Sarawak Laksa is the “de-facto” state dish of Sarawak, especially in Kuching. It is essentially vermicelli rice noodles (bee hoon), cooked in a chicken and shrimp-based broth and 36 types of spices, which is then thickened with coconut milk. This dish is served with generous amounts of crunchy beansprouts, a few boiled prawns and garnished with shredded chicken and slivers of egg omelette. For added spice, there's the thick sambal paste that is usually served on the side. It is best eaten with squeezed limau kasturi (key lime), which enhances the flavor of the broth.

Sarawak Laksa is unique in that it is a fusion between Penang prawn Noodle and the Curry Laksa. It is of coconut milk base. It is not as greasy (“lemak”) as curry laksa and not as sweet as the Penang prawn noodle. In Malaysia, one cannot be called a foodie if he or she has not tried this local delicacy of Sarawak. While this treasure has yet to be discovered by both Malaysians and worldwide foodies but asking any visitor who has come to Kuching, it is unlikely anyone has missed this unique cuisine. As mentioned on CNN ireport, "The ranking of Malaysian delicacies would not be complete without Sarawak Laksa."

MULU穆禄 proudly serves authentic Sarawak Laksa upon request by guests. Call two (2) days before to make reservation. Minimum booking for 10 pax, lunch only.

砂涝越叻沙是来到古晋必点的传统小吃之一。汤头是用虾壳鸡骨和36种香料熬制而成，然后再加入椰奶调味。一碗米粉淋上了熬制的汤头，然后加入脆豆芽、鲜虾、鸡肉丝、蛋丝、香菜或芫荽就是一道多数马来西亚砂涝越人必吃的早餐。再挤点酸橘汁就更美味。这道小吃是东南亚咖喱和槟城虾面的综合体；在国内也可以说是酸辣粉和麻辣面的综合。砂涝越叻沙是正宗一道让人回味而且一直想吃的一道小吃。在马来西亚，还不认识这道小吃的人基本上就不能称为吃货了！

如想亲身品尝到这道小吃，请提前2天预约就可在MULU穆禄享用到！最低起订10个人，只限午餐。