KUALA LUMPUR, April 3 — On the outside, this eatery in Taman Gembira looks like it suffers from dual personality syndrome: the signboard says, “Hakka Kopitiam” while a banner underneath proclaims, “Happy Prawn Mee”.
Once you slide open their glass doors, you will be greeted by a cool, clean spot where almost every table has ordered a bowl of Penang Prawn Noodles or Fried Prawn Noodles.
The restaurant captures diners’ attention with a wide array of choices, ranging from wantan noodles and Hakka mee to daily specials like traditional slow-cooked soup, braised pork trotters and curry chicken.
The owner may be Hakka but the menu expanded to include Penang favourites, like prawn noodles and white curry mee.
It’s also one of the rare few that offer Singapore-style fried prawn noodles, possibly to extend the use of the same ingredients from the prawn noodles they offer.
Fried Prawn Noodles (RM11 for small, RM12 for big) is a tangle of wok fried thin yellow noodles with a few bee hoon strands, dotted with prawns and pork slices.
Its light flavour comes from the prawn broth rather than the smokiness of wok frying, accentuated by the chilli sauce on the side, which has a tangy-spicy profile reminiscent of those paired with a bowl of pan mee.
A deeper savoury flavour is best experienced with a bowl of Penang Prawn Noodles (RM10 for small, RM11 for big) built by simmering pork and prawns until everything transforms into a murky brown broth.
Meals are made better here with their array of side orders like the Crispy Fried Pork.
It’s not on the menu because it’s served with the Hakka mee but this fried pork marinated with nam yue (red fermented beancurd) is a snacker’s dream.
Each piece of marinated meat is coated with a light, crispy crust dimpled with bubbles.
Be warned: you may find yourself finishing the whole plate, much like those cannot-put-down potato chips you binge on while watching a gripping movie.
This fried pork is often transformed into a plate of Hakka char yoke once it is braised in a sauce together with crunchy black fungus.
This place also offers Homemade Hokkien Meat Rolls, which an external supplier prepares and are available elsewhere.
Inside these traditionally made ngoh hiang covered with pig caul fat is juicy minced pork mixed with diced carrots and onions.
Hakka Yong Tau Foo may not have salted fish in its meat and fish filling but it still has a nice chunky bite.
Unlike the usual pairing, which is drenched in a brown taucu sauce, this version is prepared the old-fashioned way: lightly dressed with fermented soybeans.
Each piece is RM2.50, and an order requires a minimum of four pieces.
A meal here is not complete without their thick, fragrant Ipoh white coffee to stave off any sleepiness later.
Previously known as Hakka Delights, they relocated to this spot from nearby Taman Continental.
Restoran Hakka Kopitiam
Tel:019-3773966
Open: 7.30am to 2.30pm (Monday to Sunday) 5pm to 9pm (Tuesday to Sunday)
*This is an independent review where the writer paid for the meal.
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