𝗟𝗮𝗸𝘀𝗮 𝗝𝗼𝗵𝗼𝗿 (𝗥𝗲𝘀𝘁𝗼𝗿𝗮𝗻 𝗝𝗮𝘁𝗶 𝗞𝗶𝗻𝗶) - 𝗕𝗮𝘁𝘂 𝗣𝗮𝗵𝗮𝘁, 𝗠𝗮𝗹𝗮𝘆𝘀𝗶𝗮

According to the legend, Sultan Abu Bakar who was the Sultan (king) of Johor from 1886 to 1895 was in Europe on an official mission. He visited Italy and fell in love with Bolognese spaghetti. When Sultan Abu Bakar returned to Johor, he ordered the royal chef to make laksa with spaghetti and thus, Laksa Johor was born.

While the noodles in laksa Johor were once made out of home-spun rice flour (laksa beras), in most modern incarnations, it is typically composed of spaghetti – reputedly a result of 19th century Johor ruler Sultan Abu Bakar’s predilection for the pasta – which gave way to this popular iteration of the dish.

The spaghetti is layered with a rich, thick gravy (kuah laksa) made up of fresh fish like ikan parang (wolf herring) dried shrimps, coconut milk and curry powder as well as aromatics like ginger, lemongrass, garlic and onions.

The meal is topped with a range of greens and garnishes in the ilk of cucumber, bean sprouts, mint leaves, Thai basil, sambal belacan and lime. Curiously, the laksa is meant to be eaten using only hands as implements.

Address : https://goo.gl/maps/2SwXUdwznyMfBVDt9