But at a modest eatery in Bako, about 30km from Sarawak’s capital city, Mazalan Mahmud has found a way to give Sarawak laksa a luxurious upgrade without pushing it out of reach.
His lobster version of the beloved dish has become a crowd favourite, drawing curious diners and returning regulars alike.
“Sarawak laksa is already well-known, but I thought, why not elevate it with premium ingredients like lobster while keeping it affordable?” said the 46-year-old at his eatery, Dapur Lanchot.
The idea, he noted, was not just about novelty, but about striking a balance between indulgence and accessibility.
The lobsters are sourced fresh from local fishermen and selected based on size and weight. The laksa will set you back between RM18 and RM65 per bowl, depending on the portion – a price range Mazalan carefully maintains to keep the dish within reach of a wider crowd.
“I plan my ingredient purchases carefully to control costs, while ensuring the portion matches what customers pay for,” he said.
That balance appears to be working: what started as a creative experiment has gained traction on social media, with customers travelling from across districts, from the peninsula, and even from overseas, to try the dish.
“At first, many were surprised that such a luxurious-looking bowl could be so reasonably priced,” he said. “Once they taste the broth with the natural sweetness of the lobster, they keep coming back.”
Mazalan also operates a stall at Uptown Metrocity in Matang, where demand remains steady. On a good day, more than 20 bowls are sold, depending on seafood supply.
The business is very much a family effort. During the recent fasting month, Mazalan, his wife Kamila Anuar, and their eldest son Amir Wafiy worked long hours to keep up with dine-in and takeaway orders.
Today, the Metrocity stall is managed full-time by Wafiy, 21, who brings his own following as a local influencer.
The menu goes beyond lobster. Diners can choose from a variety of laksa options topped with clams, ambal (razor clams), lokan, prawns and cockles, all sourced fresh from local fishermen.
Still, the lobster version remains the star. But maintaining a steady supply is not always easy.
“Seafood depends on the season, so I usually advise customers to make reservations early,” Mazalan said.
Balancing consistency with authenticity is another challenge, especially when working with a dish as iconic as Sarawak laksa.
For him, the popularity of his lobster laksa is more than just a business success: he wishes for it to elevate Sarawak cuisine to the international level.
With its location near the Bako National Park terminal, his eatery is already becoming a natural stop for tourists.
And for many, it is a chance to try something familiar that has been reimagined: a classic dish with just enough of a twist to feel new again.
Learn more about Dapur Lanchot on Facebook.
Dapur Lanchot
Pasar Nelayan Bako,
Jalan Bako,
93059 Kuching, Sarawak