Albee Thu learned how to make laksa in the most demanding environment possible, in a Kuala Lumpur hawker stall. She made both the KL and Penang styles from scratch, which is how she still does it to this day. Like Malay Chinese Takeaway, Albee’s uses a curry powder in addition to a paste. Albee prepares her own, including hand-roasting and grinding all the spices. Despite her dedication to perfecting the assam and curry style, her hometown is actually Sarawak, Borneo. The local laksa there, available at Albee’s on weekends, is based on sambal belacan (a shrimp-heavy chili paste), tamarind and zesty spice mix.
Apart from the laksa, Albee’s serves authentic Malaysian curry puffs – complete with a boiled egg inside.
Albee’s Kitchen has two locations; one in Kingsford and one in Campsie and they are both relentlessly busy. If you don’t like waiting, booking a table is suggested. The food and service is homely, expect chipped plates and honest recommendations.
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