Kenny Wee's Laksa咖哩叻沙麵

我便計劃並實行推出喇沙即食麵。

咖喱喇沙即食麵（非炒）現已隆重登場，在不久將來將會推出更多系列的麵食，例如綠咖喱粉絲，蝦麵，砂撈越喇沙，黃咖喱米粉及特級香辣麵。

杯麵及碗麵系列也會隨後陸續推出市面，務必讓大家以最方便快捷地品嚐美味的喇沙！



My Father was born and raised in Kuching, Malaysia. Because of the city’s obsession with cats, it is often called “Cat City” (there are literally cat attractions everywhere). My first visit to Kuching was in 1976, when I was 4. It was then I had my first taste of the Sarawak Laksa for breakfast, and immediately fell in love with this extraordinary aromatic spicy broth.

“Laksa” means “Many” in Malay, which refers to the amount of ingredients used: over 100 ingredients including coconut cream, prawns, and chickens are required to make the laksa soup base. There are many types of Laksa, with the most popular being the Singaporean style Curry Laksa, followed by the original Sarawak Laksa, the Nyonya Laksa and the Assam Laksa. I started cooking Laksa in 1984, when I was 12. Even though I was studying aboard in Australia at the time, I would bring back Laksa paste, Sambai and lime from Kuching. Moreover, on first Sunday of every month, I would host a monthly “Laksa Day”, where I would treat my friends with my favourite Laksa at my house. I have always thought to myself how great it would be if I could create a convenient way of Laksa so that people could enjoy it wherever and whenever they wished. So I figured, there’s no better way than instant Laksa noodles! Therefore, without further ado, I am now proudly launching the Curry Laksa instant noodle (non stir-fired). I will also be releasing more varieties in the near future, including Green Curry Vermicelli, Prawn Noodle, Sarawak Laksa, Yellow Curry Rice Noodle, and the Extra Spicy Noodle. I will also be offering cup noodles and bowl noodles variations in the future to provide even more convenient ways for you to enjoy Laksa.