A first visit to Choon Hui is easy to reduce to one question: is this the famous bowl, or merely the famous address? The answer becomes clearer when the laksa arrives at this old corner kopitiam on Jalan Ban Hock: rice vermicelli, shredded chicken, prawns, egg strips and beansprouts sit in a shrimp-spiced broth softened with coconut milk. It is balanced rather than punishing, leaving the sambal and lime to decide how far the heat goes. [image: 1788405319170-laksa.jpeg] Source: Call Me A Food Lover The fame has a very specific origin. Anthony Bourdain ate here for No Reservations in 2005 and returned for the Borneo episode of Parts Unknown in 2015. That television trail explains the queue, but it does not settle the taste question: the bowl earns its place through a dependable broth, while the popularity brings shared tables, weekend waiting and a real risk that the pot is thinner late in the morning. [image: 1788405319452-cafe.jpeg] Source: Call Me A Food Lover The detail that changes the visit is the popiah. These are fresh, unfried rolls filled with stewed jicama, egg and bits of prawn, finished with a sweet-savoury sauce. The laksa is why visitors arrive; the popiah is why many regulars order a second plate without treating it as an afterthought. If I had one morning in Kuching, I would order both rather than pay for the special laksa alone. [image: 1788405319612-popiah.jpeg] Source: Call Me A Food Lover Choon Hui is a morning-only stop at Jalan Ban Hock, Kuching. Aim for about 7:30–9:00am, especially on a weekday; the laksa can sell out before the kopitiam’s posted closing time. Bring small cash for the laksa counter, and expect street parking to be tight on weekends. Address: Jalan Ban Hock, 93100 Kuching, Sarawak Open Choon Hui Cafe in Google Maps This is a useful reference bowl for a first-time visitor, not a universal “best” verdict. Would you pair it with popiah, or use the same morning to hunt a quieter neighbourhood laksa?