The late Anthony Bourdain single-handedly put Sarawak Laksa on the world culinary map. He featured Sarawak Laksa twice on his food TV shows, visiting Choon Hui Kopitiam (on Jalan Ban Hock, Kuching) for the first time in 2005 to film for Travel Channel’s “No Reservations” and again in May 2015 for CNN’s “Parts Unknown”. Mamak Takapuna put Sarawak Laksa on its menu a year & half ago. Now, you can order Sarawak Laksa at KK Malaysia, Epsom as one of Jacky Lam’s chefs, Yew Veng Lee hails from Limbang, Sarawak. This Laksa is completely different from the usual Curry Laksa or Assam Laksa. The laksa paste (rempah) is imported from Sarawak, made from powdered spices (5-spice, cardamom & star anise being the most dominant); the noodle is beehoon (rice vermicelli) and egg omelette (cut into strips) as one of the toppings. Prawns feature prominently, the stock being cooked from prawn shells. Unlike Curry Laksa, the gravy is less “lemak” (coconut creamy), allowing the spices to come through. Give Sarawak Laksa a go when you’re next at KK Malaysia. #sarawaklaksa #kkmalaysia #manukauroad #epsomauckland #newonmenu #instasarawaklaksa (at KK malaysia cuisine)