Published on 2020-05-7

让大家久等啦！来胡同南洋茶室聊聊天。八卦一下，笑一个，开心一下！

Will You Be My KakiKopi this year? Chit Chat, Gossip and Have a Laugh! ^^

在非常时期，相信很多人都在家中享受到了穆禄外卖，也是为了新品牌所做的菜品。东南亚有中国一半的人口，大概6.5亿，其中5%为华裔，算上华裔血统的人口很可能有接近50%。东南亚因为历史缘故深受中国文化影响，其中包括生活习俗和餐饮文化。而说起美食，kopitiam或者茶室遍布东南亚，尤其马来西亚、新加坡、文莱、印尼以及泰国南部。Kopi在马来语是咖啡的意思，tiam是在福建/客家/海南话 店的意思。所以很多八卦都会在kopitiam发生的喔。这个夏天南洋茶室隆重与大家见面，敬请期待。

Many of you may have tried MULU delivery which served as a prelude for our new kopitiam concept. Kopitiam is a traditional coffee shop found everywhere in Malaysia, Singapore, Indonesia, Brunei and Southern Thailand. The population of Southeast Asia is half of that of China, at around 650million, and 5% are ethnic Chinese, but if include those with Chinese parentage, then there could be close to 50%. It is undeniable that Southeast Asia was and still is very much influenced by Chinese culture, especially through food and customs. And when it comes to food, you have traveled to Southeast Asian part of Malaysia, Singapore, Indonesia and Brunei only if you have had a sip of coffee at kopitiam. The word kopi is a Malay term for coffee, and tiam is the Hokkien/Hakka/Hainanese term for shop, and is mainly run by ethnic Chinese. So this summer, stay tuned for KAKIKOPI, new concept by MULU. KAKIKOPI literally means Coffee Buddy. Will You Be My Kaki Kopi?

穆禄胡同再度重启周末的南洋茶室早午餐啦。让大家久等啦！

每人168元含饮料畅吃Jasmine喜爱的东南亚传统早餐。哇喔～ Nom～Nom～

Finally MULU Hutong is relaunching its famous weekend kopitiam brunch! Apology for the wait.

At RMB168 per person inclusive drinks, all you can eat, you get to experience Jasmine's favorite traditional kopitiam breakfast in one of Beijing's oldest hutong. Wow~Nom~Nom~

爱吃榜 Good Eats

砂拉越叻沙 Sarawak Laksa

砂拉越叻沙是每一位砂拉越子民都会想念的地道小吃，也是Jasmine每天都能吃的美食。所以它是穆禄招牌里的镇店之宝。砂拉越叻沙源自Jasmine奶奶的母亲的秘方，以7种蔬菜和配料、鸡骨和虾壳5个小时熬制而成的高汤，保证了其甜度，之后再加入36种香料和香草，配上叻沙酱煮2小时的叻沙有着多种的层次，让入口的每一次都产生不一样的惊喜，十分勾人。与新加坡吃到的叻沙不一样，砂拉越叻沙用的是江排米粉搭配豆芽、鸡蛋丝、鸡肉丝、虾、香菜，在吃的时候挤上小青桔和自制参峇酱。人们称它为“嗦一口会上瘾的一碗粉”，多种的层次刺激着味蕾，真正让人享受与沉醉。已故知名美食家Anthony Bourdain曾经想把它带到纽约，并把砂拉越叻沙称为“神的早餐”。

Sarawak Laksa is the all-time favorite of all Sarawakians and this is the dish Jasmine can have everyday! Thus, it is not surprising that it is the hero dish amongst MULU's signatures. Based on Jasmine's grandmother's recipe, MULU's laksa recipe starts with a broth made from chicken bones, prawn shells and seven types of vegetables that is simmered for five hours, which is similar to the technique for making French consomme. The broth is then combined with MULU's secret weapon, the laksa paste which is made from scratch, in-house with 36 different herbs and spices that is painstakingly cooked for 12 hours, and then simmered for a further two hours. This long, slow cooking process creates an intensely layered soup that is packed with flavors.

Unlike Singapore laksa, Sarawak laksa uses less coconut milk, and includes rice vermicelli noodles topped with bean sprouts, shredded chicken, shredded omelette, prawns and puffed tofu, and garnished with coriander and fried shallots. The laksa is then served with fresh kalamansi lime and home-made sambal for extra kick. It is worth mentioning that the late Anthony Bourdain even called Sarawak Laksa "breakfast of the gods".

