Laksam

(Lasae, ละแซ)

Traditionally associated with the regions of Kelantan and Terengganu, this flavorful Malaysian soup consists of rolled rice noodles served in a creamy fish broth. The noodles are prepared with a thin rice flour batter that is poured on a flat surface, steamed, and then rolled and sliced into bite-sized pieces.

The broth served alongside the noodles is made with coconut milk and creamy fish paste, and is usually seasoned with ginger, shallots, and garlic. The whole dish is complemented by various vegetables such as sliced cucumbers or green beans and is usually accompanied by spicy sambal.

Laksam is traditionally enjoyed as a warm, hearty breakfast.

Terengganu, Malaysia

WHERE TO EAT The best Laksam in the world (according to food experts)

Mei Teh and 1 other food critic.

"Noodles in a thick, creamy coconut sauce has always been my thing, so this is truly the bomb."

Kimberlyn Kiew and 1 other food critic.

"5 Fantastic Laksas And Where To Find Them: Nasi Kerabu Keramat - The heavy usage of seafood in the Laksam makes sense, with the eastern coasts' love for fishing and the sea."

Lee Khang Yi and 1 other food critic.

"Our five favourite laksam stalls in KL: Restaurant Tuu Dok Ko 1488 - Freshness is the key to their Laksam here. You see them preparing the rolls on site, from mixing the batter, steaming and rolling it up."