On the busy stretch of the Burwood Highway is Pappa Laksa, an easy-to-miss Malaysian restaurant and neighbourhood favourite.

At the core of Pappa Laksa’s menu is its meticulously crafted laksa broth. Cooked for four to five hours using both chicken bones and chicken skin, it has a depth of flavour that sets it apart from other laksas in Melbourne. Standouts include the beef rendang laksa, an unusual take where the signature laksa base is mixed with Malaysian beef rendang that’s made using slow-cooked beef collar, and the king seafood laksa, crowned with a lightly fired barramundi fillet.

Laksa aside, the prawn and fish spring rolls are a delightful starter. The char kway teow, a Malaysian stir-fried noodle dish brimming with wok hei, arrives piping hot in a large shallow bowl, topped with crisp minced garlic, prawn and pork fat.
The signature drink is cendol, a popular Malaysian dessert. It typically comes with crushed ice, but here it’s made with cubed ice, a medley of jellies and coconut milk.

The unfussy interiors are a testament to simplicity and allow the flavours of Pappa Laksa’s dishes to take centre stage. And the unassuming and welcoming ambience creates an ideal setting for savouring heartwarming bowls of laksa.