Ah Liang Laksa is Unique

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When I met someone from West Malaysia in East Malaysia, I always felt an inexplicable sense of familiarity, especially when I tasted a familiar yet innovative taste in a foreign land, the surprise was doubled. When I walked into the 'Ah Liang Laksa' at 101 Shang Tang Food Court, I didn't expect to meet a Sarawakian son-in-law from Muar. With the same identity as me, I couldn't help but say, 'We are on the same path!'

樑老板已经在古晋扎根十几年，把他对砂拉越叻沙的热爱，转化成一碗又一碗独具风味的“亚樑叻沙”。最特别的是，他的汤头竟然没用虾头熬煮，却还能保留砂拉越叻沙该有的灵魂味道，真是功夫了得。更让人眼前一亮的是，他不拘一格地加入西式食材——皮蛋和芝士！原以为会“格格不入”，结果却是香气四溢，层次分明。芝士的咸香和皮蛋的醇厚完美融合叻沙汤头，味蕾瞬间被带进了一个全新境界。

Boss Liang has been rooted in Kuching for more than ten years. He has transformed his love for Sarawak Laksa into bowl after bowl of unique 'Ah Liang Laksa'. The most special thing is that his soup is not boiled with shrimp heads, but it can still retain the soul of Sarawak Laksa. What's more eye-catching is that he added Western ingredients in an unconventional way - preserved eggs and cheese! I thought it would be 'incompatible', but it turned out to be fragrant and layered. The salty fragrance of cheese and the mellowness of preserved eggs perfectly blend into the laksa soup, and the taste buds are instantly brought into a whole new realm.

在东马吃到这样的叻沙，不只是美食的感动，更是一种文化交融的火花——西马人对砂拉越味道的尊重和创新，也让我们这些“半个砂拉越人”感到特别骄傲。下一碗，我要试温泉蛋的版本！

Eating this kind of laksa in East Malaysia is not only a delicious experience, but also a spark of cultural integration - West Malaysians' respect and innovation for Sarawak's taste also makes us 'half Sarawakians' feel particularly proud. Next bowl, I want to try the version with hot spring egg!