Lai Po Heen at Mandarin Oriental Welcomes Chef Thomas Fong from Doha
April 24th, 2024
Bridging the gap between kopitiam classics and modern comfort fare, Li puts a millennial-pleasing spin on 20th-century staples, fuelling a Malaysian soul-food revitalisation by a committed new generation of kitchen talents.
From Penang, Line Clear has long been one of the northern island's most popular haunts for nasi kandar, its heritage reaching back to before World War II
From Kelantan, Village House is a kopitiam helmed by a family from Malaysia's north-east, with a focus on authentic
This casual venue specialises in cherished Eurasian family recipes that Malaccans know well
Occupying historically significant territory near Chinatown, the menu hits the expected notes of Hainanese kopitiam mainstays
The Canteen is essentially the Da:Men mall's modern food court, with a few distinctive flourishes like a fourth-floor view of Subang's suburban surroundings
Ipoh's venerable Nam Heong kopitiam brand launches its first modern restaurant in the Klang Valley this month, promising heaps of hawker fare to partner with Ipoh's classic egg tarts, tau fu fah & white coffee.
The menu seems thoughtfully considered, with some unconventional enticements - pastas include 'rotini' corkscrew pasta with 'smetana' sour cream & salted egg yolk soft-shell crab.
Soon after the sun rises, so does the cutely named, charmingly decorated Kepochi, a kopitiam-style joint that jump-starts every morning with East-&-West breakfasts.
The newest branch of Tangkak Beef Noodles is at Ampang, offering bowl after bowl of time-honoured recipes fine-tuned through two generations.
From Menggatal to Mid Valley: Idamoo is founded by the clan behind Sabah's Nyuk Pau, a respected name for beef noodles for nearly three decades, attracting customers from both within Menggatal town & the nearby state capital of Kota Kinabalu.
Sambal Chilli spices up Atria's F&B landscape with classic fare that's been fine-tuned by a Malaysian family with many years of experience in serving Nyonya cuisine.
Ten Years brings together a bounty of Malaysian street food in one colourful outlet, serving cherished recipes collected from respected stall owners & restaurateurs from across the country.
Kampong Kravers is taking a fresh leap into prominence this year, expanding from its original kiosk-based business into a series of comfy cafes that have sprouted across the Klang Valley's key shopping malls.