Lauk Pauk’s new delivery menu launches this Friday (June 11). Here's what you need to know about their vegan and vegetarian specialities.
With plant-forward dining gaining more and more traction in Malaysia, Lauk Pauk’s new dishes couldn’t have come at a better time. Situated at The Back Ground at REX KL, the brand is revamping itself and identifying as a plant-based 'urban warung'. Meaning 'a variety of dishes', Lauk Pauk celebrates Malaysia's diversity of flavours with an assortment of colourful and creative rice and noodle bowls. Visually striking and bursting with flavour, each plate is also nutritious and well-balanced; your rice or noodles come with vegetables as well as protein in the form of tofu, tempeh and a soft-boiled egg.
TATLER TIP
Go fully vegan by requesting replacements. For instance, eggs can easily be swapped for tofu, tempeh or aubergine.
The first dish I try is the Dry Laksa Ramen (RM18), the only noodle bowl among the rice bowls. Bouncy ramen noodles are served with fried tempeh, crispy tofu puffs and an Ajitama egg, a soft-boiled egg steeped in a sweet-savoury soy marinade. Slicing the egg in half reveals a perfectly cooked core; the custardy yolk oozes out, coating the noodles. This unique rendition of a local favourite is served with a thick, savoury mushroom gravy and finished with a sprinkle of bunga kantan and a squeeze of lime.
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