Kuching in Malaysian Borneo is ALL about the noodles. Whether it’s super meaty mushrooms at Mohammad Lim Mushroom Noodles sitting atop a bed of al dente, hand-pulled noodles along with roasted chicken, crab, fish cakes, and pickled chilies, or Kolo Mee, arguably Kuching’s most famous dish, a simple bowl of noodles topped with ground pork, shredded pork meat, fried onions, pickled peppers, and a light yet flavorful broth (our favorites were from Ta Wan Jung and KY Café), we found ourselves happily slurping noodles at every meal. .
Now it’s time for the laksa’s spotlight. Laksa is THE iconic Malaysian dish. Although there are so many different versions, in all honesty, laksa truly just needs to be translated as just soup. It is always insanely flavorful and one of the best things you can put in your mouth. From the creamy, ultra-rich Singaporean laksas to the tangy Penang Assam laksas to the seafood-forward Bornean laksas, we really love them all. Borneo laksa is filled with slippery rice noodles, juicy prawns, tender chicken, soft boiled egg, creamy coconut milk, loads of spice, calamansi citrus, bright cilantro herbs, and a big dollop of belacan, a fermented shrimp paste that Malaysian Borneo is known for, that adds a huge seafood forward umami kick to every bowl.
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