hosted by The Laksa Kitchen
*As featured in Timeout, The Guardian, Olive Magazine, Camden New Journal and the Kentishtowner Magazine*
The Laksa Kitchen is back! Following Chef Lim's food tour of Penang this summer we have now returned to Kentish Town for an 8 week residency bringing back our signature Curry Laksa, Sarawak Laksa as well as some new Penang inspired hawker dishes, such as Duck Egg Char Kway Teow.
The search for the perfect Laksa started at the beginning of the year with the idea to travel across Malaysia and bring back the perfect Laksa to London. So in May we took a trip from Kuala Lumpur to Borneo via Penang to hunt for what makes the perfect Laksa. Following our popular first residency and Chef Lim's time in Penang, we have now returned with a new menu.
Our concise Malaysian menu is made up of four Small Plates, four varieties of Laksa (including the Sarawak Laksa) as well Duck Egg Char Kway Teow and two desert options. We will also be serving Malay drinks, Malay-inspired cocktails, craft beer and wine.
Choose any starter, main, dessert and glass of wine, beer or soft drink for £21.50
Loh Bak - Belly pork & taro and taro wrapped tofu skin spring rolls with and homemade chilli dip
Cucur Udang - Prawn fritters in light spiced turmeric batter with Chinese chives and homemade chilli dip
Chee Cheong Fun (v) - Steamed rice noodle rolls topped with a sweet dark sauce, chilli paste, sesame seeds and dried shallots.
Curry Puff (v) - Baked curry puff with potato, onions and curry spices. Served with yoghurt mint and cucumber dip.
Curry Laksa* - Seafood, chicken or tofu in a spicy coconut broth with rice & egg noodles, beansprouts, egg and mint leaf.
Sarawak Laksa - Prawn & chicken, beansprouts, shredded omelette, calamansi lime with rice noodles in a dark savoury spiced broth from East Malaysia
Duck Egg Char Kway Teow - Wok fried thick rice noodles with prawn, Chinese sausage, kow choi, duck eggs, beansprouts, dark soy sauce and chilli. One of Penang's most famous streetfood dishes.
Seri Muka - Two layer dessert of sticky rice and pandan custard top.
Kuih Dadar - Pandan flavoured crepes with vanilla ice cream.
*Vegetarian & vegan options available
About Our Chef:
Chef C.Y Lim grew up on Penang Island, a region renowned for its diverse and thriving street food scene.
Inspired by his grandfathers hawker stall Lim followed into a career in cooking, working in many of Penang’s luxury hotels before moving to London.
October 28th - December 18th 2016
327 Kentish Town Road
Opposite Kentish Town tube station