Laksa Johor

Laksa Johor is a distinctive Malaysian dish originating from the state of Johor. It is notable for its departure from traditional rice-based noodle dishes, representing a unique intersection of local ingredients and foreign influence. The dish is characterized by a thick, aromatic gravy, typically made from a base of fish—often knifefish—coconut milk, and a blend of spices such as lemongrass, turmeric, and kerisik (toasted coconut).

A defining feature of Laksa Johor is the use of spaghetti instead of traditional rice noodles, a culinary evolution attributed to historical trade and Portuguese influence in the region. A superior version is distinguished by the richness of its gravy and the perfect texture of the pasta. It is traditionally eaten with one's hands, a practice that allows for a better integration of the thick sauce and the garnishes, which include cucumber, bean sprouts, tofu, and calamansi lime.

In Langkawi, Malaysia, the venue Laksa Ikan Sekoq Langkawi has been highlighted by food creator Mark Wiens as a notable location to experience authentic flavors. While other Malaysian laksa varieties, such as Penang Laksa, rely on rice vermicelli and a sourer, thinner broth, Laksa Johor remains unique due to its creamy, savory profile and pasta base.