While I’m having a chat with Esmond Wong, Laksa King’s founder, customers stop to say hi, and one of them tries to convince him to open a branch in his neighbourhood. “My customers always ask me to open where they live,” says Wong, smiling.
It’s not surprising since his spicy noodle soup is known to be one of the best in Melbourne. What might surprise you is that Wong didn’t grow up anywhere near laksa.
Born in Vietnam, to Chinese parents, he came to Australia as a refugee when he was a teenager. He worked his way up in kitchens until he became the chef of a Cantonese restaurant.
“One day, I ended up working in a Malaysian restaurant when somebody was on leave. I stayed for a few months and found the cuisine very interesting. I wanted to cook that style of food,” he says.
Read more: https://www.sbs.com.au/food/article/2019/08/08/melbournes-best-laksa
It’s not surprising since his spicy noodle soup is known to be one of the best in Melbourne. What might surprise you is that Wong didn’t grow up anywhere near laksa.
Born in Vietnam, to Chinese parents, he came to Australia as a refugee when he was a teenager. He worked his way up in kitchens until he became the chef of a Cantonese restaurant.
“One day, I ended up working in a Malaysian restaurant when somebody was on leave. I stayed for a few months and found the cuisine very interesting. I wanted to cook that style of food,” he says.
Read more: https://www.sbs.com.au/food/article/2019/08/08/melbournes-best-laksa
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