Laksamania Menu

Four skewers of satay chicken served with spicy peanut sauce.

Four skewers of satay lamb served with spicy peanut sauce

Deep fried king prawns with fish roe & wasabi mayo.

Squid rings with curry mayonnaise.

With salt and pepper & crispy garlic.

Shredded aromatic duck with cucumber & spring onion.

Sautéed with sweet fruity sauce .

Cooked with oat cereal, salted egg yolk and Thai red chilli

Extra-large soft shell crab deep fried to perfection and tossed in salted egg yolk sauce cooked with shallots and Thai red chilli.

With dried shrimps, Chinese sausage, mushroom, cucumber, spring onions and hoi sin sauce

Stewed pork belly, ground peanuts and salad.

Deep fried chicken thighs with Laksamania sauce, cucumber, tomato and salad

Sweet, sour and spicy Malaysian pickled salad. Cucumber, carrots, cabbage, green beans, pineapple, peanut & sesame seeds.

Sweet mango salad with fresh chillies, kerabu sauce & sesame seeds.

Punchy green papaya salad, with fresh chillies, peanuts and crispy fried wonton skin crakers.

A peppery and creamy broth with notes of star anise and clove to create a more complex flavour. Yellow egg noodles & rice vermicelli noodles, mussels, bean sprouts, bean curd puffs, seafood tofu curd, king prawns, BBQ pork slices and half of a soft-boiled egg.

Hot and sour broth, with a dash of sambal (Malaysian shrimp based curry paste) in classic Nyonya tradition. Yellow egg noodles & rice vermicelli noodles, bean sprouts, shredded egg, fish balls, seafood tofu curd, king prawns.

Very popular Laksa in London with a rich and comforting coconut curry broth. Yellow egg noodles & rice vermicelli noodles, bean sprouts, bean curd puff, shredded chicken, half of a boiled egg, fish balls, seafood tofu curd and king prawns.

A particularly popular Laksa in west Malaysia. A rich fish broth is cut through with the sweet and sour from lime and tamarind. Thick rice noodles, flaked mackerel fish, red chilli, pineapple, cucumber, onion.

Spicy Ipoh Laksa broth with mussels from the British coast. Mussels are cooked in the broth to infuse it with seafood flavour. Accompanied by vermicelli noodles to soak up the broth.

Nyonya chicken curry with a mixture of yellow egg noodles and rice vermicelli noodles.

Extra-large crispy soft-shell crab over a bowl of Ipoh laksa. Paired with yellow egg noodles & rice vermicelli noodles, tofu puffs and seafood tofu curd.

A decadent and rich curry broth loaded with malaysian spices to tease your taste buds. Served with yellow egg noodles and tofu puffs.

A very rich curry broth with a tiny hint of cumin. Served with thick rice noodles, fish balls, aubergine, tofu puffs and seafood tofu curd.

A giant grilled tiger prawn (around 200g) is the centrepiece of our signature Laksa. The Melaka Laksa broth is infused with a rich seafood flavour. Served with mixed yellow egg noodles, rice vermicelli noodles tofu puffs and fish balls.

Malaysian hawker stall favourite. Hor fun, king prawns, fish cake, chinese sausages, eggs, chives and bean sprouts stir-fried with pork fat over high heat for plenty of wok hei.

Simple and tasty. Yakisoba noodles with shredded chicken and an assortment of mushrooms, beansprouts, and soy sauce.

Kam-Heong in Cantonese literally translates to “Golden Fragrance”. The name alludes to the incredible aroma emanating from the fried curry leaves. Udon noodles stir-fried in pork lard, king prawns, fish cake and shredded white cabbage.

Stir-fried Yakisoba noodles with bean sprouts, three varieties of mushroom and a selection of vegtables.

A Malaysian hawker stall classic! The name literally translates to “Smooth Egg Noodles”. Flat rice noodles are quickily stir-fried in lard, before a velvety egg gravy together with vegtables and seafood is poured over the noodles. Served with sweet pickled green chillies. Savoury and comforting!

On-the-bone Nyonya chicken curry with beanspouts and flat wanton noodles.

Wonton dumplings, tenderstem vegetable, sweet soya sauce.

BBQ pork with fine wonton noodles, tenderstem and sweet soya sauce.

Chinese BBQ pork with fine wonton noodles, wonton dumplings, tenderstem and sweet soya sauce.

Chef Danny’s signature Beef Curry is reputed by many to be good enough to be included in their last meal wish-list. Served with flat wonton noodles and beanspouts.

Malaysian fried rice with sambal. King prawns, and little gems, cucumber and tomato. Topped with a fried egg.

Grilled sea bass fillet with hot and sour curry sauce, aubergine, tomato, okra and grilled bell pepper.

Grilled sea bass topped with sambal sauce, aubergine, tomato, okra and grilled bell pepper.

Made with corn-fed chicken thigh and potato.

Deep fried crispy boneless chicken thighs served with fresh fruits and a creamy chilli sauce.

2 Jumbo prawns with fresh pineapple pieces.

Tofu in a hearty, spicy sauce with black fungus, preserved vegetables and fermented bean paste.

A vegan version of our Melaka Laksa with an aromatic mushroom based broth and tofu puff; with an array of vegan toppings and rice vermicelli noodles.

Velvety soft aubergine with sambal (prawn paste) sauce, red chilli and lime.

With chilli, salt & pepper.

A combination of fried pumpkin, sweet potato and courgette.

Stir fried okra with sambal (prawn paste), and red chilli.

Stir fried Morning Glory with sambal (prawn paste) sauce.

Stir fried with Fu Yee (fermented bean curd) and chopped chillies.

Whole cod fish head & cod cheek, aubergine, tomato, okra, dried bean curd and chilli. Prefect for four to share.

price is seasonal

Cool and refreshing traditional Malaysian dessert. Fresh pandan leaf jelly, homemade sweet red beans, coconut milk and gula melaka (palm sugar syrup).

A deliciously refreshing dessert. Perfect for a summer day!

Flavours available: 1. Swiss chocolate 2. Pistachio 3. Passion fruit and Mango Sorbet 4. Vanilla dream