Bangalore has recently welcomed a unique addition: a Malaysian Kopitiam. The city is now home to India’s first Malaysian eatery and coffee shop, Kopitiam Lah. Discover for the first time the intricate customs of a Malaysian kopitiam (or “coffee shop”) in India. Food, coffee, culture, and history are all together in one famous site at Kopitiam Lah.
India’s First Malaysian Eatery & Coffee House, Kopitiam Lah
In the centre of Bangalore, Kopitiam Lah is ready to serve up the best of Malaysian cuisine. Imagine a warm, vibrant atmosphere filled with the sounds and scents of a traditional kopitiam—the clinking of cups and saucers, a hint of spice, the hiss of the coffee maker, and the gossip of friends!
The all-day dining menu is soul-satisfying. The menu includes street-style baked goods, elegantly prepared modern entrees, and the traditional kopitiam breakfast. In Malaysian cuisine, aromatic herbs and spices are essential ingredients. Many dishes heavily include ingredients like lemongrass, ginger, garlic, galangal, turmeric, and chilli peppers. To intensify flavours and give meals more depth, ingredients like belacan (shrimp paste), coconut milk, tamarind, and lime are frequently added.
Everything is served with a side of nostalgia in a stunning setting. There are classic toasts like kaya toast and pandan French toast, smokey char kway teow, street snacks like stir-fry and satay sticks. Full plates include curry laksa, rendang, and more. There’s also the irresistible aroma of roti bakar, or bread with stuffings. You can find hearty traditional Malaysian meals like nasi lemak, or coconut rice with a variety of accompaniments, and even the simple dish of half-boiled eggs with soy and white pepper.
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Malaysia’s Kopitiam Culture
Kopitiams have their roots in the early 20th century when Chinese immigrants settled in Malaysia. Following World War II, there were few job openings and a sharp decline in property values. After working as British chefs, Hainanese immigrants to Malaysia (Hainan is a Chinese island) used their savings to open up little, independent eateries and coffee shops. They started these coffee shops to serve traditional Nanyang (Southeast Asian Chinese) coffee and a variety of local dishes. Over the decades, kopitiams have evolved from simple coffee stalls to bustling eateries that reflect Malaysia’s multicultural society.
Here, embrace Malaysia’s distinct Eastern coffee customs. Chinese immigrants in Malaysia perfected the Hainanese roast. This employs premium Robusta that is caramelised in a big wok to give it a deep, rich flavour and an addicting sweetness. The famous, traditional cup of Kopi is made by brewing it in a long-spout pot with a sock filter. This yields a dark, viscous concoction that is sweetened with condensed milk. From KOPI Classic Malaysian coffee to KOPI PENG Iced coffee, the coffee menu offers Malaysia’s rich coffee heritage.
Under Lavonne Hospitality, Koptiam Lah aims to bring a style of Malaysian coffee, food, and baked goods never seen before in India. The eatery has Joonie Tan, a prominent cake artist who grew up in Malaysia and works in India. Chef David D’Souza is the Head Chef at Kopitiam Lah while Chef Darren Teoh is the consultant chef for Kopitiam Lah, and the chef-patron of Dewakan in Kuala Lumpur, Malaysia’s first ever two Michelin Star restaurant.
So, when are you visiting Kopitiam Lah?
Where: Ground Floor, 1088, 12th Main Rd, Doopanahalli, Indiranagar, Bengaluru
When: Tuesday-Sunday
Cover image credits: Kopitiam Lah