• Katong laksa, also known as laksa lemak from the Malay for 'sweet', originates from the Katong area of Singapore. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy with cockles or prawns. Katong laksa is a strong contender for the heavily competed title of Singapore's national dish.

• Penang laksa, also known as assam laksa from the Malay for 'sour', comes from the Malaysian island of Penang. It is prepared in a sour coconut gravy flavored with tamarind and fish.

• Johor laksa, from Johor state in southern Malaysia, resembles Penang laksa but the fish is pureed into the soup.

• Sawarak laksa comes from the town of Kuching in Sarawak, on the Malaysian island of Borneo. It also has a sour tamarind-coconut base, but the fish is replaced with egg, chicken, prawns and optionally belacan (shrimp paste)

Laksa is traditionally garnished with laksa leaf (Malay duan laksa, Latin Persicaria odorata), also known as Vietnamese or holy mint.

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