anyang signature laksa is made with Coconut Curry Noodle Soup filled with a delicious mix of chewy and vermicelli noodles topped with fresh bean sprouts. The soup is served with Hainan chicken, King Prawns, or fresh vegetables in the most fragrant coconut broth.
The secret to a tasty laksa is the paste! At Nanyang, our paste is a blend of lemongrass, dried chilies, shallots, galanga, turmeric, dried shrimp, shrimp paste, spices and more that has been handed down as a family recipe to the founder Billy Chong. His father was one of the pioneers in bringing authentic laksa to Sydney and was the original owner of Malaysian House in 1994 at the QVB, and Jimmy Recipe at the Galleries in 2004. Billy’s father joined him to open Ipoh Town in 2012 using his secret recipes to create a Malaysian food outlet that could tell the story of his father’s Malaysian Ipoh-style laksa and cuisine.
Have you tried having a beer with a laksa? A beer's fizzy and refreshing taste will help cut through the richness of the laksa as well as provide a nice offset to the spices. Singapore’s Tiger Lager is the traditional beer pairing option in Southeast Asia with laksa. While local Young Henrys IPA has a tropical citrus dry hop character that balances the flavours. Both are a worthy try!