[Manpreet Kaur]

My favourite type of laksa would be laksa Johor. Laksa Johor is originally from Johor state and it is a dish that is made from fish, chicken, prawns or minced beef and coconut milk. Laksa Johor distinguishes itself by a marvellous sweetness. The noodle used in laksa Johor is almost the same as spaghetti. The history behind that is according to old folks, the late Sultan Abu Bakar went to Europe for a visit and fell in love with spaghetti. He then instructed his chef to use spaghetti kind of noodle combined with traditional laksa gravy to make laksa Johor. The history was the interesting part to me although I can’t really verify the source of it. But in my pov, it is one of the earliest examples of culinary fusion. There are several shop in KL and Selangor that you can try out if you would love to taste laksa Johor. But ofc, the best one would be in Johor, where the laksa originates.