The Sarawak Laksa is the best kind of laksa if you ask me (just slightly above Penang laksa), but I may be a little biased.

To know if a bowl of Sarawak laksa is authentic, one must have had many bowls in a lifetime. I personally have not mastered this ability even through the years, but one thing I know, it boils down to the broth.

My initial taste test decided that this bowl had a hint of curry-like flavour, which shouldn't be there. I'm guessing that it was lacking a certain spice or ingredient. It wasn't that far off though - tasted almost as good as any other regular laksa once I put in some sambal belacan and squeezed in a little calamansi lime to cut the spiciness.