Laksa King Kitchen
Laksa King Kitchen is the younger, more refined spin-off of Flemington icon Laksa King (which is just around the corner). Kitchen has its own distinct personality, and easily holds its own against the original.
There are several Laksa King Kitchens around Melbourne, but this is the flagship. The restrained fit-out – by Melbourne-based Urbourne Architecture – is clean and modern, and lets in plenty of sun during the day. Abundant plant life and light timber tables bring warmth into the grey concrete space.
Unsurprisingly, founder Esmond Wong’s curry laksa is the star of the menu here. It’s made with same Laksa King recipe, but with elevated ingredients. A whole chicken is cooked for four hours in stock before house-made curry paste and coconut milk are added for that comforting heat and flavour. It comes topped with roasted duck breast, vegetables, pan-fried Angus beef or mixed seafood, along with a mix of vermicelli and thick yellow noodles.
Newer dishes include a confit duck Maryland that’s slow-cooked for four hours, then dressed with a tamarind sauce that’s sour and spicy. The chilli prawn roti is inspired by the hawker halls of Singapore, with shell-on king prawns cooked in a spicy belacan sambal that you then wrap in flaky roti bread.
Most wines and beers are Australian, with classic Asian lagers and pilsners also making appearances. Cocktails include a Mojito with rum and coconut water, a lychee and strawberry Sangria, and a classic G&T with pear and cucumber.