I’m in the midst of final preparations for my church camp and will be leaving for Damai Laut tomorrow. I will be back in Kuala Lumpur on Monday with a string of 4 trials over Monday to Thursday. Just before I leave for the break and considering my hectic schedule next week, I thought I would leave you with one of my favourite food reviews which I did way back in September 2006:-

This is not exactly the first write-up on the famous Sarawak Laksa found in Kuala Lumpur, specifically Nam Chuan Coffeeshop at Bangsar. Why then do I write?

Well, having read the various other reviews, I have been itching to have a taste of this so-called famous Sarawak Laksa in Kuala Lumpur. In fact, I went twice but on both occasions, it was closed. REMEMBER all you folks out there – It is CLOSED on WEDNESDAYS!!! Don’t say I did not warn you. I had to settle for something lesser the last two trips I went.

Anyway, my bosses and I were supposed to go to Segambut for the famous Tom Yam Noodles but due to massive traffic jam at Jalan Raja Laut, we decided to detour and I managed to persuade them to give this Sarawak Laksa a try after reading all the rave reviews.

Now I must say, I am quite critical of Sarawak Laksa especially having had the privilege of tasting Sarawak Laksa from different stalls in Kuching. I even tried cooking it myself. Hey, if you have tasted the real thing from the original place, your expectations go really high. So, with a high sense of expectation of tasting the authentic Sarawak Laksa (I read from the reviews that the stall is operated by a lady from Kuching) whilst having a fear of being disappointed by perhaps sub-standard fare, we arrived at Nam Chuan Coffeeshop at about 1pm.

I quickly ordered the large portion. Rice vermicelli (Bee Hoon) only please. Even though she also serves yellow noodles, I prefer to have it the original way. Thick beehoon is the way to go. Business is good and we waited for about 5 minutes. Hey! When you are highly charged up with saliva drooling for something delicious (hopefully), 5 minutes feels like an eternity.

The sambal belacan that comes with the Sarawak Laksa looked authentic enough but in really measly portion. You can ask for top-up if you want. The wait was like agony and I tried to distract my attention from the waiting by looking around the coffeeshop whilst sipping the teh cina ais I ordered.

Sarawak Laksa at Nam Chuan Coffeeshop

 

Finally, it came. Wow! The bowl is humongous. The portion acceptable and the aroma of the soup was familiar. This gotta be good. I quickly took a photo (to share with all of you lah) before I started my work on the Sarawak Laksa.

First thing I did was to squeeze the lime over the soup. This is almost obligatory to give the soup a real “kick”. The first taste of the soup was heavenly. The second taste confirmatory. Yes, ladies and gentlemen, THIS IS SARAWAK LAKSA. Right here, available in Kuala Lumpur and I am testifying and confirming the opinions of those who have enjoyed it and raved about it.

The soup is full bodied and the amount of santan (coconut milk) is just nice. Not too creamy like those Curry Laksas. It is a bit spicy compared to those found in Kuching but I can take that. No problems. The large bowl costs RM5.00. Not too bad, actually considering after cooking Sarawak Laksa myself, I reckoned it should cost at least RM5.00 to be worthwhile selling.

There are three medium sized prawns. Freshness was so-so only. Maybe because it is freshwater prawns. But that’s not too important. Overall, I would strongly recommend this Sarawak Laksa stall to those who are in the Klang Valley who have yet to try and wish to have a taste of what Sarawak Laksa is all about.

“Abacus”. Learn mathematics counting them whilst you eat.

 

Oh, by the way, the lady also sells other stuffs. One of which is “Abacus” or “Suan Pan Tze”. It is made of yam and glutinous rice rolled into balls akin to abacus. Famous Hakka dish. Not too bad. It is quite fragrant and you can actually taste the yam. I am a bit suspicious of the colouring though…

Other food she sells are Pig Stomach Pepper Soup and Kachangma. The latter is a famous dish from Sarawak using Motherswort herbs cooked with chicken and ginger in rice wine. My wife loves it. It is often served during confinement after childbirth. Guaranteed to help you heat up your body and expel wind in the process ;)

Be Sociable, Share!



