We really felt that.
Celebrity judges endured grueling conditions at the Darwin waterfront on Saturday as Singaporean-born restaurateur Jules Mou secured a triple-crown victory at the Darwin International Laksa Festival, claiming both the public-voted people’s choice award and the people’s choice laksa inspired-by prize.
Kopi Stop Owner Wins Triple Crown
The competition drew a 500-person crowd to the Darwin waterfront on Saturday, where local finalists cooked off under humid conditions. Much of the attention centered on Jules Mou, the Singaporean-born owner of Kopi Stop who won the golden bowl award in 2025. Mou delivered an unctuous, mildly spiced laksa that secured the public-voted people’s choice award, while her sister venue, Makan Stop, earned the people’s choice laksa inspired-by prize for its laksa cookies. Like Mou, her kitchen offsider Kelvin Soo was a favourite among the attendees.
This year’s lineup grew to include 50 different laksas plus 175 laksa-inspired creations, ranging from prawn toast and toasties to cocktails and cold foam coffees, with anonymous judges visiting venues throughout October before selecting the finalists. The festival has expanded since its inaugural run in 2019, when 33 venues served laksa specials for the month.
Finalists Compete in Stage Cook-Off
Facing the finalists were two distinct local contenders who prepared their bowls during a high-pressure 20-minute stage finale. Because the time limit does not permit frying off paste and building a broth from scratch, finalists assembled blind-tasting bowls using preprepared stock, toppings, and locally made Kongs wheat noodles. Cheata Ouch of Angkor Takeaway came to this year’s finale better prepared, if not better rested, as a top-three finisher from 2025 alongside partner Ollie Howe. Ouch and Howe were running a stall at the festival and cooking right up to the cook-off that started at 6pm. Ouch, born in Siem Reap, distinguished her entry by using kroeung, a lighter and more fragrant Khmer spice paste than the richer bases typical of Southeast Asian laksas.
The third finalist was Tully Leitch from Pho Rapid Creek, a towering New South Welshman who left a career in healthcare and nursing alongside partner Linh Do to take over the cafe. He was chuffed to be a finalist. Like many of the festival-goers crowding the Darwin Waterfront, Tully was rocking some laksa-themed attire, specifically a purple shirt from fellow Rapid Creek small business King King Creative.
Judges Evaluate Finalists in the Heat
Operating during a classic, hot and muggy Darwin build-up day, the judges tasted the finalists’ work after the cooking concluded while the finalists watched: anxious, then happy, and finally full of doubt.
The finalists watched the panel’s deliberations with visible anxiety. Before Nguyen could finish pronouncing the first syllable of “Angkor Takeaway,” an outburst was quickly followed by a leaping Ouch, hands clasped over her mouth, doing a human pogo stick impression. We tasted all the time, dedication and passion you put in your food, Nguyen told the team. We really felt that.