Sarawak Laksa has its advantage aesthetically compared to its Peninsular counterpart though. A traditional bowl of Sarawak Laksa usually served with rice vermicelli, then topped with omelette strip, prawns, shredded chicken, beansprouts, coriander and lime. Poh Lam Sarawak Laksa (RM 7) has everything on the essential list of a decent Sarawak Laksa, and comply perfectly to both taste and aesthetic factor.
Here's the location.
I visit this cafe mainly for the Laksa Sarawak of course, and waiting for a table is worth it. (Although you can also opt to share tables with strangers if you don't mind). RM8 for a big one and RM6 for a normal size one. Go for the big, recommended, because the difference is only a shrimp or two.
The outcome was a real shocker, the coffee has a strong aromatic coffee bean smell which we have yet tasted before (we’ve been told that this is pure Sarawak Coffee Bean Brew), very mild bitter aftertaste which makes it easily acceptable for an amateur like us, overall very smooth and we keep craving for more on the next coming days! 😉
Taste wise, just average. It's expected because it's pretty much like SOP recipe.
The sambal was good and the prawns were fresh. I like they removed the gut thoroughly. But the portion is really small.
I deep-fried them till golden brown one morning for breakfast……all eight of them and yes, I really enjoyed them very much. It sure has retained that quality of being, to me, the best hay peah in Kuching…crispy and crusty and so very tasty.
We had the lek tao suan…sent over and yes, it was very good. I sure was glad to have had the opportunity to enjoy that this time around.
He asked if I wanted some handmade noodles and I said that would be good and this…was what I was served. It was very nice, something like a variation of the kolo mee and I so loved those wantons or what we call pian sip in Sibu and kiaw in Kuching.
Come back the first thing is to enjoy a bowl of soup thick, less coconut milk laksa. Now getting more difficult to find that early taste.