will end up with kids who only eat chicken!
   
   In fact, you should still cook vegetables and put them on the table regardless. One day, the switch in their brains will flip and they will ask to try. Trust me. It works. Just don't stop.
   
   
4. Make them jealous (from my soon-to-be 9-yr-old daughter)
   
   An extension to the previous point, she explained that she started eating many things because she saw us enjoying some dishes repeatedly and got 'jealous'. For example, curry chicken (spicy) and braised bittergourd (bitter). So yes, keep cooking the things (you thought) they don't like!
   
   
5. Mix new ingredients into old favourites (from my 11-yr-old son)
   
   This is an old 'trick', like how I keep adding a lot of chopped parsley into my pasta, because I know if they get tired of removing them one by one and just pop a piece in their mouths, they will learn that parsley is actually acceptable.
   
   
6. Know your food
   
   This is very, very helpful. Knowing Nutella is made of hazelnuts (*smirk) can help you convince the kids to try hazelnuts. Knowing Ribena is made of blackcurrants might help you encourage them to eat blackcurrants. Use every morsel of knowledge you have, and educate them all about food in the process.
   

I hope these 6 short pointers can inspire you to push on in your quest to lay a foundation to get the kids to eat a healthy variety, doing them a world of good as they live their own lives in the future as parents to your grandchildren. It's actually more a mindset that what you do, isn't it?

From 13 to 42: Celebrating 30 Years of Brotherhood in Taipei #from13to42

 30 years man. 3 decades. 

That's how long we've known each other. 

For better or worse, the 3 years lost to Covid meant that we could only make a trip together 5 years after our previous one, but this time, instead of 3, 4 out of 5 of us could make it (for most of the trip anyway)!

Under the bright lights of Taipei. Photo credit: Jeek's Foodmaze

Even though we do not live in the same country, with most of our correspondences limited to an active WhatsApp chatgroup, our friendship and mutual understanding just got stronger over the years. I loved how we used "Oh-Peh-Som" (#iykyk) to decide our roommates for the trip, confirming how we loved each other equally and would enjoy any companion without preferences.

It's also interesting how we chose to reminisce in Taiwan again, albeit adding Tainan as a new destination to freshen things up, and had little to no comments to whatever we decided to do on the day, as long as we were together. We ended up walking 15-20km per day in between countless meals, trying to burn the calories we consumed, even though we consciously reduced the portions we ordered throughout the trip. 

I guess I will keep this simple and let these precious pictures tell the rest of the story.

The 3 of us shot to Tainan straight after arrival, still wide-eyed and excited over our late night supper.

It was street food mania, left-right-centre in Tainan. We ate and ate.

Not forgetting to explore the little alleys of Tainan.

Of course the big ones too.

During some rare down-time where we couldn't eat anymore, we visited the Confucius Temple.

Till we hobbled back to Taipei to complete the Fearsome 4some aka F4.

And things started to get a bit more interesting. Photo credit: Jeek's Foodmaze

Though some things remained the same - we walked.

And ate. Photo credit: Jeek's Foodmaze

And ate.

Threw in a hike up Elephant Mountain.

In order to eat again. Photo credit: Jeek's Foodmaze

Woke early to hit the gym.

To enjoy our one and only bubble tea (less ice less sweet).

But the most important thing.

Was obviously (not my shirt). Photo credit: Jeek's Foodmaze

That we were hanging out together. Photo credit: Jeek's Foodmaze

Through our last 2 trips in Taiwan, aside of us, there was 1 other constant, Jeek, whose showed us true Taiwanese spirit and hospitality by bringing us to the best places in Taipei, taking the best pictures of us in the process, leaving us with the best memories. Thank you Jeek, it was tough on you, we promise to come bother you again in the future.

The last word, as usual, has to go to our better halves, who held the fort at home with the little ones while the 4 musketeers had the time of our lives. It would not have been possible without your generous blessings.

So thank you, Li Li, Grace, Zhimin and Regine. Now that you know we are such good boys, when can we do it again?

PS. To complete the archives of our travel series, look here.