Malaysian Melting Pot

For Allen Lo, chef and co-founder of Asian street-food concept Hawkers, Malaysia is the melting pot of Asian cuisine. It’s only natural, then, that the Curry Laksa Ramen is among the restaurant’s most popular and nuanced offerings. This hearty bowl pulls in 50 different ingredients, 20 of which go into the curry paste—a generations-old family recipe featuring Southeast Asian staples such as lemongrass, galangal and candlenut.

Like the flavors, the dish’s preparation is multi-layered. The curry paste and the rich, aromatic chicken bone broth each require four hours of cooking. From there, the visible ingredients are added: springy ramen, vegetables like bean sprouts and yu choy, fried tofu puffs, shrimp, chicken and a soft-boiled egg. While it’s a hefty number of SKUs, Lo says each plays an important role. “During my R&D process, I was excited to discover how absolutely crucial every ingredient is. It’s easy to think that some could be eliminated to simplify and streamline the process, but that isn’t true. The magic of this dish is in how it engages all five senses at once.” For example, the bold flavors of the curry leaf are carried through scent, while candlenut provides a signature mouthfeel.

The Curry Laksa Ramen is a top seller across Hawkers’ system. Lo relishes watching guests try it for the first time. “Seeing their eyes light up as they enjoy the depth and texture of the dish and experience bold flavors they don’t often encounter is such a joy.”

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