We have either eaten or heard a lot about Hokkien Laksa, but when in Muar, you have to try the Teochew Laksa here. This is a stall that has 40 years of reputation since 1970. And now, they have moved to Hua Nam Coffee Shop for 22 years. The most important ingredients in a Laksa are cockles, cucumber slices, 2 – 3 fresh shrimps, chicken slices, chicken meat and egg slices with cilantro, laksa paste and the aromatic curry with coconut milk. No matter eaten with noodle or vermicelli, it is a whole new challenge for your taste buds.



The Teochew Laksa does not have prawn paste like the Hokkien one, it’s color is not as attractive and bright and the soup may not seem eye-catching, but after taking a bite, you would be captivated by the strong aroma of its spices. A very unique dish indeed. The owner states that she throws in chili to be boiled in together, but if you prefer your laksa to be even more spicier, you could always add on her homemade sambal.

The owner had always been personally getting fresh ingredients from the market every morning. She would only begin her business after she had gotten all of the ingredients needed, thus her business hours are uncertain. It also depends on how much ingredients she has for the day – if she has lesser ingredients, she would open her stall later, so that she would be able to serve her customers with not only the best dish, but with the best attitude as well.