It’s no secret that Melbourne loves laksa, and Laksa King has been a key protagonist in the city’s love affair with the dish – served alongside other Malaysian hawker favourites like nasi lemak and Hainanese chicken rice – since 1998. The namesake is served in various incarnations, from a coconut-milk based curry laksa (which also has a fish head and seafood option) to the pungent, tamarind-laced broth of Assam laksa. Elsewhere, pork belly coated in a sticky star-anise-tinged sauce; smoky char kway teow; and sambal kang kong – a tangy chilli paste stir fried with water spinach – are all standouts from the large and diverse menu.