🥣 Soups & Laksa

A pork rib soup simmered with a complex blend of Chinese herbs and spices, including star anise, cinnamon, cloves, and dong quai. Served with rice, you tiao (fried dough), and tea.

breakfast · lunch · iconic

Penang's famous sour and spicy fish-based noodle soup made with mackerel, tamarind, torch ginger flower, mint, and thick rice noodles. Tangy, fishy, and utterly addictive.

lunch · iconic · penang

A rich, aromatic mutton soup made with bone-in goat meat slowly simmered with whole spices, celery, carrots, and potatoes. Often served with bread for dipping at mamak stalls.

dinner · supper · mamak

Kuching's legendary noodle soup built on a fiercely complex paste of 36 spices — including star anise, nutmeg, clove, and galangal — simmered with prawn shell stock and coconut milk. Introduced by Cantonese immigrant Goh Lik Teck in 1945, it was famously declared 'the breakfast of the gods' by Anthony Bourdain.

iconic · sarawak · breakfast

The only laksa in Malaysia served with spaghetti instead of rice noodles — a quirk traced to Western influence in the Johorean royal court. The broth is a thick, concentrated blend of minced fish, coconut milk, and kerisik (toasted coconut paste), topped with a riot of fresh raw herbs, cucumber, and onion.

iconic · johor · lunch