Anna Thai Kitchen, Authentic Home Cook Thai Laksa and Banana Glutinous Rice in Penang

I am a avid laksa lover. Where ever that got sell asam laksa or Thai laksa, I will go and test it out without fail in Penang island. As for Thai laksa, so far nothing beats the one sold by Anna Thai Kitchen. It is cooked by a Thai lady in Pulau Tikus where she sell it in the wet market only. Now the son is helping her to grow the business and introduce the real Thai Laksa and also their infamous banana glutinous rice.


This is how it is packed for the Thai laksa (Kha-Nom-Chin).

Thai laksa suppose to be eaten cold and doesn’t have much gravy. Due to our local people who get too used with the asam version, they thought Thai laksa would be eaten the same. The way they cut the cucumber also slightly different and not sliced. It also come with diced long beans. The taste carries a fresh aroma of  the coconut milk used to cook the gravy.




Traditional Thai Banana Glutinous Rice (Khao-Tom-Mart)


Made from premium quality of Thai imported glutinous rice, fragrant special banana and fresh coconut milk done in traditional method.  Every bite makes you crave for more! Too bad this 2 foods only available in Penang for now.

For Order :

Anna Thai Kitchen,
26, Jalan Moulmein,
Pulau Tikus,
10350 Georgetown,

Tel : 04-227 7599

Operating Hour : 7am to 3pm (Breakfast and Lunch Only)

Email : [email protected]


  • June 9, 2010 - 10:32 am | Permalink

    The wrapping for Thai Banana Glutinous Rice looks nice 🙂 so consistent!

  • June 9, 2010 - 4:53 pm | Permalink

    The Thai Banana Glutinous Rice looks really good!

  • June 9, 2010 - 5:24 pm | Permalink

    what is the pink pink thing in the glutinous rice? banana?

  • June 9, 2010 - 5:45 pm | Permalink

    Oohh Thai laksa I love!!

  • June 9, 2010 - 5:59 pm | Permalink

    yummy thai laksa….tao pao for me next time ok…

  • June 9, 2010 - 7:25 pm | Permalink

    Hey I recognize those desserts, from my Bangkok outing.
    They can make bananas to almost every dessert imaginable.

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