I found myself back at Lulu’s, mainly because it was close to my accommodation and I was after something warm to eat. I originally intended to go for a fried noodle dish, either the char kway teow or char mee, but given how cold it was outside, I changed my mind and decided to try their curry laksa with an extra topping of blood cockles.

When the dish arrived, I was impressed by how many components were packed into the bowl: deep-fried tofu, green beans, squid, prawns, and even boiled duck blood. Resting on the soup spoon was a dollop of sambal, and as I dug in further, I discovered a mix of egg noodles and rice noodles hiding underneath.

Naturally, I started with the broth, and I honestly don’t think I’ve had a curry laksa with that much depth in a long time. It was full of rich, spiced, and comforting flavour, as if all the ingredients had been simmering together for hours. The warmth it gave was just what I needed. I especially enjoyed the boiled duck blood—not much in flavour, but the texture added something interesting. The prawns were perfectly cooked and crisp, the squid was fresh, and the blood cockles added a nice briny hit, even though they were optional. The noodles were also surprisingly well done, still holding their bite without being overcooked, which can be tricky in soup.

All in all, a fantastic bowl of curry laksa that I truly enjoyed. One small observation: in Australia, it seems common to serve curry laksa with both egg and rice noodles. I’m not sure if that’s a regional Malaysian variation or just an Aussie twist, but it’s something I’ve noticed. Either way, this bowl brought me so much warmth—it really hit the spot and made my whole day better.

Went back to order the Char Koay Teow and I included a sunny side up duck egg to the noodles and with medium spice. When the dish arrived, the fried egg was huge, taking up a good portion of the plate. I tried the noodles first before breaking the yolk, and they were absolutely delicious. The wok hei really came through, giving the noodles that deep, smoky flavour I love.

Then I broke the egg yolk and mixed it through the noodles—wow. It completely transformed the dish, adding a rich, creamy texture that elevated everything. It became even more indulgent and full of flavour. I absolutely loved this extra element.

If I had one small criticism, it would be the Chinese sausage—it was a little too sweet for my taste and didn’t quite match the rest of the dish. Personally, I would have preferred it without. Still, a fantastic plate of Char Koay Teow, and the duck egg was a total game changer.

Facebook: Lulu’s Malaysian Hawker