A bold red and yellow sign hints at the big flavours inside this little restaurant, nestled between a golf shop and a curtain store. Laksa is, naturally, the star – cited by soup enthusiasts as one of Melbourne’s best. But Pappa also does an excellent nasi lemak: fried chicken pulled from the oil not a moment too soon, a perfect partner for dark chilli sambal.
If you’re here for the soup, though, prepare for a long-simmered broth, rich with coconut and heavy on the lemongrass. Toppings range from classics like seafood, tofu and vegetables to beef rendang set right on top as a generous scoop.
Curry puffs, prawn cakes and spring rolls make great companions, especially dipped in the coconut-y broth. You can also have the broth and trimmings served over a bowl of steamed rice. For the full hawker experience, add an iced Milo or teh tarik to your order.
Must-orders: Beef rendang laksa. Seafood wat tan hor. Classic char koey teow.
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Last visited: April 2026
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
