i. Biography
Penang asam laksa at My Own Café in George Town, Malaysia is marked by a light, refreshing red broth that balances sour and spice, finished with mint and pineapple in the Penang style. The dish is clear and specific, and its regional markers give it force.
The Honours
At My Own Café, the Penang asam laksa is the clearest public claim: a version of the dish noted for its red broth, its sour-spice balance, and the Penang-style lift of mint and pineapple. It is the signature named most directly with the restaurant. No specific awards are listed for Mirko Carturan. The recognition attached to the cooking rests instead on the named dishes at My Own Café, especially the Penang asam laksa.
The Craft
Carturan’s cooking is described as modern and seasonally driven. At My Own Café, that sensibility appears alongside Malaysian dishes with distinct identities rather than a single repeated idea. Nyonya laksa is also named among the work at the restaurant. Fried spring rolls add another point of detail: their vegetable filling is substantive rather than token, and they hold up as a standalone item.
The Career
Mirko Carturan is associated with My Own Café in George Town, Malaysia. His work there is tied to Penang asam laksa, Nyonya laksa, and fried spring rolls, three dishes that give a concrete reading of the kitchen’s range.
Signature
Mirko's signature dishes include Penang asam laksa, Nyonya laksa, and fried spring rolls.
Profile updated August 2026
FAQ
Asked of Mirko
What is Mirko Carturan's current role?
As of 2026, Mirko Carturan is Penang asam laksa.
What is Mirko Carturan known for?
Modern, seasonally driven cuisine.
