Asam Laksa

Curry Mee

There are two things most women will find equally important, shopping and food.  So with only six hours to spend in Kuala Lumpur, the agenda was simple: find great bargains and the best Laksa in town.

Deciding it was best to work up an appetite with some hearty bargain hunting, I decided to hit the shops first.  Luckily for me, staying at the Shangri-la Hotel in Kuala Lumpur is ideal, being only a stone's throw away from some of the best shopping and tastes in town.

As in most of Asia, shops do not open until 10am, leaving me with the opportunity for a leisurely stroll through the bustling city to the Pavilions shopping centre, the Mecca for shopaholics.

Now, I could boast about my walking skills, especially in a crowded, Asian city, but in Kuala Lumpur I quickly learned that the pavement is neither flat, nor stable and if you are not concentrating on where you are going, or what you are stepping on, you will trip almost every 100 meters. 

After a few detours (I'm not one for listening to directions) I found my playground and hit the shops running.  The mega complex has everything anyone could want, or more likely, dream of having.  Hundreds of shops mean thousands of clothing items, shoes; jewellery... the list is endless.  After a few hours, and plenty of bags, I think KL's GDP went up a few notches, I decided it was time for lunch.

Craving the traditional Malaysian noodles in curry sauce - or frequently known as a Laksa, I opted to find the most local food court in walking distance.  I was directed to go to the Tana Lot centre, where the basement was filled with hawker style booths cooking fresh Asian delicacies.

Having already had my heart (and stomach) set on Laksa, I asked passerby's and was directed toward the 'best' chef in the area.  After surveying the menu, I settled on an Asam Laksa, which, when served, was a complete shock as instead of the usual yellow curry and noodles, this dish contained bits of fish, unshelled prawns, raw fruit and a clear broth.

The aroma was intoxicating so I dug in with my chopsticks and decided it was definitely the most unusual tasting Laksa, but tasty nonetheless in a sweet and sour combination.  After having nearly half the dish, I still felt my hankering for the regular style Laksa and being a tourist, I decided it was alright to order a second dish.  I choose off the picture menu this time, and decided on a Curry Mee, which it turns out, is what the Malaysians call the Laksa we are most accustomed to.

The pungent curry flavoured spiced coconut milk, chicken and noodles hit the spot, and after scoffing most of it up, I was finally satisfied with having had Malaysia's most famous cuisine export.