KCH pays homage to co-owner and chef Calvin Chong’s (Bread in Common, Petition Kitchen) hometown of Kuching, the capital city and culinary heartland of Sarawak. The space is cosy and minimalist, with a semi-open kitchen turning out traditional Malaysian flavours – from wok hei (the smoky flavour typically found in stir-fries) to citrusy makrut lime.

KCH brings these flavours and more into sharp focus, starting with its signature laksa – a Sarawak staple that many people start the day with. KCH’s version has a rust orange broth brimming with rice noodles that are generously topped with prawns, shredded chicken, bean sprouts, ribbons of egg, and coriander. Another signature is the smoky char kway teow, with slices of lap cheong (pork sausage) hidden in the grove of noodles, bean sprouts and spring onion, adding pops of sweetness. Many dishes, from the char kway teow to the tomato mee (crispy tomato noodles), can be made vegetarian or vegan.

Some of Chong’s family recipes can be found, too, including his grandma’s meat roll (or ngoh hiang) paired with tart pickles, and his mum’s chicken curry, which is cooked with makrut lime and topped with crispy thin potato chips. His family can also be found on the floor – Chong runs KCH with his uncle Kang Seng (“Gan”) Gan. Bookings are highly recommended, as the North Perth joint is a local’s favourite for dinner and for lunch right through the week.

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Updated: October 13th, 2023

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