Yellow noodles and rice vermicelli in a coconut curry broth with tofu puffs, long beans, cockles or chicken and a spoon of sambal. Kuala Lumpur's curry mee is a cousin, the version its kopitiams serve at breakfast.
Curry laksa grew out of the Peranakan and Chinese Malaysian kitchens of the peninsula, where a spiced coconut curry broth was poured over noodles and whatever protein was to hand. In the Klang Valley the dish is often simply called curry mee, and stalls load it with tofu puffs, long beans, cockles, chicken or pork and a dark sambal on top. It is distinct from Penang's sour assam laksa, which uses a tamarind fish broth. Kuala Lumpur eats it for breakfast: at Madras Lane off Petaling Street it comes loaded with yong tau foo, and kopitiams such as Yi Feng in Taman OUG serve it with char siew or poached chicken from RM 11.50.
Immerse yourself in Malaysian culture with a cooking class in a local home. Visit a market, learn to cook classic dishes, and enjoy the meal you've prepared with your host.
Explore a bustling morning market and discover the secrets of Malaysian cuisine. Cook a three-course meal in a local chef’s home and enjoy a shared lunch.