At Thian's Laksa, the useful question is why a cook who could make many noodle dishes chose this one to build a daily stall around. At C3 Food Cafe in BDC, Karen Thian's bowl comes from 19 years learning in her guardian's eatery, memorising ingredients because she never had a written recipe. She waited until her youngest child turned ten before opening near home. Her laksa now has a decade-plus of regulars behind it; the same laksa paste gives the broth the consistency people return for. She also uses it for kolo mee, yellow noodles and kueh tiaw. I would start with the laksa, then compare one variation if you want to see how the same foundation changes. This is a morning stop: daily 6:30am-1pm except Thursday at C3 Food Cafe, BDC Commercial Centre, Kuching. Open in Google Maps [image: 1789038400972-laksa1-resized.jpeg] Source — DayakDaily [image: 1789038401454-laksa2-resized.jpeg] Source — DayakDaily