Malaysia, a vibrant melting pot of cultures, offers a culinary landscape as diverse as its people. Its unique blend of Malay, ...

Faced with an abundance of festive leftovers? Can't face another dry turkey sandwich? We've got you covered with our ...

After more than three decades in business, Temasek still offers value with a capital V, selling 500 to 600 bowls of laksa ...

Discover Penang’s iconic street food delights, from Char Koay Teow to Assam Laksa, in a UNESCO city celebrated as Malaysia’s ...

Those who like their laksa spicy can simply add on more cut bird’s eye chillies. Otak udang, or prawn paste, is a must-have seasoning to add more flavour and depth.

Cockles and sambal are among two ingredients diners can choose to omit or ask for extras when ordering laksa. But at Sim Lim Square, Nanyang Spice serves laksa with earthworms in it. Diners do not see ...

Dabao’s seafood laksa is a pescatarian’s dream. It’s made by roasting and blending together Fresno chiles, garlic, ginger, shallots, red onion, oil, belacan (dehydrated shrimp paste ...

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Laksa Johor is the state’s favourite dish and is served during festive occasions such as Hari Raya. Those out of the state would recognise it most as the laksa made with spaghetti noodles ...

Restaurant Labyrinth, led by chef Han Li Guang, is among the restaurants taking the lead in mod-Sin cuisine. The term — short ...

Laksa noodle soup. Photo by Maria C. Ascarrunz. Or, if you like, the “tame” laksa. Brimming with chicken, tofu puffs, prawns, and egg, the aromatic broth is kicked up by belachan, a funky-sweet shrimp ...