The Addictive Sarawak Laksa

Sarawak Laksa is the “de-facto” state dish of Sarawak, especially in Kuching. It is essentially vermicelli rice noodles (bee hoon), cooked in a chicken and shrimp-based broth and 36 types of spices, which is then thickened with coconut milk. This dish is served with generous amounts of crunchy beansprouts, a few boiled prawns and garnished with shredded chicken and slivers of egg omelette. For added spice, there's the thick sambal paste that is usually served on the side. It is best eaten with squeezed limau kasturi (key lime), which enhances the flavor of the broth.

Sarawak Laksa is unique in that it is a fusion between Penang prawn Noodle and the Curry Laksa. It is of coconut milk base. It is not as greasy (“lemak”) as curry laksa and not as sweet as the Penang prawn noodle. In Malaysia, one cannot be called a foodie if he or she has not tried this local delicacy of Sarawak. While this treasure has yet to be discovered by both Malaysians and worldwide foodies but asking any visitor who has come to Kuching, it is unlikely anyone has missed this unique cuisine. As mentioned on CNN ireport, "The ranking of Malaysian delicacies would not be complete without Sarawak Laksa."

MULU穆禄 proudly serves authentic Sarawak Laksa upon request by guests. Call two (2) days before to make reservation. Minimum booking for 10 pax, lunch only.



No 7. Xinsi Hutong, Dongsi Shiertiao Alley, Doncheng District, Beijing, China 100007
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