Our recently-published article on the origins of laksa might have gotten you in the mood for some lemak goodness and we feel you.

Broadly speaking, laksa is noodles in spiced gravy, either coconut milk-based, or tamarind (assam)-based, that evolved from a hybrid of cultures. However, there are differences in laksa varieties across the region.

If you're a hardcore laksa aficionado (or just plain kiasu), here's a list of places you can try various laksa varieties across Singapore and Malaysia:

1. Curry Laksa (Nyonya Laksa)

We start with the most common type of laksa found in Singapore.

Curry, or Nyonya Laksa is a coconut milk-based soup topped with bean curd puffs (tau pok), prawns, bean sprouts (tau gay), fish cakes, and cockles. The garnish found on top is finely chopped laksa leaves (daun kesum).

Our recommendations are Sungei Road Laksa which is cooked over a charcoal fire and only costs $3, as well as Depot Road Zhen Shan Mei Claypot Laksa which recently won a Michelin Star Bib Gourmand status.

1. Sungei Road Laksa: Blk 27 Jalan Berseh #01-100, Singapore 200027.
2. Depot Road Zhen Shan Mei Claypot Laksa: Alexandra Village Food Centre, 120 Bukit Merah Lane 1, #01-75 Alexandra Village, 151120.

2. Johor Laksa

Similar to Nyonya Laksa, Johor Laksa comes with a spiced coconut milk base and similar garnishes but it's served with spaghetti noodles instead.

Legend has it that Sultan Abu Bakar of Johor during the late 19th century visited Italy and fell in love with spaghetti bolognese. Upon his return, he decided to incorporate it with laksa gravy to become Johor Laksa.

From what we can gather, Johor Laksa cannot be found in Singapore. However according to this 2013 Makansutra article, you can find it up north in Johor quite easily.

1. Al Ansar Café, Jalan Permas 5/16 (right next to Al Ansar Mosque), Johor Bahru.
2. Restoran Bumbu Asli, 36-L, Jalan Kolam Ayer, Johor Bahru.
3. Dann’s Café, 42, Jalan Sagu, Taman Daya, Johor Bahru.

3. Sarawak Laksa

It's a pretty well-known fact that Sarawakians are fiercely proud of their version of laksa -- which is based on a complex spice paste supposedly originating from a Kuching business in the early 1960s.

It tastes nothing like our Nyonya laksa or Assam laksa though.

Makansutra calls it "a cross between a light smoky curry and laksa" complemented by prawns, shredded chicken, strips of fried omelette, and bean sprouts (tau gay). 

Fortunately, you don't have to book a flight ticket to Sarawak to try it. You can have it here at a Bedok hawker stall called the Red Hornbill: #01-357, 205 Bedok North Street 1, Singapore 460205.

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4. Laksam

Arguably the most un-laksa looking laksa on this list, the Laksam is commonly found in the states of Terengannu and Kelantan.

Laksam contains no curry paste. Instead, it comprises rolled up rice flour noodles covered in a gravy made from fish or eel, and coconut milk.

We did a quick Google search and found a Singapore restaurant, Upeh Cafe, that sells it but from what we understand, the restaurant is currently moving to a new location, so your best bet right now if you don't want to wait might be to head over to Kelantan or Terengannu to try this tantalising dish.

5. Penang Assam Laksa

Another familiar sight in Singapore, the Penang Assam Laksa owes its distinctive sour tang to the tamarind used in its gravy.

It is usually served with flaked mackerel, onions, pineapples, mint, cucumber, laksa leaf, and topped with petis udang or hae ko (shrimp paste). 

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Our recommendations for Penang Laksa in Singapore are from D'Laksa and Penang Signature. Both serve very authentic Penang Laksa, and to top it off, they only cost $3.50.

1. D’Laksa: 90 Hougang Ave 10 #B1-K7, Hougang Mall, 538766.
2. Penang Signature Assam Laksa: Blk 116 Upper Bukit Timah Road, #02-128, Bukit Timah Food Centre, Singapore 588172.

Top images via Getty Images and Upeh Cafe.

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