Kim Laksa in Balik Pulau

It also goes really well with spring rolls!

Kim Laksa in Balik Pulau

Kim Laksa located at Nan Guang Kopitiam (in Balik Pulau) offers both Penang Asam Laksa and Siam Laksa. The broth here has more fish flakes than what we will normally get. It also tasted less spicy and more sourish.

Other than the iconic Penang Asam Laksa, this stall in Balik Pulau also offers Siam Laksa.

Siam Laksa is a similar version of Asam Laksa; with the difference in its richer, creamier broth, enhanced by the additions of coconut milk and fried spices.

The soup here is thick and tangy.

Balik Pulau Laksa

Kim Laksa at Balik Pulau
Siam Laksa at Kim, Balik Pulau

The broth has more fish flakes than what we normally get.

This is probably why Kim Laksa is favoured by many from far and near.

It also tasted more sour and less spicy, though you can ask for extra chilis if you prefer it spicier.

Dipping fried spring rolls into the laksa broth is another unique way of how Penangites enjoys their laksa.

Balik Pulau Laksa


Contact: +6017-4464959

Operating Hours: Opens daily 1am - 5pm, close on alternate Mondays and every Tuesday

Address: 67 Main Road Balik Pulau 11000 Balik Pulau Penang

Facebook: Balik Pulau Laksa

Siam Laksa is the creamier version of Asam Laksa.

The broth is cooked with coconut cream base and some extra fried spices.

It almost tasted like curry soup and it is close to the curry laksa from Southern Malaysia.

The main different between the two is probably the sour taste from the tamarind sauce.

Siam Laksa is usually served just like Asam Laksa, with thick and smooth rice noodle, finely sliced cucumbers, fish meat flakes, ginger flowers, onions, red chilis, pineapple slices, mint leaves and finelly chopped lettuce.

Add a dollop of sweet shrimp paste (hae ko) and you’re good to go!

Asam Laksa is a spicy sour, fish and tamarind based soup.

Usually mackerel is used to prepare the fish broth; while there are also places which prepares them with a mix of mackerels and sardine.

After a couple hours of boiling, the fish meats disintegrates (and broken into small chunks) which will then become part of the final broth.

This dish is served with generous amount of finely sliced cucumbers, onions, red chilis, pineapples, lettuce, mint leaves, ginger flower, and thick rice noodles.

A spoonful of thick and sweet shrimp paste (hae ko) is added to further enhance the taste.

Penang Asam Laksa is ranked #7 of the World’s 50 Best Foods by CNN Travels.

Heads up! When it comes to food and experience, opinions varies from person to person. So please take ours with a pinch of salt.

Photo credit: @jamsandberries