A late walk around Kuching’s Waterfront does not have to end with another café dessert. I would save a little appetite for Teresa Laksa on Jalan Bukit Mata: a small stall tucked behind the Tune Hotel area, where Sarawak laksa belongs to supper rather than the breakfast timetable. [image: 1792129515801-teresa-laksa-1-resized.jpg] Google Map / Teresa Laksa That evening identity is the reason to come here. Teresa was already described as a two-decade laksa business in 2019, with bowls served well into the night. This is an established part of the city’s supper circuit, not a new shop borrowing a heritage label. For visitors who have spent the morning outside town, it offers a different way to fit a Kuching laksa meal into the day without forcing another early start. The setting matters almost as much as the bowl. Teresa is inside a modest shared eating space, not a restaurant with a broad street frontage. The approach behind the hotel and the small alley have repeatedly been part of diners’ experience of finding it. I would follow the precise map pin, then look for the Teresa Laksa sign at the counter; stopping at the first nearby noodle stall would miss the point. Use an open public entrance rather than assume a hotel passage is available. [image: 1792129515094-teresa-laksa-0-resized.jpg] Google Map / Teresa Laksa I would start with one bowl of Sarawak laksa. The prawn-topped bowl brings noodles and soup together, with sambal and lime alongside so the final balance remains yours to adjust. Try the broth before squeezing in the whole lime or adding all the sambal. If you have already had a large dinner, ask about the available portion rather than ordering a second full meal simply because it is supper time. Teresa’s counter also has a chicken kolo mee alternative. That makes it a useful stop for two people who do not want the same thing: one can choose a soup bowl while the other takes the dry-noodle direction. Check what is actually being served before settling in, especially late in the evening. Old photographs and old prices do not guarantee tonight’s toppings, portion sizes or bill. This is a straightforward hawker meal, not the place I would choose for a long, air-conditioned dinner. Come for the laksa-and-supper combination, keep the order manageable and leave time to locate the stall on foot. Public opening-hour listings differ, so treat it as an evening stop and confirm the current session before a special journey; do not plan around an assumed 4am closing time. Teresa Laksa Jalan Bukit Mata, behind the Tune Hotel area, 93100 Kuching, Sarawak. Open Teresa Laksa in Google Maps For a city-centre evening, I would keep Teresa as one deliberate food stop after the riverside walk, rather than collect several bowls from different stalls. Its place in Kuching’s food story is simple and specific: an old laksa name that lets the day’s last meal carry a dish usually associated with the morning.

For a first morning in Kuching’s old town, I would make Lau Ya Keng Foodcourt the meal stop and Carpenter Street the walk afterwards—not try to fit three separate cafés into one breakfast. The appeal is the choice within one small hawker space: Sarawak laksa for one person, kueh chap for another, and time left to explore the surrounding shophouses. [image: 1792128199637-lau-ya-keng-foodcourt-2-resized.jpg] Google Map / Lau Ya Keng Foodcourt This is not a single restaurant with one kitchen or one opening time. The setting grew around the opera stage opposite Hiang Thian Siang Ti Temple. On festival occasions, that stage hosted Teochew opera; the audience space became a place for everyday hawker meals. The stage is a reason to look up from the table, not just a decorative backdrop for a food photograph. Lau Ya Keng’s food-court history reaches back to the 1960s. There is family continuity behind the dishes too. The kueh chap trade here has been handed down through four generations, preserving an ancestor’s recipe rather than starting as a recent heritage-themed menu. Its broad rice sheets and separate platter of braised pork, offal and bean curd make a useful shared order. If offal is not your preference, ask which components can be left out before the platter is assembled. This is a pork-serving foodcourt, not a halal dining recommendation. [image: 1792128200305-lau-ya-keng-foodcourt-3-resized.jpg] Google Map / Lau Ya Keng Foodcourt For a smaller breakfast, I would choose one bowl of laksa first instead of ordering every famous dish at once. Keep the sambal and lime beside the bowl until you have decided how much you want to add. With two or three people, a laksa bowl and a shared kueh chap order offer two quite different parts of the hawker tradition without turning the table into a food challenge. The practical detail that matters most is the individual stall. A foodcourt listing does not promise that laksa, noodles, satay and kueh chap will all be serving together. Walk past the counters before settling on an order, ask what is available and check the current price there; old online prices are not a useful budget promise. Food is ordered at the respective stalls, while drinks can be ordered at the table. At busy times, leave room for other diners rather than use a whole table as a photo set. Lau Ya Keng Foodcourt 19, Jalan Carpenter, 93000 Kuching, Sarawak. Open Lau Ya Keng Foodcourt in Google Maps After eating, continue along Carpenter Street towards Ewe Hai Street or turn towards the Waterfront. Keeping this part of the day on foot makes more sense than moving a car between neighbouring food stops. The most rewarding order here is a manageable meal, with enough time to notice how an old performance space remains part of the city’s daily life.

