The time to choose your favourite curry laksa stall is now

A few extras: Kuing’s fragrant curry laksa has the usual tau pok, yellow mee and vermicelli rice noodles combination, and green beans, with the addition of curry chicken and roast pork. Mint leaves that are added to the soup changes the flavours, making the broth taste slightly more herbal.

THE Star People’s Food Awards enters its 10th month where the category will be curry laksa.

From March 1 to 31, nominate your favourite curry laksa eatery or stall in the Klang Valley and stand a chance to win attractive prizes such as hotel stays and dining vouchers.

How to nominate? Simply visit your favourite eatery or stall, take a photo of the meal you want to feature (photos MUST be your own and not taken from blogs or websites and no less than 1MB in size), write a short introduction about the food and post your nomination on Metro Online Broadcast (MOB) at

For details on how to nominate, endorse and vote, visit MOB and click the “Foodboard” tab under The Star People’s Food Awards to read the FAQs.

Those who nominate, vote or successfully share a link are automatically entered into a race to win prizes.

Nominations are open for the first 10 days of the month, followed by voting from March 15 to 31.

The Star People’s Food Awards is a monthly contest that recognises the best street food in the Klang Valley.

Every month until May 2015, the public can vote for the best category-based street food such as curry laksa (March) or rojak buah (April) via MOB. This week, MOB features two popular curry laksa eateries.


A fragrant whiff of the santan-fuelled broth is enough to draw you to the Fushou Lou Nyonya Seafood Curry stall (non-halal) for a taste of their unique curry laksa.

The stall in Petaling Jaya’s Hai Keng Restaurant uses a recipe that Ipoh-born Kuing Ket Far, 55, and his brother experimented on.

While his younger brother eventually opened a stall at USJ 2, Subang Jaya 15 years ago, Kuing borrowed the Fushou Lou brand to set up the Petaling Jaya stall in 2008 after several years of working in the construction line.

Concocted from their understanding of Nyonya-styled food, the laksa has elements of the popular Malaysian cultural fare by incorporating a slight sweetness and a hint of tanginess to the savoury dish.

Unlike more traditional curry laksa that includes cockles (si ham), Kuing’s curry laksa allows personal customisation, ranging from clams (lala), brown squid and chicken curry to the more exotic stingray and roast pork belly (siew yoke). You can also choose your noodles — mee (yellow noodles), meehoon (vermicelli rice noodles), koay teow (flat rice noodle) or thick rice noodles.

Combined with the delicately rich soup-base that has a punch of spiciness, there is a prevalent sweetness from the aromatic and spicy broth built on the foundations of 10 variant spices and ingredients.

Topping off the meal are two sauces — the chicken curry and the homemade sambal.

“The sambal takes about six hours to make. We use cili padi, dried chillis and onions. I also add a bit of lime for sourness,” he said.

Among the other dishes served are his seafood curry mee at RM9, dried curry mee at RM5, and the original curry mee at RM5 with add-on toppings that cost RM2 each.

The stall is located at Hai Keng Restaurant, Section 14, Jalan 14/21, Petaling Jaya. Business hours are Tuesdays to Sundays from 7.30am to whenever the dish sells out.


Above the liveliness of the noisy Raja Bot wet market lies a food court that is filled with occupants brimming with stories untold.

One such hawker stall with modest signage that simply indicates ‘Laksa’ is available, sold by a woman known to the other stall owners as the Indian Girl Curry Laksa.

Lee Ah Kiu dishes out a recipe for curry laksa that originates from Kuala Lumpur that has remained in the area for more than 65 years, handed down from one generation to the next.

This curry laksa is spicy with no airs or graces, only the raw flavour of how a laksa should taste like.

It has all the necessary ingredients of a good curry laksa from the familiar salty taste of the sea from the semi-cooked cockles, bean sprouts, bite-sized tau pok pieces, deliciously crispy fried foochuck (beancurd slices) and the almost imperceptible grainy texture of freshly ground spices.

With a perfect balance between heavy and lightness of the sambal and the slight thickness of the coconut milk broth, the dish must be eaten hot to retain its wonderful and complex aroma.

Living in the Chow Kit area her whole life, Lee, 74, has been serving up various soup-based noodles at the market since she was 10.

“After 30 years of selling her laksa, my sifu passed down the recipe to me as she was getting older and did not want her secret recipe to disappear,” Lee added.

Lee’s curry laksa is priced at RM4.50 for a small bowl and RM4.80 for a big bowl.

The stall is open from Mondays to Saturdays for breakfast and lunch, and closed on public holidays.

Her stall is number 9 on the first floor at Raja Bot Wet Market, Jalan Raja Bot, Chow Kit, Kuala Lumpur.

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