Laksa Wednesdays at Etta

Winter laksa format

Etta brings back head chef Lorcán Kan’s winter laksa as a three-month Wednesday series in Melbourne. The event is a limited weekly dining special built around bowls of laksa served alongside woodfire lok-lok skewers, with published pricing listed at $38.

The Wednesday run spans winter and service starts in the evening. Reservations are made through OpenTable or the Etta website, with the event links pointing to Etta’s OpenTable reservation page.

The laksa bowl

The laksa is based on a from-scratch Nyonya-style coconut curry broth. The broth is made with lemongrass, garlic, galangal, turmeric, tamarind, chilli, and makrut lime, giving the dish its named curry base rather than a generic soup format.

The noodles are house-made alkaline noodles prepared from scratch in-house. Etta’s description adds that they are made with wood-fired oyster-shell ash and stone-milled flour, which makes the noodles one of the defining features of the series.

Listed toppings include house-made golden tofu, crispy prawns, cucumber, bean sprouts, fresh herbs, coconut, lime, and house-made sambal. The separate lok-lok component includes deep-fried school prawn skewers, with rotating woodfire specials such as snapper fish balls, squid brushed in sambal, and woodfired satay chicken.

Chef and place

Lorcán Kan is named as Etta’s head chef and is the chef attached to the returning winter laksa. Etta is identified as a Melbourne restaurant, and the series is presented as the restaurant’s winter Wednesday special rather than a one-off tasting menu.