A laksa morning in Kuching works better when breakfast comes before the sightseeing. I would put Chong Choon Cafe first, then leave the rest of the morning open: the reason to come is Poh Lam Laksa, not a last-minute bowl squeezed in just before lunch. The cafe is on Jalan Chan Chin Ann, a short walk from the older Jalan Abell address that still turns up in travel notes. Look for Chong Choon rather than Choon Hui: these are different kopitiams, and following the wrong name takes you to a different breakfast. [image: 1791612764765-chong-candidate-1.jpg] Google Map / Chong Choon Cafe Poh Lam's bowl puts rice vermicelli, prawns, shredded chicken and bean sprouts around the broth, with lime and sambal served alongside. I would taste the soup before squeezing in the lime or adding the sambal. That leaves room to decide how much acidity and heat you actually want, rather than letting the condiments make every spoonful taste the same. The stall's overnight broth preparation helps explain the early-morning rhythm: the day's batch is cooked ahead of breakfast and sold through the morning. A coffee shop still being open does not guarantee that its laksa has not sold out. I would make this a breakfast stop, not rely on it as an emergency lunch plan. There is also a broader kopitiam breakfast here. Toast and buns make the table easier to share with someone who does not want a bowl of noodles; I would keep the laksa as the main order and choose an extra only after seeing what is available that morning. A steamed bun is a different sort of breakfast from a large second noodle order, so it suits a group with mixed appetites. [image: 1791612766587-chong-candidate-3-resized.jpg] Google Map / Chong Choon Cafe This is a working coffee shop, not a single-dish restaurant where every person needs the same order. That is the useful distinction: one person can plan around Poh Lam's laksa while the rest choose a simpler breakfast. Check the day's opening information before setting off, especially around public holidays, and ask the stall for the current price rather than budgeting from an old travel post. Chong Choon Cafe / 泉春茶室 275, Jalan Chan Chin Ann, 93100 Kuching, Sarawak. Open Chong Choon Cafe in Google Maps For a first Kuching trip, I would choose one proper laksa breakfast and give it time. Here, arriving for breakfast matters more than ordering a table full of extras.

A short drive from Kuching to Bau changes the laksa question from where to find a familiar bowl to what can make that bowl belong to a new town. At Lala Laksa Kopitiam in Seringgok Commercial Centre, the answer is crispy chicken skin, developed from owner Nur Nabila Norazni's habit of eating fried chicken with laksa and refined after friends tested the combination. [image: 1789715191327-man3.jpg] Source — New Sarawak Tribune The stall began as Lala Laksa Gold at Café 98 and grew into a full kopitiam after support from diners in Bau and visitors from Kuching and Miri. This is a local breakfast business bringing the Kuching-style morning ritual closer to Bau, with its own texture-led signature rather than a generic noodle-shop topping. [image: 1789715191431-man4.jpg] Source — New Sarawak Tribune The signature bowl pairs creamy, savoury Sarawak laksa broth with crisp chicken skin. I would start there to understand the shop's identity; regular laksa, mee kolok, nasi ayam penyet and kaya butter toast make the kopitiam easier for a mixed group, but the chicken-skin version is the reason to detour. The feature describes the Muslim-owned shop's laksa as halal. Lala Laksa Kopitiam Seringgok Commercial Centre, Bau, Sarawak Open Lala Laksa Kopitiam in Google Maps Go for the laksa chicken skin when you want a texture contrast and a Bau breakfast stop with a specific origin story. If you prefer a traditional bowl, order regular laksa; that is the clearer trade-off than treating every item on the expanded menu as equally central.

