I discovered the laksa at Happy Chef on the top floor of the Sussex Street Centre at Sussex Street Haymarket Sydney Chinatown more than 12 years ago and this is my number 1 now number 2 — see above place to go eat Laksa in Sydney. The laksa has large, succulent, fall apart meat cubes a bit like spicy randang beef which creates a whole new dimension to the lovely spicy curry laksa soup.
The food court that Happy Chef is in is noisy and busy and sometimes hard to find a table but I will always wait to get my laksa here. Pho Pasteur Vietnamese Restaurant has been there for many years and always busy with people, with loads of Vietnamese people. I go for the chicken Laksa at Pho Pasteur which usually is my favouite laksa. There is something about their curry laksa soup, so dark in colour with the nice chili oil floating on top.
When I start eating the laksa here I just want to jump in the bowl and eat from the inside swimming around that creamy laksa soup. Served up with a separate plate of bean sprouts and fresh chopped chili so you can add to your liking. I dump this whole plate in the laksa and mix it all about.
Pho Pasteur is located at Church Street Parramatta. A small restaurant which serves up a great range of traditional Malaysian food. Opened for around 2 years now, Ipoh on York quickly became a very popular lunch time venue. Located down some stairs, they have a large area with tables and chairs though it fills up quickly at lunchtimes. Get in early to get a table and try their fantastic Laksa. Check out the website for Ipoh on York. Again I think the name of this restaurant gives away that they serve Laksa.
This place is just around the corner from my work. I go in here at least once a week to get take away. I have never been a fan of take away Laksa so I instead go for the chicken curry which is in my opinion is the best chicken curry in Sydney. When I do have time to eat in, I go for their chicken laksa. Another theory is that the name references the noodles used in the dish.
One of the most popular Asian dishes in Australia, laksa was developed by the Peranakan people descended from 15th and 16th century Chinese immigrants to Malaysia and Singapore. There are three kinds of nyonya laksa. The curry laksa is most familiar to Australians and refers to a dish made from a coconut and curry-based broth. Asam laksa , sometimes called Penang laksa after the coastal peninsular state where it originates, is a sour soup made from fish — usually mackerel — and tamarind asam means "tamarind" in Malay.
Sarawak laksa comes from Kuching, Sarawak, on the island of Borneo, and despite its spice and gritty texture, contains no curry at all. Sambal belacan forms the base of this rich, dark broth, with flavour and complexity added by combining it with sour tamarind, garlic, galangal, lemongrass and coconut milk.
Here are some of Good Food's top laksa picks for Sydney. If we missed your favourite spot jump on the comments and let us know your go-to place for a bowl of this hearty, spicy noodle soup. By submitting your email you are agreeing to Fairfax Media's terms and conditions and privacy policy. With a large chalkboard sign laying claim to 'Sydney's best laksa', Malay-Chinese isn't shy about declaring its superiority and many laksa lovers enthusiastically agree.
Well-balanced and moderately spicy, the broth here is thinner than elsewhere but still packs a punch when it comes to depth of flavour. Cucumber strips, slices of red onion and scattered pineapple pieces add freshness and texture, while the sweetness of the pineapple helps to balance the spicy, sour broth.
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