Laksa, a spicy coconut milk-based noodle soup, is a locally-loved delicacy in Malaysia. One could easily find various versions of this delicious dish across the nation, including laksa sarang (bird nest noodle soup) that originated from Perak’s royal town, Kuala Kangsar.
In Ipoh, you should definitely put down Laksa Saranghae Ipoh Silibin in your travel itinerary, as it's the only place that delivers the same authentic taste as the popular laksa sarang in Kuala Kangsar.
Typically, a laksa dish in Malaysia is served with noodles, a slice of hard-boiled egg, and a generous amount of condiments topping a flavourful fish-based broth. However, laksa sarang takes it up a notch by garnishing the dish with pieces of crispy fried egg, surrounding the soup in a manner that resembles a bird's nest.
The result? A delectable marriage of texture and flavours that make the slurping and sweating to the bottom of the bowl extremely satisfying.
Additionally, I also love that it is served in a claypot, which amplifies the flavours and keeps the food warm for a longer period of time.
Afterwards, you may want to order a refreshing bowl of shaved ice topped with a variety of tropical fruits to cool off the heat from the spicy dish.