The great laksa debate will rage eternal but since Mr To left
the building at To's in North Sydney, the mantle has been handed
to Malay Chinese Takeaway. Not too rich, not too oily, the laksa
here (from $8.20) is slick and packed with flavour.
The (Sydney) Magazine - Sydney Morning Herald,
"Lunchtime queues are common here, so itís worth arriving slightly outside peak times. Despite the name, much of the business is eat-in at laminate tables and plastic chairs and the service is pretty swift. The king prawn and chicken laksa lemak ($11) features tender slices of breast meat, a few fat, firm-flesh prawns and rice vermicelli in a slightly sweet soup. Chilli spicing is in the medium range but can be boosted with the excellent sambal from the ceramic jar on the front counter."
Sydney Morning Herald (28/07/2009)
"You'll need to psyche yourself to be patient at this ever-popular
hawker joint, with a crowd spanning everyone from students to
suits snaking their way up the inelegant stairway. Given you're
not here for the ambience think Laminex, utilitarian and once-white
walls this family-run eatery must be doing something right. Fans
will swear the laksa is the best in town, but really the whole
range of soups pass our test, all under $10. Classics like mee
siam, Hainanese chicken, gado gado and kapitan chicken $6.50-$8.70
are all on offer and there's a selection of sambals, rendang and
a superior har mee prawn noodle soup $8.50. Place your order,
take a number and wait for it to be called. Once you've eaten,
you'll understand why it's worth the wait. See you in the queue."
Sydney Eats 2007
"At lunchtime in this great city of ours you can lose
yourself for a moment. "Am I in Sydney or Singapore?"
you cry. "KL or the CBD?" Deep in the enclosed spaces
buried beneath, beside and behind our mighty office towers you
will find little pockets of South-East Asia, where soy sauce and
shrimp paste fill the air and every city-bound Malaysian and Singaporean
- and their co-workers of every other nationality - are feasting
on the many specialties the Asian world has to offer. Watercooler
chat often centres on the old "best laksa" question.
Is it at Sayong in the arcade off Pitt Street? Of the Malaysian
Food House in the Hunter Connection? Or is it this thriving enterprise
where the lunchtime queues are way out the door? The mega bowls
of laksa broth are tantalising, swimming with dark meaty chicken
bits, spongy tofu and a bright red film of particularly lethal
chilli sambal. The flavour is good, not too sweet and with a confident
chicken whack. There is an interesting Sydney custom of adding
cow's milk to the broth, dating back to the bad old days when
you couldn't easily procure the coconut variety. And yes, that's
one of the secrets here. A bowl is a bargain at $7.70. Bibs 30c
Joanna Savill, The
Sydney Morning Herald, (25/07/06)
This is another contender for Sydneys best laksa according
to Malaysian-born Resch Sampanther, who says he even brings visitors
from Malaysia here, And theyre impressed too!
Resch (whos a former chef and hospitality consultant) says
they have the combination of broth and coconut just right here.
Hes also keen on the char kway teow, which has a great smoky
taste from the wok, just as it should. SBS colleague, Bruce Donald
says this is simply the very best laksa in the entire world,
but also likes their har mee (prawn broth) and nasi lemak, a dish
of coconut rice served with rendang or other gravy dishes and
ikan bilis (fried, dried anchovies).
Joanna Savill, The SBS
Eating Guide to Sydney (2005)
Who are we to disagree with the staunch regulars who swear
these Malay eateries dish up some of the best laksas in town?
The Penang-style laksa is particularly good but we reckon the
real star is the har mee, prawn noodle soup.
Sydney Eats 2005
When the budget says cheap and cheerful, Malay Chinese Takeaway
is said to have the best laksa in town and their har mee goes
off, so get there early.
CityRail - Out & About
These take-aways are credited with doing Sydneys best
laksa and an excellent har mee (prawn noodle soup). Also good
is the char kway teow redolent with the smokey taste of the wok.
Australian Restaurants, Food &