A bowl of Laksamania curry laksa with king prawns, shredded egg and lime

Traditional Malaysian Cuisine · Fitzrovia

Laksa the way
Malaysia makes it.

Chef Danny Tan simmers his laksa stock for over eight hours, then builds ten broths on top of it – from peppery Ipoh to sour Penang Assam. Hawker-stall cooking, served on Newman Street.

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92 Newman Street, Fitzrovia W1T 3EZ Open Wed–Sun, lunch & dinner

The house speciality

Ten broths, one eight-hour stock

Our laksa broths split into two families – the coconut curry base and the sour tamarind "Assam". The secret to both is a housemade chicken stock left to simmer for more than eight hours before a single bowl is built.

Yellow egg noodles and rice vermicelli, bean sprouts, tofu puffs, king prawns and half a soft-boiled egg. Choose your region; we'll pour the broth.

From £15.50
See every laksa
Curry laksa topped with prawns, shredded omelette and pickled shallots

Beyond the bowl

Off the wok & the charcoal

The laksa gets the headlines, but the hawker classics are why people come back – smoky wok-fried noodles, charcoal satay and Chef Danny's own fried chicken.

Wok · signature

Char Kuey Teow

Hor fun, king prawns, fish cake, chinese sausage, chives and bean sprouts stir-fried over pork fat for real wok hei.

£15.50
Charcoal · to share

Malaysian Satay

Four skewers grilled over flame, served with a rich house peanut sauce. Chicken or lamb.

£9.90
Chef's own

Laksamania Fried Chicken

Deep-fried boneless thigh with fresh fruit and a creamy chilli sauce – you won't find it anywhere else.

£12.00
View the full menu
Charcoal-grilled Malaysian satay skewers with peanut dipping sauce and fresh fruit

Small sharing plates

Start with your hands

Satay off the charcoal, wasabi prawns, deep-fried squid rings, chilli-garlic wings and crispy tofu with salted egg yolk – the Malaysian way to open a meal is loud, spiced and made for the middle of the table.

Add a bao or two: crispy duck, sweet honey pork or crispy chicken, £5.95 each.

Browse sharing plates

Our experience

Chef Danny Tan

Danny grew up in a family of well-known Hainanese chefs in Malaysia, where laksa is a local favourite. He started cooking at seventeen and worked through top Kuala Lumpur kitchens, including the five-star Hotel Shangri-La.

Since coming to the UK in 1987 he has run kitchens across the country, developing the style you'll find at Laksamania – traditional favourites like Penang Assam Laksa sitting next to his own creations, such as the Laksamania Fried Chicken. There's a full vegan menu too, built to stand beside the classics.

Satay skewers plated with peanut sauce at Laksamania

Find us

Visit Laksamania

A short walk from Oxford Circus and Tottenham Court Road, in the heart of Fitzrovia.

Bank Holiday hours are the same as Sunday. Pre-order specials are currently suspended.
MondayClosed all day
TuesdayLunch closed · Dinner 5–9pm
Wednesday12–3pm · 5–9pm
Thursday12–3pm · 5–9pm
Friday12–3pm · 5–9.30pm
Saturday12–3pm · 5–9.30pm
Sunday12–3pm · 5–8pm
Address
92 Newman Street, Fitzrovia
London W1T 3EZ

Reserve a table

Call us and we'll find you a table – the dining room fills up fast on Friday and Saturday nights.

075 9330 5888