Missing the simple taste of Pangkor 'laksa'? Try this stall at Bukit OUG Industrial Park's Nanyang Kopitiam

KUALA LUMPUR, Feb 27 — Every time I find a Pangkor Island food stall, I have to recruit my friends who are from there to help taste it since I'm not a native.

This brand new stall run by a woman known as Kok, who used to operate at the island jetty, is getting attention for its Pangkor laksa.

Unlike the heavier tasting assam laksa, this is a much lighter version. The base broth is built from ikan bilis, which is found in abundance around the island. The tanginess is from the use of asam keping and laksa leaves.

Her version is topped with flaked fish, fishballs, fishcake, onions and cucumber. There's also chopped long beans, unique to Pangkor laksa.

Those from Pangkor can recreate a taste of your childhood with that unique combination of Mamee noodles and 'laksa'.

The noodle soup has a light 'ikan bilis' broth to warm up the belly.

Unlike the usual sweet tasting soy sauce, the dry noodles are tossed in a more light, savoury sauce.

The stall owner uses a lighter hand for the toppings, unlike the other versions found on Pangkor Island that tend to load up the flaked fish. Maybe it's a matter of cost. Or it could be her personal style.

On its own, the broth is light and slightly tangy. Mix in the homemade chilli paste and it gives the broth a spicier taste. It's still mild though which makes it perfect for those wary of spicy food.

My friends tell me this simple bowl is reminiscent of what was served at their school canteen. Another element is the addition of Mamee instant noodles. They would buy packets of the Mamee crunchy noodle snack, crush it and add to the laksa.

You get a combination of crunchy textures mixed with the broth in the beginning. As it soaks up the broth, the Mamee softens and bulks up that bowl of comfort.

The stall is run by Pangkor Island native Kok who used to operate around the island jetty.

Find the stall at this newly-opened coffee shop.

One difference though is the noodles used. In Pangkor Island, they use thinner noodles made on the island. As this is probably not found in the Klang Valley, this stall uses lai fun or rice noodles instead.

For KL-lites who are used to a heavier taste in their food, this bowl of laksa may not appeal to you since the flavours aren't as bold as Penang asam laksa. For those from Pangkor Island, it's the taste of their island.

The stall also offers noodle soup and dry noodles. The ikan bilis broth is sweet and light with the noodles, fish balls, fish cake and slices of lean char siu. The dry version is tossed in a light soy sauce that is mild but not as sweet compared to what is usually found in KL.

All the noodles are priced at RM7 each. The stall offers Mamee noodles for an additional cost.

The seating area is breezy and comfortable.

There are a few Nanyang Kopitiam around the area and this particular one inside Bukit OUG Industrial Park just opened a few months ago.

Pangkor Island Authentic Laksa Stall, Nanyang Kopitiam, 1, Jalan 7/155, Bukit OUG Industrial Park, Kuala Lumpur. Open:7am to 12pm or until food runs out.

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