The fishy assam laksa takes an unusual route at Restoran Well Cook Gourmet. Penangite owner Chin Gok Ton fries thick laksa noodles with a spice paste of blue ginger, belacan and chilli, complete with onion and pineapple garnishing. The recognisable tang and piquancy of assam laksa remain, but combined with a clever smokiness from the wok-tossing, like a cross between Penang assam laksa and char kway teow. To amp up the novelty factor, also try the claypot curry laksa.
As featured in Time Out KL's 101 things to do in KL.