LUXURY MEETS LOCAL: SARAWAK VENDOR'S LOBSTER LAKSA DRAWS CROWD WITH AFFORDABLE TWIST

KUCHING, March 26 (Bernama) -- What began as a creative twist on a beloved traditional dish has turned into a crowd-puller for a Sarawak laksa vendor, who is winning hearts with his lobster-based version that looks indulgent yet remains affordably priced.

Mazalan Mahmud, 46, said the idea of introducing lobster into Sarawak laksa stemmed from his desire to refresh the state’s iconic dish while appealing to customers seeking something unique without breaking the bank.

“Sarawak laksa is already well-known, but I thought, why not elevate it with premium ingredients like lobster, while keeping it affordable?” he told Bernama when met at his eatery, Dapur LanChot, in the Bako fishing village, about 30 kilometres from Kuching.

Despite the higher cost of lobster, Mazalan carefully manages pricing to ensure accessibility for customers from all walks of life.

The lobsters are sourced fresh from local fishermen and selected based on size and weight, with each bowl priced between RM18 and RM65.

“I plan my ingredient purchases carefully to control costs, while ensuring portion sizes match the value customers pay for,” he explained.

His efforts have paid off, with the lobster laksa gaining traction on social media and attracting customers from across districts and even overseas.

“At first, many were surprised that such a luxurious-looking dish could be so reasonably priced. But the rich, aromatic broth combined with the natural sweetness of the lobster quickly won them over,” he said.

Mazalan also operates a stall at Uptown Metrocity, Matang, where demand has been strong enough to sell more than 20 bowls daily, depending on seafood supply.

During the recent fasting month, he, his wife Kamila Anuar, 40, and their eldest son Amir Wafiy, 21, worked tirelessly to keep up with orders for dine-in and takeaway.

The stall, now managed full-time by Wafiy, who is also a local influencer, offers a variety of Sarawak laksa options, including versions with clams, ambal, lokan, prawns and cockles, all sourced fresh from local fishermen.

However, Mazalan noted that maintaining a steady lobster supply and preserving the authentic taste of Sarawak laksa remain key challenges.

“Seafood supply depends on the season, so I always advise customers to make reservations early to avoid disappointment,” he said.

Also known as “Lanchot” among locals, Mazalan, who doubles as a tour guide at Bako National Park, views the growing response as an opportunity to expand his business, including opening a larger outlet in the future.

“I hope our homemade lobster laksa will not only be known in Sarawak, but also gain recognition across Malaysia and internationally,” he added, noting that his shop’s proximity to the Bako National Park terminal makes it an attractive stop for tourists.

-- BERNAMA