It’s not easy to find a dish that can somehow encapsulate the diverse taste buds of Malaysians, but amazingly, laksa seems to do the job just fine.

Be it at a fancy hotel buffet or a roadside stall, laksa is one of the homeliest dishes you can find in every corner of Malaysia.

However, what a Penangite considers to be laksa might be completely alien to a Johorean, and vice versa.

There are so many types of laksa with either subtle or distinctive features depending on where you live.

Here are just a handful of laksas that you can find served in different parts of Malaysia. Which is your favourite?

1. Penang Assam Laksa

In terms of publicity, this Penangite favourite would probably outcompete its counterparts by a large margin.

Either beloved or despised for its strong sourish taste, the broth is a combination of spicy and fish as well. This distinctive flavour can be attributed to the key ingredients of its broth; namely tamarind, mackerel and wild ginger.

Served with rice noodles, it is often served with herbs and garnishes such as pineapples, shredded cucumber, red chillies and mint.

Penang Assam Laksa remains one of Penang’s famous delicacies, with CNN listing it on its list of the World’s Best 50 Foods.

2. Nyonya Laksa

A dish that reflects both Malay and Chinese heritage, Nyonya Laksa is known to Melakan locals as “laksa lemak” which hints at its key ingredient.

While the key ingredient is also the reason behind its tastiness, the liberal use of coconut milk is also the reason why Nyonya Laksa has the most calories of the laksa.

Its creamy broth is made with coconut milk, prawn shells and chicken bones, leaving a lasting sweet and tangy taste in one’s mouth.

It is heresy to have a Nyonya Laksa without a serving of fresh prawns, fishcake, fried tofu and a boiled egg.

3. Sarawak Laksa

The late Anthony Bourdain adored the Sarawakian version, calling it “breakfast of the gods” in an Instagram post featuring a humble bowl of Sarawak Laksa.

For West Malaysians, it might be a surprise to learn that Sarawak Laksa does not make use of curry at all, instead relying on spices and sambal belacan.

To intensify its creaminess, coconut milk is added to the mix, creating a broth that is simultaneously spicy and creamy.

With strings of rice noodles bathing in the broth, the laksa is often topped with slices of omelette, beansprouts, chicken and prawn.

4. Johor Laksa

Hardly found outside of Johor, the main distinction of Johor Laksa is its use of spaghetti noodles instead of rice noodles.

According to one story, after visiting Europe, Sultan Abu Bakar, who had enjoyed some pasta there, introduced spaghetti into local cuisine.

Whether it’s true or not, it is served in a thick broth and always comes with a spicy side of sambal.

Amazingly, some Johor locals prefer enjoying their bowl of laksa with their hands rather than eating with utensils!

5. Kedah Laksa

While Kedah does not hold the title of northernmost state, it certainly did not stop Kedahans from giving their local laksa its name of Laksa Utara.

Being right next to Penang, there are some shared similarities between Kedah laksa and Penang laksa, particularly its sourish taste.

What distinguishes it however is its use of fresh fish, often caught on the same day from the many fishing villages dotting the coast.

Mackerel or sardines are the favoured fish used to make its gravy, with local daun kesum tossed in to add fragrance.

Additionally, prawn paste, coconut sambal and cili padi are often listed among the ingredients, along with the unusual addition of cashew nut leaves.

6. Kelantan Laksa

There is something of a culinary joke about how Kelantanese people simply have to add sugar to everything on their dining table.

As it turns out, Kelantan Laksa is not exempt to this rule, as palm sugar actually is one of the key ingredients for this northern laksa.

“Ikan kembung” or chub mackerels are the preferred fish of choice when cooking Kelantan Laksa, which is boiled before being minced.

Given its Kelantanese origins, it is also common to see Kelantan Laksa served together with a helping of “ulam” and blended chilli.

Interestingly enough, there is a subvariant to Kelantan Laksa, called “Laksam”, which has the same sauce but uses flatter, thicker noodles.