My Recommended Recipes

Comments

  1. 1
    lotsofcravings
    May 30th, 2007 at 4:44 pm

    i have heard alot about this laksa..really need to try this.. your abacus looks very purple..
    you sure the colouring didnt get out of hand?

  2. 2
    simcooks
    May 30th, 2007 at 9:03 pm

    The abacus does look a bit funny – looks like one of the characters (Grimace) from the MacDonald gang.

  3. 3
    VaLz
    May 30th, 2007 at 10:17 pm

    Hello! I’m from Kuching and I have tried that laksa. It tasted okay only. Better than alot of Sarawak Laksa places in KL but not quite there yet if compared to those from Kuching!

    :D

  4. 4
    tigerfish
    June 1st, 2007 at 12:40 am

    I don’t like it when bowl big big but portions little bit (prefer everything in proportion…hee hee)
    I’ve seen those white translucent abacus but not purple ones – was there yam in the skin or was it just coloring ?

  5. 5
    pablopabla
    June 4th, 2007 at 5:05 pm

    lotsofcravings : It IS that purple. But as long as it’s delicious…yummy!

    simcooks : I think I have to ask the lady why it is so purplish…

    ValZ : We don’t have much choice down here but this is probably the best there is in KL.

    tigerfish : There are no yam bits. It is pretty smooth actually. So, I reckon it’s colouring or…perhaps the yam is super purplish in colour.

  6. 6
    meow
    June 14th, 2007 at 10:10 am

    is it open for lunch on weekdays?

  7. 8
    Christina
    December 4th, 2007 at 12:37 am

    I live in Canada and I can’t find the Swallow brand Laksa paste here. Do you happen to have a recipe that I can make from scratch or at least a list of ingredients? Many types of Laksa paste is sold here but not Sarawak Laksa!!!!

    Thanks
    Christina

  8. 9
    pablopabla
    December 4th, 2007 at 1:15 pm

    meow : Yes, it is open for lunch.

    Christina : Unfortunately, I don’t have the full list of ingredients which make up the paste. It is a trade secret, I am told. Barratt’s brand is available online. Check it out.

  9. 10
    Kong
    April 18th, 2008 at 11:40 am

    OMG!!! I’ve been searching for Sarawak Laksa in Kuala Lumpur ever since i came here for studies!!!!!!!!!! How could i miss that shop in Bangsar despite loafing around there most of the time!!! Thanks, blog owner!!!! Time to gather my friends and have a taste of it this afternoon!!

  10. 11
    pablopabla
    April 21st, 2008 at 4:55 pm

    Kong : :D What’s your verdict?

  11. 12
    bryan
    July 24th, 2008 at 8:13 pm

    Im from Kuching too and have been living in KL for the past 10 years or so. It is really difficult to find authentic tasting Sarawak Laksa here in KL. Wherever they sold it i’ve tried it. But one remains in my memory…its the Sarawak Laksa from Hai Siang Kopitiam in Bdr Puteri Puchong. The best Sarawak Laksa i’ve tried so far after so many years staying in KL.

    A lot of bloggers have blogged about this place and Sarawak Laksa popped up a few times. So decided to try. Turns out I also know the owner of Hai Siang Kopitiam too! From the same skool! He used to be with MAS and decided to quit and open his Kopitiam.

    Oh oh….a must try is also their Steamed Chicken Rice. Woohoo! Nothing like i’ve tasted before. If u like soupy bak kut teh style rice with lotsa soup, then this is the ultimate chicken rice. But unfortunately they only have it on Fridays and weekends only. Craving for it on a weekday is very very bad…..kenot tahan till fridays.

    Im definitely a convert to this place already even though i stay in Subang Jaya. And I heard they have this new dish available for lunch only. The owner is thinking of calling it See-Tan-Fan in cantonese and The Kitchen Sink in english. Hmmmm…. sounds weird?!?!?!?! I will try it one day and let u guys know about it.

Trackbacks

  1. Hochiak! Delicious Asian Food » Blog Archive » Kueh Chap

Leave a Comment

blank
LinkWithin Related Stories Widget for Blogs