Social media users slammed the decision to get rid of the food, equivalent to 1,500 regular sized bowls.
The Plaza Merdeka in Kuching cited safety reasons for the move.
But it said the wastage was an "unfortunate oversight and misjudgement".
It took 15 cooks and 18 hours to prepare the dish.
Cheah Kheng Mun, the shopping centre's general manager, told reporters they could not "simply give away" the laksa because they had been advised to maintain the soup gravy at a certain temperature.
