There’s nothing like a comforting bowl of Sarawak laksa to remind one of home – especially while in another part of the country.
Aunty Christina’s Sarawak Laksa within Sea Park Restaurant in Petaling Jaya, Selangor, has been a go-to place for many looking to satisfy such a craving.
Operated by David Chin, who hails from Kuching, the stall offers standard and special variations of Sarawak laksa.
The standard variant features prawns, tender chicken slices, julienned omelette, bean sprouts and a side of fiery sambal belacan with lime.
For those with hearty appetites, a large version is available featuring the same toppings but with more rice noodles.
Setting the special variant apart is its four extra large prawns per serving.
Chin said the unique taste of Sarawak laksa comes from its soup base, which is enriched with the essence from prawn heads and cooked to a thicker consistency.
“This laksa stands out because of its flavours and it is unique to Sarawak.
“To fully enjoy it, ensure you mix the rice noodles thoroughly with the broth for a rich bite,” said the 47-year-old businessman.
In addition to laksa, Chin serves a variety of Kuching delicacies, such as kolo mee, kacangma (motherwort chicken), ngoh hiang (five-spice pork rolls), tomato mee or kuey teow and pig stomach pepper soup.
The kolo mee stands out as the other crowd favourite here, second only to the laksa.
Chin’s kolo mee is prepared with pork lard and shallot oil, topped with char siew (barbeque pork) and minced pork, and served with pickled chillies and a bowl of soup.
His special version features extra fishcake and pork rolls.
Customers can choose from the typical white, black or speciality red kolo mee, which is flavoured with red char siew sauce.
Each dish is priced between RM8 and RM16.
Chin, a third-generation stall owner, carries on a family tradition that dates back to his grandmother’s establishment in Kuching in 1960.
His mother Christina Jong, 73, relocated the business to Bangsar, Kuala Lumpur, 27 years ago.
The business then moved to Petaling Jaya, Selangor, seven years ago.
Having apprenticed under his mother for years, Chin, who is now adept at making the speciality, took over the stall from her last November.
As the new keeper of Sarawak’s culinary heritage, Chin said he prioritised preserving authentic flavours, sourcing the freshest ingredients directly from his hometown.
“The sweet soy sauce for kacangma is sourced exclusively from Sarawak and is unique to the region.
“We also use imported Sarawak ingredients like laksa paste and pepper to ensure an unmatched taste not found elsewhere,” he said.
Aunty Christina’s Sarawak Laksa operates daily from 8am to 2.30pm, except on the third Wednesday and Thursday of each month. Operating hours may differ on public holidays. It is non-halal.
For details, call 019-322 3188 or 019-383 5561.
The dishes are also available on selected food delivery platforms.
