Darwin’s vibrant laksa culture took center stage in late October as the city hosted its annual international laksa festival, a month-long event celebrating the region’s preferred culinary staple and multicultural heritage. Since its inception in 2019, the festival has steadily expanded, with 50 different laksa varieties and 175 laksa-inspired dishes showcased this year, including innovative items such as prawn toast, toasties, cocktails, and cold foam coffees.
The festival culminated in a cook-off attended by approximately 500 spectators on a humid Darwin evening. This year’s competition saw a notable shift in judging, with Australian chefs Luke Nguyen and Junda Khoo, known for their Vietnamese and Malaysian backgrounds respectively, joining local Samantha Bennett, executive chef of The Leea hotel, to offer fresh perspectives on the competing dishes. The judges evaluated finalists’ offerings through a blind tasting, relying on pre-prepared stocks, toppings, and locally made noodles due to the event’s 20-minute time constraints.
Among the finalists was Jules Mou, the Singaporean-born owner of Kopi Stop, who entered the cook-off as a favored contender after securing the golden bowl in 2025, along with the public’s choice award for her mildly spiced laksa. Kopi Stop’s sister venue, Makan Stop, also took home the public’s choice prize for their laksa-inspired cookies, marking a historic triple victory for Mou and her kitchen officer Kelvin Soo.
Joining Mou in the final round were Cheata Ouch and her partner Ollie Howe of Angkor Takeaway. Originally from Siem Reap, Ouch prepared a laksa enriched with kroeung, a fragrant Khmer spice paste that contrasts with the richer bases typical to Southeast Asian laksa. Despite the demands of running a festival stall and preparing for the cook-off on the same day, Ouch showcased her dedication and culinary expertise.
The third finalist, Tully Leitch of Pho Rapid Creek, represented a fresh face in the competition. A recent entrant into the restaurant scene, Leitch and his partner Linh Do transitioned from careers in healthcare to hospitality. His laksa featured a unique family recipe supported by homegrown herbs—a testament to his commitment to both tradition and innovation.
The atmosphere at the cook-off was notably calm and orderly, with comedian and laksa enthusiast Amy Hetherington providing lighthearted commentary as the finalists assembled their dishes. Following the preparation, the judges convened to deliberate in the intense Darwin humidity, with Chef Khoo remarking on the physical toll of the heat and spicy samples.
Ultimately, the judges unanimously awarded Angkor Takeaway the golden bowl for its balanced seasoning and broth depth. The announcement was met with an emotional reaction from Ouch, whose work was praised by Nguyen for its evident passion and care. Meanwhile, Kopi Stop maintained its strong public support, reaffirming its status as a festival favorite.
The Darwin international laksa festival continues to highlight the city’s deep affection for laksa, serving as a platform for culinary artistry and cultural exchange in Australia’s tropical north.