our experience
Chef Danny Tan hails from Malaysia, famed for its vibrant street food culture where laksa, in particular, is a local favourite.
Coming from a family of well-known Hainanese chefs, Danny grew up in a household blessed with exciting, rich culinary traditions. Beginning work as a chef at just 17 years old, Danny went on to work his way through top-rated kitchens across Kuala Lumpur including the five-star Hotel Shangri-La. During the next seven years, he honed his skills to specialise in Malaysian, Thai and Chinese cuisines.
Since coming to the UK in 1987, Danny has worked as the head chef in various restaurants, expanding his expertise and playing with flavours to develop his own distinctive style.
This creative vision is what you will find in Laksamania, where traditional favourites such as Penang Assam Laksa meet unique dishes such as Danny’s Laksamania Fried Chicken, which you will not find anywhere else. Enjoy!
Our food
Over the years, master chef Danny Tan has devoted his expertise to regional Malaysian cuisines with particular emphasis on the extensive variety of noodle dishes. We pride ourselves not only in our faithful renditions of classic laksa variants, but also our take on iconic street food wok-fried dishes like Char Kway Teow and Wat Dan Hor. The secret here is the technique to get the sought after ‘wok hei’ (a Cantonese term that translates to “wok energy” or “breath of the wok”) that imparts a smoky complexity to the flavour and aroma.
We are also very proud of our dedicated vegan menu, meticulously crafted to stand shoulder to shoulder with the traditional recipes. Please give it a try!
