The Penang version has sambal chilli added to the soup that gives it a hot and spicy look & taste.

My favourite is the Singapore laksa variety. It's unique and tastes so delicious. The key ingredient that makes the difference is the use of laksa leaf - daun kesum or Vietnamese coriander.

Fried Glutinous Rice with Steamed Prawns is a dish featured in a TVB food programme. The restaurant chef explained that this dish is traditionally made with crabs but he uses prawns instead as it produced a better result - in that the glutinous rice is not mushy.