Kopitiam Lah, India’s first Malaysian kopitiam, has opened its doors in Bengaluru’s bustling Indiranagar, offering a taste of Malaysia’s rich culinary culture and community spirit. Joonie Tan, the visionary behind this new eatery, describes it as much more than just a coffee shop. “‘Kopitiam’ means coffee shop, but in Malaysia, it’s a way of life,” says Tan. Originating from post-World War II Chinese immigrants in Malaysia, kopitiams have long served as a place for friends, family, and neighbors to connect. With Kopitiam Lah, Tan aims to create this experience in her adopted city of Bengaluru.
The Team Behind Kopitiam Lah
Joonie Tan, a Bengaluru-based pastry artist and co-founder of Lavonne, is the driving force behind Kopitiam Lah, which she runs alongside head chef David D’Souza. D’Souza, who has worked with renowned culinary institutions, brings his expertise to the kitchen, while the team collaborates with celebrated Malaysian chef Darren Teoh, a two-Michelin-starred chef, to perfect the recipes. Together, they have spent over a year researching and crafting a menu that captures the essence of Malaysian kopitiams.
A Menu Infused with Tradition and Flavor
Kopitiam Lah’s menu showcases the traditional flavors of Malaysia. Breakfast begins with classics like half-boiled eggs with soy sauce, kaya toast with coconut jam, and Malay kopi—a strong, caramelized coffee sweetened with condensed milk. Lunch and dinner feature small plates, such as curry puffs, wontons, and comforting staples like nasi lemak and roti canai with mama’s curry. The otak-otak, a delicate fish custard wrapped in banana leaves, evokes a familiarity similar to Indian patrani macchi, bridging cultures through taste.
One of the highlights is the nasi lemak, a fragrant pandan-coconut rice served with a range of accompaniments and options like rendang, available in beef, chicken, or jackfruit versions. Other unique dishes include rojak, a fruit and cracker salad with a tangy dressing of tamarind, shrimp paste, and palm sugar, and the creamy, spicy laksa, a noodle soup that transports diners to the vibrant streets of Kuala Lumpur.
A Sip of Malaysia in Every Cup
Kopitiam Lah’s beverages bring a true taste of Malaysia. The traditional kopi is rich and full-bodied, brewed from dark-roasted beans and served with condensed or evaporated milk, while the teh tarik, a smooth black tea with milk, mirrors the familiar chai of South India. A unique twist is the carrot milk, a sweet blend of boiled carrots, honey, and evaporated milk, reminiscent of North Indian carrot kheer.
A Space That Captures the Heart of a Kopitiam
The interiors of Kopitiam Lah pay homage to Malaysian coffee shops, with thoughtful design elements that make the space both welcoming and nostalgic. The 72-seat layout features both indoor and outdoor seating, including a cozy kopi bar with high stools, offering guests a glimpse into the bustling kitchen through a large window. Green and white tiles, cushioned cane chairs, and hibiscus motifs add to the authentic vibe, while vintage artifacts, handpicked by Tan from Malaysian flea markets, give the space a personal touch. Iconic details like the Maneki Neko, a waving cat statue, and tins of Milo on the coffee counter bring to life the true charm of a Malaysian kopitiam.
A Community Hub and Culinary Bridge
Kopitiam Lah is more than just a place to eat; it’s a cultural bridge between Malaysia and India, allowing guests to experience Malaysian flavors and traditions in the heart of Bengaluru. From the first bite to the last sip, every dish and drink reflects the team’s commitment to authenticity and community.
Website – www.kopitiamlah.com
Instagram – @kopitiamlah
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