Kopitiams

A tribute to all the mushrooming Kopitiams in Malaysia..may it be Rotiboy, Rotiman, Old Town, Mr. Kaya or whatever Kopitiam lah (how come no Rotigirl or Rotichick..)..some suck, some ma ma tei, some great..may the best kopitiam win...so here's a tip on how to grade your local kopitiam! (1) make sure your coffee's around 88-93°C with the a smooth,bitter,strong and flavourful taste (fuyoh, what a whole load of crap) , (2) the kaya has to be great (not necessarily smooth, the important thing is the taste..if only i have a way to describe homemade kaya) and lastly (3) half boiled must come from a pure kampung chicken pedigree (usually they are rounder, smaller and cuter than the average commercial chicken eggies - refer to the pixs on the bottom right).. If youre into teh tarik, make sure its gotta be frothy (like you see the one on top) and youve gotta insist on using fresh milk..Damn, i miss Singapore's Sarabat Teh Tarik..I'd recommend Xi Mut milk tea if you come across it in some of the Kopitiam menus..Lastly, many ppl like toasting their butter kaya bread...try steaming it for once (just as great..soft and hot like____ )