00:02A celebration of the Territory's liquid gold. The final tasting day after a busy festival
00:08of laksa. Some sellers taking a non-conventional approach.
00:13I design it so it's like the bottom of the bowl. You know, when you get to all the nutrients,
00:17all the goodness at the bottom, that's how I design my laksa vodka.
00:20The month-long event providing a business boost.
00:24I've never had a complaint yet. It is a little bit spicy, but so is Darwin.
00:28For these creative cooks, it's a way to share their culture through the beautiful broth.
00:34No one representing laksa like we do. We're bringing Thai laksa to Darwin.
00:43It might seem unusual to try and beat the heat with a spicy laksa, but hundreds have gathered
00:50down here today to celebrate the uniquely territorial festival.
00:54The judging criteria, deciding what makes a laksa legendary, is a hot topic.
01:01It's that real depth of flavour and all the contrasting flavours all the way through it.
01:05Yeah.
01:05I think a good balance between like creamy, but like also just the flavours. Like you have
01:12to have a nice temperature as well.
01:14It's a good creamy sauce and I think a thicker noodle is my favourite.
01:18The broth, like tasty and fresh and not too creamy and yeah, that's what makes the best laksa.
01:26A sweltering afternoon in honour of a superb soup.
01:34You
