Laksa is getting an upgrade; it now comes with premium ingredients like lobster, crayfish and tiger prawns. Here are the two versions we love.
Lobster Laksa at Pince & Pints (pictured above)
Pince & Pints has taken one of the most popular styles of laksa – the Nyonya curry laksa – and given it a grand lobster makeover. The herby, spicy broth is simmered with lobster head and chunks of lobster meat for three hours, resulting in a curry that has a bisque-like depth and sweetness. Of course, your dish will also come with a half portion of lobster, as well as the usual fried tau fu pok, fish cake, bean sprout and egg. This laksa was specially created to celebrate Merdeka and Malaysia Day, and is available from now until September 30. RM98++
Photo: Lim Chee Wah
Sam’s Crab & Crayfish Laksa at Botanica+Co
An inspired interpretation of the noodle dish, Botanica+Co’s laksa has the finesse of a restaurant quality dish but retains the bold, punchy flavours we’ve come to expect of a good laksa. Even when it’s piled high with a crayfish, tiger prawns, quail eggs, chunks of chicken, julienned fish cake and both beehoon and laksa noodles, the broth is still the star here. The sweet, smoky crustacean flavours are so prominent that the spicy-peppery thick broth, similar to assam laksa in consistency, tastes like a cross between prawn mee and Sarawak laksa. The crispy tau fu pok is a nice addition, lending extra crunch to an already exceptional laksa. RM36++
For more information on Pince & Pints, click here. Or here for Botanica+Co.