Melbourne’s obsession with curry laksa means fans of this Peranakan dish have a big selection to choose from. Pappa Laksa is among the best, thanks to its rich and complex soup base, a mix of prawn and chicken bone broth, warming spices and coconut milk.
The king seafood laksa comes with a real feast of ingredients, and the kitchen’s timing of each ingredient’s addition is spot on. Prawns are plump and juicy, eggplant is nice and soft, and the soft-shell crab is crunchy (until you pick it up with your chopsticks).
Other true blue Malaysian-Chinese treats are cooked up with love. Char kwai teow is done right with fried lard and squishy rice noodles that have a ripper wok hei, mixed with prawn, squid, fish cake and lap cheong. Tofu prawn puffs covered in sesame seeds have a nostalgic vibe, while the non-alc drinks list lets you treat yourself to cold Milo, fizzy Ribena or three layer milk tea.