Some Kuching laksa stories are really relocation stories. Ah Mui Laksa was previously served from the Foody Goody Cafe stall; from 29 October 2025, the laksa moved to its own Madam Mui Laksa & Kopitiam at Jalan Rubber in Satok. [image: 1789609438846-candidate1.jpg] Facebook / Chang Lam Photography The important detail for returning customers is that this is not a completely unrelated new laksa shop. It is the Ah Mui laksa people knew from Foody Goody, now operating from Lot 434 & 435, Jalan Rubber, Satok. The move gives the bowl a new stop on the map, so anyone searching by the old Foody Goody location may miss it. [image: 1789609438896-candidate5.jpg] Facebook / Chang Lam Photography The focus here is the Sarawak Laksa: vermicelli in the familiar spiced broth, topped with prawns, shredded chicken, egg and herbs. I would treat Madam Mui as a laksa stop first, especially if you are trying to relocate the old Foody Goody bowl rather than browse a large menu. [image: 1789609438943-candidate4.jpg] Facebook / Madam Mui Laksa Madam Mui Laksa & Kopitiam Lot 434 & 435, Jalan Rubber, Satok, 93400 Kuching, Sarawak Open in Google Maps If you have been looking for Ah Mui Laksa at Foody Goody, update the destination to Jalan Rubber before heading out.

At Thian's Laksa, the useful question is why a cook who could make many noodle dishes chose this one to build a daily stall around. At C3 Food Cafe in BDC, Karen Thian's bowl comes from 19 years learning in her guardian's eatery, memorising ingredients because she never had a written recipe. She waited until her youngest child turned ten before opening near home. Her laksa now has a decade-plus of regulars behind it; the same laksa paste gives the broth the consistency people return for. She also uses it for kolo mee, yellow noodles and kueh tiaw. I would start with the laksa, then compare one variation if you want to see how the same foundation changes. This is a morning stop: daily 6:30am-1pm except Thursday at C3 Food Cafe, BDC Commercial Centre, Kuching. Open in Google Maps [image: 1789038400972-laksa1-resized.jpeg] Source — DayakDaily [image: 1789038401454-laksa2-resized.jpeg] Source — DayakDaily

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?

A first bowl of Sarawak laksa should tell you what Kuching tastes like: a fragrant, creamy-spiced broth, noodles, egg and seafood in one generous spoonful. For visitors staying around the city centre, King Laksa Sarawak at ICOM Square is a practical stop, with an all-day schedule and a menu that also makes room for kolo mee and simple rice dishes. [image: 1787713435131-1.jpg] Source: King Laksa Sarawak official social media [image: 1787713435729-2.jpg] Source: King Laksa Sarawak official social media My first-order advice is the regular Sarawak laksa if you want to understand the base flavour; choose one of the seafood versions when prawns, squid or bamboo clams are the reason you came. The broth is presented as rich and mild enough for diners who are cautious with chilli, but the seafood upgrades will change the bill. A useful working budget is about RM10–RM15 for a straightforward bowl; prices and availability can change. [image: 1787713436054-3.jpg] Source: King Laksa Sarawak official social media [image: 1787713436139-4.jpg] Source: King Laksa Sarawak official social media The venue’s own profile describes its food as halal, and the menu includes chicken-based options. I would go earlier or outside the busiest lunch period if I had a tight itinerary; published hours are 6:00am–11:00pm daily, while individual dishes can sell out or take longer during a rush. ICOM Square is easier for drivers than a small old-town coffee shop, but allow time to find a bay and walk from the commercial centre parking area. Venue: Unit A101 & Unit A102, Ground Floor, Block A, Jalan Pending, ICOM Square, Kuching City Centre, 93450 Kuching, Sarawak. Open in Google Maps From here, I would pair lunch with a short waterfront-and-old-town loop, or use ICOM Square as a convenient first meal after arriving in Kuching. If this is your first Sarawak laksa, would you start with the regular bowl or go straight for prawns?

