Choon Hui Cafe

Best laksa hands down. But the broth given was too little w the noodles. U can buy another bowl of the broth for 3rm. Toasts are really good. A must-have as well. It gets very packed between 8.30am - 10am. Heard they’re closed on Mondays.

The laksa wasn’t quite to my liking. The broth was creamy but lacked the strong prawn flavour I expected, so it didn’t feel very balanced. Prawns were fresh, but the noodles were slightly overcooked, and I unfortunately found a strand of hair in the bowl. The kolo mee, on the other hand, was better - a bit on the dry side, but the shallot aroma was fragrant and flavourful. I also ordered Teh C Special, but it came with ants. They did replace it, though the second cup still had ants around the rim. Service was polite, but overall the experience could be improved in terms of quality control. it

Choon Hui Cafe is a classic Kuching kopitiam that delivers across all the staples, with a few clear standouts. The Sarawak laksa is the headline act—rich, aromatic, and deeply comforting, with a complexity that justifies its reputation and its personal praise from Anthony Bourdain. It’s the kind of bowl that reminds you why Sarawak laksa sits in a category of its own. The kolo mee is very good: springy noodles, well-balanced seasoning, and clean flavours done right. It may not steal the spotlight from the laksa, but it’s a strong, reliable option that reflects the kitchen’s consistency. The kaya toast rounds things out nicely—crisp, fragrant, generously buttered, with kaya that’s sweet without being cloying. Add in the lively, old-school kopitiam atmosphere, and Choon Hui feels less like a checklist stop and more like a place locals genuinely frequent. Come early for the laksa, stay for the toast, and you’ll leave understanding why this spot endures.

So the place made famous by Bourdain. Super busy local place only opening in the mornings. Family run and the owners are friendly and chatty despite being super busy. Parking and getting a table is a challenge, had the laksa twice, not sure it’s the best around but super nice anyway, broth pretty thick and creamy but good all the same ( we got there late so probably getting toward the bottom of the pot), 15rm for a big bowl and a little light on the Sambal as well. Also had the toast and the home made kaya that was really nice. Worth a visit to see if the Anthony Bourdain six bowl legend is warranted. 😊

Kolo mee was fragrant but slightly dry. Different kind of laksa as compared to those in Singapore. Ordered a popiah but the person forgot about my order. They closes at 11am sharp so have to be there before.

Choon Hui Cafe in Kuching is a popular stop for tourists. The Sarawak laksa here is delicious, with a rich broth and well-balanced toppings that make it very satisfying. However, what stood out for me the most was the popiah — fresh, packed with flavour and served with a tasty dipping sauce that really elevates it. A great place to enjoy some authentic local favourites.

The laksa sarawak is nice, took the small bowl and the portion is nice and cost rm8 The only issue we had no cash🥲 They dont accept card and QR. Probably will be more convenient if they have that service. Even the drinks guy-doesnt have QR code Had to run to nearby bank across the road to withdraw money. Nice place to try,but pls carry cash with you.

If you’re into Sarawak Laksa, most people will point you to Choon Hui. In my humble opinion, they make a tasty bowl of laksa but not necessarily the best bowl. Apologies to my Kuching friends but I truly believe the best bowl of Sarawak Laksa is to be had in Petaling Jaya at Lao Mao Cafe in Megan Rise Mall. To be fair, it’s not an apples to apples compare as the bowl of Sarawak Laksa at Lao Mao cost slightly more than twice that charged by Choon Hui. So the quality of ingredients and spices used in the broth are at a different level. For the price that they charge, I have no complaints about what Choon Hui delivers. A simple delicious bowl of noodles. Had the Kolo Mee here too. Think the noodles are too soft and the dry mix is a little bland and needs the vinegared chillies to provide some complexity.