Review Rating: ⭐⭐⭐⭐ (Recommended)
Address: 31, Jalan Abell, 93100 Kuching, Sarawak, Malaysia (Located within Chong Choon Cafe)
Google Map Link: https://goo.gl/maps/t4LYrX9BY5kyvcj99
(Please refer to the Timings provided in the Google Map Link for the Operating Hours.)
Poh Lam Laksa = RM8.00
Chong Choon is another Kopitiam that is quite famous for their Rendition of Sarawak Laksa. 🍜🤔 The Laksa Stall here is called "Poh Lam" so sometimes it is also called "Poh Lam Laksa" I find it quite amusing they actually have a signboard outside the Kopitiam informing that the Kopitiam is Full-House. 🪧😅
It wasn't Full-House when I was there on a Weekday, so if you don't see it Crowded, no need to queue, just walk on in. Nothing special about this place actually, it's just another Kopitiam. 😅
As both are Sarawak Laksa, This Review will be a comparison between Choon Hui Cafe (Sarawak Laksa) and Chong Choon's Poh Lam. 🤔 The Laksa Broth has a similar "Chicken Soup" Arom, however I feel Poh Lam has a noticeably Spicier Bite. 🌶️🤔 In fact, I felt that the Spice is so strong, it sticks to your throat and lingers there. 🔥 Choon Hui in comparison, I feel is not as Spicy.
The Broth here also feels Slightly Richer than Choon Hui but only very Slightly. 🍲🤔 TBH other than the Higher Spiciness Level, I can't say I can tell the difference if I were to do a blindfold test.
While Choon Hui provides 2 Fatter Shrimps for theirs, Poh Lam provides 5 Smaller Shrimps. 🦐 They're also Juicy and Bouncy Fresh. 😋
Chicken Slices here is where the Difference is the most prominent. 🐔🤔 Poh Lam Chicken Slices here are also Breast Meat, but I felt they are very much Drier. 🤔 I prefer Choon Hui's more Tender and Better Salted version compared to Poh Lam. 🤔
The Beehoon is the same and are Acceptable portion for the price. 🍜👍 Nothing really special, and I reckon is probably from some Package. Poh Lam's Chilli is Wetter and Sourish and don't have as Strong a Haebee taste compared to Choon Hui. 🌶️🤔 In fact, I don't think it has Haebee at all. I prefer Choon Hui's more complex chilli.
The Biggest Difference here that made me lower its Score is that Poh Lam Laksa does not have any Egg Strips. 🥚 From what I understand, this is a Very Classic Ingredient in Sarawak Laksa. 🍜🤔 In this aspect, can Poh Lam's version truly be called a Sarawak Laksa? 🤔
In Conclusion, I feel Poh Lam's Sarawak Laksa is a Good Rendition of the dish, but I still prefer Choon Hui's version which felt more Balanced and Harmonious. 👍 Poh Lam's Chicken was the Weak Point as it felt much Drier and it felt this threw a spanner in the works and thus somewhat derailed the dish. 🐔🤔 And of course the Lack of Classic Egg Strips lowers this Score even more because I don't know if this can still even be considered as an Authentic Sarawak Laksa if there are No Egg Strips given.
Lastly, this is abit nitpicking from me, but I felt Poh Lam's Stall Owner felt abit grumpier compared to Choon Hui's more Friendly Elderly Lady. 💁😅
Sarawak Laksa I realize is a very Personal Taste with Everyone in Kuching having their own opinion and their Personal Favourites. 🍜🤔 Some people I talked to agreed with my views, some disagreed and say both are too Touristy. Hahaha. 😅 Give them both a Try and decide for yourself because ultimately, your taste is the only one that matters. 👍
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