If there is one specific type of food that Sarawak and Kuching are famous for, it is Laksa. If you meet a Malaysian in Kuala Lumpur and tell them you are going to Kuching, there is a 50% chance they will tell you to "get the laksa". Kuala Lumpur and many other areas in S.E. Asia have laksa, but it’s far different from the fare you get in Kuching. Just about anyone who knows will tell you that the best laksa is Sarawak laksa.
What exactly goes into a good laksa? Well, ingredients may vary slightly, but basically, it's fresh-made noodles, bean sprouts, prawns, and chicken in a spicy soup broth. The broth is made up of chicken broth, coconut milk, a bit of curry, lemongrass, and lots of other spices. It’s interesting to note that the noodles aren’t cooked in the soup. The noodles are freshly cooked and are added to the broth when someone orders it. That way, they don’t get too soft and are much easier to eat with chopsticks. The laksa in Kuching typically isn’t as spicy as laksa found in other areas, but it has a far richer taste. Also, for those of you who don’t like seafood, you can get them to leave out the prawns, although it’s almost a crime to do so.
To eat laksa, you will use chopsticks and a Chinese soup spoon. Many Malaysians will spoon steamed rice into the soup to soak up some of the broth. This makes for a hearty meal and actually goes very well together.
There are several places to get it, but one of the best is the Chong Choon Café on Abell Road. If you want some, though, you'd better get there early. Most good laksa stalls are sold out by noon and don’t make any more. Many locals consider it a breakfast food, but it’s a bit too much for me early in the morning, so I tend to hit them about 10am.
Expect to spend only about RM 2.50-4 for a bowl of laksa at any local restaurant in Kuching.