But from my experienced, 'Laksa Sarawak' is not famous in peninsular Malaysia. May be because of the distance of Sarawak and peninsular Malaysia. So that in peninsular Malaysia, they are not exposed to 'Laksa Sarawak'. So we can call it rare dish. It is because the dish is hard to find here.
The taste of the gravy is a little bit sour and spicy. Based from what people said, the taste is like curry but 'Laksa Sarawak' got a little bit sour and also creamy. Why the gravy is creamy? This is because the gravy is cook with coconut milk because they want to make the gravy look concentrated. It sounds like they used 'Laksa' right? But actually they used 'mee' for it but they called it 'Laksa' and I don't why :D So the sides are