Aunt Christina’s Sarawak Laksa @ Kedai Makanan Nam Chun, Bangsar

2017 June UPDATE: Aunt Christina’s Sarawak Laksa has just opened a shop in Seapark, PJ. Same row with House of Fishball, the 60s’ Teochew Fishballs Restaurant. The stall in Nan Chun Bangsar is no longer in operation. Read our post on Seapark shop Here.
We read about “Aunt Christina’s Sarawak Laksa” from Nanyang Daily Newspapare yesterday, and were tempted to try it out. So we went the next day.

The morning at Nam Chun Coffee Shop was busy, every stalls seemed to have many orders and there’s no empty tables when we reached. We were lucky to see a couple left not long after we were there, so we immediately grab the outdoor seat, despite having to bear with the heat of sun. Weather was hot and humid, but indoors was stuffy too, so we didn’t really mind sitting inside or outside.

Our target, Aunt Christina’s Sarawak Laksa stall was hidden inside the coffee shop, behind a traditional pastry stall. For 13 years, she has chosen to stay in the same stall, guarding over everything, making sure that every bowl of her laksa meets the taste, quality, as well as presentation.

Sarawak Laksa 砂勞越叻沙 (RM5.50)
Thanks to her pickiness, our bowl of authentic Sarawak laksa came nicely presented, with just enough broth to cover the noodles, and topped over with beansprouts, shredded chicken, sliced egg and two prawns.

The broth was rich, tangy, with a spicy aftertaste. Remember to squeezin the lime juice before start having the noodles to bring up the flavours of broth.

Flavoufully soaked with broth, the noodles used was thicker than the normal vermicelle, providing better texture. Anyway, the small portion was really small, so big eaters may opt for large.

Kacangma 益母草姜酒雞 (RM6.50)
we also had a bowl of Kacangma which was available only on weekends. Portion prepared is limited, so do come early before it is sold out.

Kacangma is actually a traditional dish consumed by Hakka women after giving birth, very nourishing and nutritious. It is prepared using old ginger, ginger juice, rice wine, chicken and the most important ingredient, Motherwort (益母草). Aunty Christina sources Motherwort from Sarawak, and she doesn’t find them in Peninsular Malaysia.

Kacangma’s soup promoted a bitter herbal taste, soothing but not as flavourful as expected . The boy was a bit disappointed, saying that the taste of wine was too mild.

Photographer: Summer

Writer: YLing
Kedai Makanan Nan Chun
No. 2-4, Lorong Ara Kiri 2,
Lucky Gardens, Bangsar, Kuala Lumpur.
Contact: 016-3153213
Business Hour: 8.00 am – 2.30 pm (closed every alternate Wednesday)