Sarawak laksa comes from the town of Kuching in the Malaysian state Sarawak. It is actually very different from the curry laksa as the soup contains no curry in its ingredient at all.
Rice vermicelli (similar to meehon) in a fragrant soup, with juicy prawns, tender chicken slices, garlic, sour tamarind, bean sprouts, lemon grass and coconut milk, julienned omelette. It is served with a squeeze of lime and a generous dollop of fiery sambal belacan on the side.
Taste: VERY NICE. It is actually in between of Penang laksa and Kelantan laksa.
Hardly find it in KL, maybe not many people know how to cook. There are plenty in Sarawak. Try it!