Recommended by a friend, we decided to visit
Restoran Kopitiam Number One, a corner-lot Chinese coffee shop, on a Saturday.
Parking was a bit of a challenge; it took a few rounds before we finally found
a spot. Arriving around 11:30 a.m., we were greeted by an array of hawker
stalls offering a modest yet varied selection of food. As expected of a
traditional coffee shop, staples like bread toast with eggs and hot beverages
shared the spotlight with other local favorites.
After pacing
around indecisively, I settled on Pork Belly in Soy Sauce, paired with Kuey
Teow Soup and a spicy dip (RM10.00). Unfortunately, it was underwhelming. The
pork belly, served with egg and tofu in a light soy-flavored sauce, lacked
depth and tasted bland. The Kuey Teow Soup, oddly similar in flavor to the soy
sauce from the pork belly, left the dish one-dimensional. Even the spicy dip
couldn’t salvage it, and I left most of it uneaten (PORK CHOPS RECIPE).
My husband’s
Char Kuey Teow, priced at RM9.00, was a better choice. He found it flavorful
enough to finish, though he mentioned having enjoyed superior versions
elsewhere (FRIED MEE HAWKER STYLE RECIPE). For drinks, we kept it simple with Calamansi Lime Juice and Chinese
Tea - refreshing but nothing out of the ordinary.
Before heading
out, I picked up some dim sum from the front stall, a branch of Restoran 998
Bukit Rimau. Having tried their food before, I chose their Fried Dim Sum with a
flaky, crumbly yam-filled crust, along with a few sweet options. The pricing
was reasonable and on par with typical hawker-style dim sum stalls.
Overall, it was
a mixed experience. While some dishes showed promise, others fell short of
expectations. Still, it provided a snapshot of the variety offered at a typical
local coffee shop.
(Ms.
Nava, a Zenpreneur in her 60s, founded Nava’s Zen at 58. She has 22 years of
experience as a former lecturer, including with Curtin University’s Degree
Twinning Program. Ms. Nava is also a passionate foodie who loves discovering
eateries. For Ms. Nava, food brings people together, and sharing her Zen dining
experiences celebrates this connection with others).
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