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Malaysian Coffee
Kopi-O!

For all local coffee connoisseurs, the kopi tiam (coffee shop in Hokkien dialect) is a must. Despite the exodus of the Malaysian coffee-drinking society from the kopi tiams early in this century to the recent advent of European-style cafes and bistros, the coffee shop still figures prominently as a part of the local scene. Just walk down any street, and you will see it, the kopi tiam with its wide array of delectable hawker fare and its specialty--the local coffee.

There are five variations:

    Kopi - white coffee (with condensed milk, Malaysian style as opposed to the
    Western  version with sugar and cream)

    Kopi-O - black coffee (no milk, just sugar),

    Kopi-Kosong - coffee with no milk and no sugar (for the "real" coffee drinker!)

    Kopi-Peng - iced white coffee

    Kopi-O-Peng - iced black coffee (this one happens to be my personal favorite!!      A must-try to appreciate the flavor and aroma of the local coffee ... plus the
    ice to cool off in Malaysian weather).

And as if to add to the flavor, some kopi tiams still serve local coffee in those ageless white-with-green floral patterned porcelain cups cum matching saucers.

In addition, not only does the kopi tiam feature its namesake coffee, but also a sumptuous range of local fare.

Nostalgia:

Remember the good old days when "Ah Pek" (the elderly man in the coffee shop) toasted bread over glowing embers and scraped off the burnt parts with an old milk tin cover before spreading on generous slabs of margarine and sweet home-made kaya? Or have you ever broken two soft-boiled eggs over the freshly toasted bread? Mmmmm.... mmmmm... just imagine dipping the toast into the kopi-o! Or Milo, or tea, or Horlicks....

Aaaahhh....wish we were back in the sixties, if for a moment. (Miku)

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Last modified: March 30, 2000