肉燥鱼丸面 Bakcho Mee Pok

干拌面在东南亚因为籍贯和地域的不同，在马来西亚砂拉越当地的福建人和客家人称之为哥罗面（Kolok Mee），应该是广东人带到当地的做法，取粤语“干捞面”的谐音。在印尼和泰国，相似的面条叫bakmi（福建谐音“肉面”），新加坡称之为bak-cho-mi（福建谐音“肉燥面”），而在文莱直接说中文干捞面。不管是肉燥面、哥罗面、干捞面或者干拌面，它是有温度的街头美食。穆禄以传统做法用特别熬制的葱油拌上烫7秒熟的面条，加上香喷喷的肉燥、潮汕鱼丸和鱼饼，以及调味料再撒上葱花、干葱及砂拉越白胡椒粉，就是一碗饱足又美味的家乡味。面条是每天新鲜擀的南洋手工面，而且这碗面条让在北京的东南亚盆友们吃哭了，想家了！

Mee Pok means flat noodle, almost like a thinner cross between fettucini and linguine. MULU has improvised her popular comfort food Kolok Mee into what is popularly known in Singapore as Bakcho Mee, which literally translated as minced meat noodles in Hokkien dialect. This is a soulful breakfast favorite of most people in Southeast Asia, and there is really no secret ingredients, mainly shallot oil, some soy sauce, Sarawak white pepper, and hand-made noodles cooked in 7 seconds al-dente, tossed together and garnished with minced meat, Teochew fishball, fishcake, spring onions and fried shallots...and voila, your bakcho mee pok is ready to be served. This is the best comfort food, and perhaps your best hangover food. ^^

特别椰浆饭 Nasi Lemak Special

在马来西亚每天早晨的著名马来早餐非椰浆饭莫属。虽然这道菜也可在有马来民族的新加坡、文莱、南泰国以及印度尼西亚都能找到，但是椰浆饭还是属于马来西亚的国菜。香米饭是用椰浆和班兰叶煮，灵魂在辣咸甜叁巴酱，再配上香脆的花生、炸小鱼干、水煮蛋和花生。话说，连文莱苏丹也是椰浆饭的头号粉丝。

Although it is also native dish in neighboring Singapore, Brunei, Southern Thailand and Indonedia, nasi lemak is considered the national dish of Malaysia, and is common breakfast of the region. Nasi Lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf and served with the soul of the dish - sweet savory spicy sambal, boiled egg, crispy peanuts, savory anchovies and cucumber. It is also known that nasi lemak is also one of the favorites of the Sultan of Brunei.

加央牛油吐司 Kaya Butter Toast

每天早晨最幸福的早餐就是两个半生熟蛋撒白胡椒粉和酱油，再配两片夹着加央酱和牛油片的吐司，还有一杯咖啡乌或者三色奶茶。加央酱是传统娘惹的“果酱”，用了鸡蛋、椰奶、班兰叶和糖慢火加上搅拌过程经历两个小时才能完成的“果酱”。简单的材料却不简单的做法因为要保证酱的滑度和颜色。1920年代便出现在马来西亚、新加坡，而大多数都是海南人开的茶室。半生熟蛋的吃法其实也是在英国殖民时期开始出现。在上世纪都是用碳烤的做法烤面包、煮咖啡、熬加央酱，增加了一丝的碳香味。

The ultimate comfort breakfast food is none other toast spread with sweet coconut jam called kaya, sandwiched with thinly sliced butter, which adds a tinge of savoriness. Paired with two soft eggs drizzled with soy sauce and white pepper, stir up and slurp down or dip the toast into creamy egg, a sense of undescribable pleasure. Kaya jam is made of simple ingredients like eggs, coconut milk, sugar and pandan leaves, slow cooked and stirred consistently for 2 hours to ensure the smooth creamy texture and perfect color. Credited to the Hainanese who operated kopitiam since 1920s in Malaysia and Singapore. Softboiled egg consumption is probably caught up during the British colonial period. Charcoal is widely used in cooking coffee, making toasts, and brewing coffee in the early days, adding a hint of smokiness.

幸福小吃拼盘 Happiness Platter

甜入心里 Sweet Satisfaction

还等什么，位置有限，赶紧预约喔！

Wait No More. Please call to secure your seat today!

日期 Date

每周六及周日（2020年5月9日开始）

Every Saturday & Sunday（9 May 2020 onwards）

时间 Time

11:00AM - 12:30PM

1:00PM - 2:30PM

（每个时间段仅限20位；Limited to 20 persons per session）

地点 Venue

北京市东城区辛寺胡同7号

No.7, Xinsi Hutong, Dongcheng District, Beijing

预定方式 RSVP

010-6400 3627

155 0115 3627

wechat: ilovemulu

关于穆禄胡同

About MULU Hutong

穆禄胡同从2013年以来作为中国-东南亚文化交流小院，并以预约制胡同创意菜成名。通常建议至少两周前预定。菜品随季节以及主厨当天决定而变化，有时按位上，偶尔分享，没有零点，多数时间没有固定菜单。但是保证食客吃得满足开心。

注：晚餐私人订制预订较多，请提前两周预约。

MULU Hutong is a bespoke private dining courtyard with two terraces by reservation onlysince 2013, and made its name from her Southeast Asian flair of hutong cuisine. Reservation at least two weeks in advanced is recommended. Dishes changes according to season and Chef's decision on the day; service by the course, no ala-carte menu, and most of the time, no fixed menu. We ensure pure satisfaction and happiness dining at Mulu Hutong, the ultimate culinary experience in Beijing.

Note: We are quite booked up; please call for any opening.

室内环境就像在家里一样 Feels just like at home

室外屋顶花园 Romantic Outdoor Terrace

更多的与世界各地厨师的联合活动将会陆续登场。

唯有美食能把人拉得更近。

因爱相聚，因美食相知相惜。

More events with Chefs around the world bringing diversity together,

sharing and creating better understanding between one another

through good food.

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