A warm bowl of Sarawak laksa is one of the easiest ways to start a Kuching food trail. Mom's Laksa Kafe, on Jalan Haji Taha near Satok, is the kind of neighbourhood stop I would put on a visitor's breakfast or early dinner plan when the goal is to try local flavours without turning the meal into a formal occasion. [image: 1787627127795-1-resized.jpg] Photo credit: Mom's Laksa Kafe menu image What to order If this is your first Sarawak laksa, start with the regular Laksa Sarawak so the spice, coconut richness and prawn topping are easy to read. The cafe is also associated with laksa variations, nasi aruk ikan terubok and local snacks such as cucur udang. My practical pick for two people would be one laksa plus one rice dish to share, rather than ordering several large mains at once. [image: 1787627128417-2-resized.jpg] Photo credit: Mom's Laksa Kafe food image The local name matters: ask for “laksa Sarawak”, not Penang asam laksa. Expect a thicker, aromatic broth rather than a sour fish-noodle soup. The menu also includes mee kolok and other familiar kopitiam-style dishes, so a mixed group can usually find an easier option. [image: 1787627128779-3.jpg] Photo credit: Mom's Laksa Kafe menu image My useful planning estimate is RM10–25 per person for a straightforward meal, with variations and drinks moving the total higher; prices can change. Budget extra time at lunch because the cafe can get crowded. The ordering routine is part of the local experience: check the menu near the counter, write the order down, then pay at the cashier. If you have a tight itinerary, go earlier and allow time to find a table. Venue details Address: Lot 276, Jalan Haji Taha, Kuching Town Land District, 93400 Kuching, Sarawak Hours: 7:00am–10:00pm daily, subject to change Dietary note: the cafe is listed as halal; visitors with strict requirements should still confirm at the counter Open in Google Maps [image: 1787627128881-4.jpg] Photo credit: Mom's Laksa Kafe food image This fits neatly before a walk around Satok, the Kuching waterfront or the nearby city-centre sights. I would choose it for first-time visitors who want a recognisable Sarawak signature, a flexible menu and a casual local stop; I would go early if avoiding a queue matters more than catching the busiest atmosphere. Have you tried laksa Sarawak with nasi aruk or another side?

If your Kuching food list has room for one laksa stop, 126 Laksa is a practical address to pin: a local-facing shop on Jalan Chan Chin Ann with a menu that lets you choose how adventurous the bowl becomes. [image: 1787496765121-img0-resized.jpg] Source: 126 Laksa menu image [image: 1787496766412-img1-resized.jpg] Source: 126 Laksa menu image [image: 1787496766905-img2.jpg] Source: 126 Laksa menu image [image: 1787496767165-img3.jpg] Source: 126 Laksa menu image What I would order For a first visit, I would start with the regular Sarawak Laksa, then add one topping rather than turning the first bowl into a full tasting menu. The shop is also known for choices such as chicken feet, Pattaya-style egg, large prawns, quail egg, oyster, cockles, squid and abalone. The useful local phrase is simply laksa Sarawak; sambal is part of the expected conversation, so ask how much heat you want. This is a non-halal recommendation because the menu includes pork-related options; visitors who require halal food should confirm directly before ordering. Timing, budget and route The Jalan Chan Chin Ann branch is listed for breakfast from 7:00am to 1:00pm. I would go in the morning and keep a little flexibility: laksa toppings and prices can change, and the shop may sell out or adjust hours. Budget around a casual kopitiam meal, with the final amount depending on the topping; check the live menu before leaving. The address is Ground Floor, Lot 180, Section 49, Jalan Chan Chin Ann, 93100 Kuching. It fits naturally after a walk around the old town and Padungan side of the city; allow extra time for roadside parking and a busy breakfast period. Google Maps: Open in Google Maps Would you choose the classic bowl, Pattaya, or a prawn topping?