Bau 的 Lala Laksa Kopitiam：把脆鸡皮放进砂拉越叻沙
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从古晋开车到 Bau，叻沙的问题不只是“哪里有一碗熟悉的味道”，也变成“什么做法能让这碗面属于这里”。Seringgok Commercial Centre 的 Lala Laksa Kopitiam，把答案放在脆鸡皮：老板 Nur Nabila Norazni 因为常把炸鸡配叻沙，后来根据朋友试吃后的意见调整，发展出这道招牌。
图片来源 — New Sarawak Tribune这家生意最初是 Café 98 的 Lala Laksa Gold，后来因为 Bau、古晋甚至 Miri 食客的支持，扩展成完整茶室。它不是普通面摊换个名字，而是把古晋人熟悉的早餐文化带近 Bau，再用脆鸡皮做出自己的辨识度。
图片来源 — New Sarawak Tribune招牌一碗把浓郁咸香的砂拉越叻沙汤底和酥脆鸡皮放在一起。若此行是为了认识这家店，我会先点这碗；普通砂拉越叻沙、哥罗面、炸鸡饭和咖椰牛油吐司，则让同行者有更多选择。报道说明店家由穆斯林经营，并供应 halal 叻沙。
Lala Laksa Kopitiam
Seringgok Commercial Centre，Bau，Sarawak
在 Google Maps 打开 Lala Laksa Kopitiam想吃有口感对比、又有明确来历的 Bau 早餐，可以从脆鸡皮叻沙开始；若你更喜欢传统风味，就点普通叻沙。这是最实际的取舍，也比把茶室扩展后的每一道菜都当成招牌更准确。
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