“Breakfast of the Gods” is now available - Sarawak Laksa!!
Only Vegetarian Sarawak is available
You may add prawns & chicken stock to cook a regular Sarawak Laksa
Sarawak Laksa, the Breakfast for Gods according to Anthony Boudain (cannot disagree with that) and originating in the city of Kuching, capital city of Sarawak. Kuching is now the newest member of Unesco’s Creative Cities Network. This is where our factory and farms are located where we observe sustainable farming and to help to improve the economy of our native friends and farmers.
What’s special about Sarawak Laksa?
Its uniqueness lies in the spice mixes that are not found in laksa dishes in other states. In addition to the spices, the basic ingredients of Sarawak Laksa are rice vermicelli, chicken, fried tofu, omelette, bean sprouts, black mushrooms, shrimp, boiled eggs and musk.
Available in 2 versions
1. Original Sarawak Laksa with shrimp paste/belachan
2. Vegetarian Sarawak Laksa
About 1/3 of the herbs and spices used in our Sarawak Laksa paste is grown locally and some comes from our Doku Farm’s in Kuching and Sibu Sarawak. While we may pay a premium to the farmers in creating the Breakfast of the Gods it’s more about giving back, respect and sustainability.
Premium Sarawak Laksa Paste 300g
Galangal, garlic, ginger, lemongrass, chillies, shallots, cumin seeds, coriander seeds, star anise, cloves, nutmeg, cardamom pods.
The origin of Sarawak Laksa dates back to the early 1940s'. According to an article written by Edgar Ong in Flavours magazine, the local legend is that a Chinese Teochew immigrant from Guangzhou named Goh Lik Teck first began peddling his noodle dish along Kuching's Carpenter Street in 1945.
The dish was only made up of six (6) ingredients, which is how it got its name – the Hokkien term for six is "lak" and "sa" is slang for vermicelli.
