Few dishes are more popular in both Malaysia and Singapore and you'd be hardpressed finding a menu restaurants or hawker centers (similar to neighbourhood food courts) that don't specialise in Laksa.
Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.
There are two types of laksa: curry laksa (curry mee) and assam laksa. The curry laksa has coconut milk in it's soup base while Assam laksa is a hot and sour soup base akin to Tom Yum in Thai cuisine.
An already spicy and rich soup is made even more so by a serving of hot sambal (chilli paste) on the side. In traditional Laksa, the soup is quite thick with the proportion of coconut milk exceeding the quantity of stock, 2-3 times.
Of all the Laksa variations out there, my favorite is the the Nonya classic, Laksa Lemak, which is a seafood laksa also in a coconut milk broth but to me breathtakingly fragrant and exquisitely delicious with home made Laksa Spicy Paste.
Nonya refers to the cultural fusion that occured when the Chinese settled in Malaysia and married the local Malays.
As in all cuisine of this region, the dishes blend Chinese, Malay and Indian cuisines making it a cuisine unique and entirely it's own.