6 best laksa in Hong Kong you need to try

A popular haunt for foodies who love authentic Southeast Asian cuisine, Café Malacca serves up everything from Malaysian and Singaporean to Indian and Chinese dishes – all under one roof. This is the place for quality Hainanese chicken rice, char kway teow, satay skewers and, of course, Penang Assam Laksa ($128). The rice noodles sit in a spicy rich broth that boasts just a hint of sourness. The soup itself is cooked with a blend of Assam paste, coriander, and mackerel with dashes of pineapple, mint, cucumber, ginger, and scallions sprinkled in. Mix in the shrimp paste for an extra kick.

True to its name, Hawker 18 specialises in your favourite street-style dishes. The sizeable laksa features a silky, creamy coconut broth that’s not too spicy – perfect for those who have a lower tolerance for spice – plus a healthy serving of toppings. With the restaurant styled in a light and airy manner, you’ll be on cloud nine in no time. 

A stylish noodle bar featuring black-and-white themed décor, Rempah is an expert when it comes to Nonya noodles. Rempah – meaning ‘spices’ in Malay – is generous with its servings, especially when it comes to its laksa lemak ($98). The gravy-like broth is a concoction of lemongrass, garlic, chillies, and various herbs and spices that allow the coconut milk to really shine. Everything served in this bowl is designed to support other ingredients – from the rice vermicelli to the shredded chicken and beancurd puffs, which all help soak up the flavours. 

This Singaporean eatery has been in operation for 24 years at Royal Pacific Hotel. Serving a wide selection of authentic snacks and dishes including its signature Hainanese chicken rice, bak kut teh, assorted satays, and pepper crab. But one of the best offerings here is the laksa ($118). Lemongrass, chillies, galangal, ginger, coconut milk, and the highest quality of chicken broth make up the base, while prawns, beancurd puffs, and fish fillets come as the toppings. The broth is wonderfully coconutty with hints of spiciness. Lai fun noodles are used here and the chewy texture helps soak up all the flavours. It's the recommended vehicle for the broth, although you can, should you wish, swap to rice vermicelli.

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It often seems like all the best eateries in town come in small packages, and it’s no different here. With a name like Katong Laksa, you better believe the laksa is the highlight of the menu. It’s aromatic, with a nice milky coconut broth that packs just the right amount of heat for its thick, chewy rice noodles. Just be sure to get there early if you come around lunch.

Nautical paraphernalia welcomes diners as they step into this IFC restaurant. Tuck into a range of creative Southeast Asian dishes, including an insanely rich king prawn laksa ($118), served in a broth made from prawn heads and more than 20 different herbs and spices. Expect big chunks of lobster meat, paired with fresh ginger, and candlenut to add layers of flavour to the dish. All the while, the egg and glass noodles soak up the soupy essence, making for a heavenly end product.