Published on 2020-07-14

何谓南洋茶室？

南洋是明代以及清代时期对东南亚区域的称呼。从早在600多年前郑和下西洋之后，就引发了一股中国移民风至东南亚的风气，在此同时大量的中国移民也把中国广泛的文化带到当地与当地的文化相融合。1950年代开始，国内移民东南亚风气不断，造就了东南亚6.5亿人口中5%为华裔，而有华裔血统的人口很可能接近50%；所以东南亚生活习俗和餐饮文化深受中国文化影响。

据民间统计，第一批开茶室或者咖啡店（kopitiam）的人也是从1920年代开始，将南洋美食与中国美食互相融合。到了1940年代末东南亚各地也掀起茶室风，这些茶室大多由华人开设并遍布东南亚，尤其马来西亚、新加坡、文莱、泰国南部、菲律宾等。KOPI在马来语是咖啡的意思，TIAM是福建/客家/海南话店的意思。而KAKI是脚的意思，在马来语也可以算是经常聚一起完成一项兴趣爱好的朋友，比如一起打高尔夫球的朋友可以叫做Kaki Golf，一起打麻将的叫Kaki Mahjong。所以KAKIKOPI是喜欢聚在一起泡在茶室喝咖啡、吃面条的朋友。所以很多八卦都会发生在kopitiam喔。在此公布南洋茶室正在低调试营业中喔！

在这里，我们在传承着未来将可能遗失掉的传统美食文化以及海外华人几代以来坚持不懈的精神。

那。。。你愿意做我的咖啡饭友吗？

PS: 我们还在调试，如有不周到之处请多多包涵。我们将努力做到最好！

所有美食源自家传秘方并用很多爱心烹饪。所有汤底都是用最新鲜的食材熬煮5小时以上，天然，无添加味精。我们不做猪肉。

What is KAKIKOPI？

Fun Fact: Kopitiam literally means "coffee shop", as it is a bilingual portmanteau comprising of the Malay word "kopi" (coffee) and the Hokkien word "tiam" (shop). Indeed, this word represents the rich multiculturalism that is synonymous with Southeast Asia. Kopitiams are tradtional coffee shops found at almost every corner in Malaysia, Singapore, Indonesia, Brunei, the Philippines and Southern Thailand.

And this fascinating concept is now right at your doorstep!

The population of Southeast Asia is half of that of China, at around 650million, and 5% are ethnic Chinese. However, when one includes those with Chinese parentage, then there could be close to 50% ethnic Chinese in Southeast Asia. It is undeniable that Southeast Asia was and still is very much influenced by Chinese culture. And one can claim to have traveled to Malaysia, Singapore, Indonesia and Brunei only if you have had a sip of coffee at a kopitiam!

Now, KAKIKOPI, which literally means Coffee Buddy, a new concept by MULU is currently running a soft launching. With KAKIKOPI, we hope preserve the culture and heritage of Southeast Asian streetfood and homecooking, lest it be forgotten one day.

SO... Will You Be My Kaki Kopi?

PS: As we are still honing and fine-tuning our processes, we sincerely apologize for any shortcomings.

Everything is cooked from love from our family recipes. All the soup and broths are made from the freshest ingredients with zero MSG. We are pork-free.

必吃榜 Must Eats

砂拉越叻沙 Sarawak Laksa

知名美食家Anthony Bourdain把砂拉越叻沙称为“神的早餐”，也是店里招牌的镇店之宝。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，保证了其鲜甜，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。一碗看似简单的汤底却用了20小时的过程烹饪出来。与新加坡吃到的叻沙不一样，砂拉越叻沙的椰浆成分相对少，而且用的是江排米粉搭配豆芽、鸡蛋丝、鸡肉丝、虾、豆泡、香菜、炸干葱，在吃的时候挤上小青桔和自制叁峇酱。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。

"Breakfast of the Gods" as referred by Anthony Bourdain, Sarawak Laksa is the all-time favorite of Jasmine's and based on her grandmother's recipe! Thus, making it the hero dish amongst the signatures. The dish 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.

加央牛油吐司配半生熟蛋

Kaya Butter Toast with Soft Egg

每天早晨最幸福的早餐就是两个半生熟蛋撒砂拉越白胡椒粉和酱油，再配两片夹着班兰加央酱和冻牛油片的吐司，还有一杯咖啡乌或者三色奶茶。加央是传统娘惹的”果酱“，采用鸡蛋、椰浆、班兰叶汁和汤慢火加上搅拌过程历时两个小时才完成的香气扑鼻的“果酱”。简单的材料却不简单的做法只为保证酱的滑度和颜色。这是一种从20年代传承下来的古早味。半生熟蛋的吃法其实也是在英国殖民时代开始出现。在上世纪都是用炭烤的做法烤面包、煮咖啡、熬加央酱，增加了一丝的炭香味。

The ultimate comfort breakfast food is none other than toast spread with sweet fragrant coconut jam called kaya, sandwiched with thinly sliced cold butter, which adds a tinge of savoriness. Paired with two soft-boiled eggs drizzled with soy sauce and white pepper from Sarawak, stir up and slurp down or dip the toast into creamy egg, a sense of undescribable pleasure. Kaya jam is made of simple ingredients such as eggs, coconut cream, sugar and pandan leave extract, slow-cooked and stirred consistently for two hours to ensure the smooth creamy texture and perfect color.

This carries the nostalgic taste dating from 1920s and the heritage is still going strong. Soft-boiled egg consumption is probably caught up during the British colonial period. Charcoal was widely used in brewing coffee, making toasts, and cooking the kaya jam in the early days, adding a hint of smokiness.

海南鸡饭Hainan Chicken Rice

虽然前身是海南文昌鸡，但是这是一道中国海南找不到的味道，而且是成为新加坡的国菜之一。在马来西亚和泰国也均有各自的版本。在30年代海南人移民到南洋把文昌鸡这道菜发扬光大成为当地的特色。海南鸡的特色就是去骨，米饭是用葱、姜、蒜、香茅、南姜、班兰叶和鸡汤煮的，香喷喷让人垂延三尺。鸡肉是浸泡技术让它滑嫩。在南洋茶室，我们采用了每天限量供应的新鲜跑地清远鸡。醮酱少不了现做的辣椒酱、姜戎和焦糖黑酱油。

Considered as one of the national dishes of Singapore, this dish is also commonly found in Malaysia. Thailand also offers its version. Although it is called Hainan Chicken Rice, the taste of this dish is no where to be found in Hainan, China. The dish was created by immigrants decades ago and adapted from the Hainanese dish Wenchang Chicken. The rice which is cooked in chicken broth, garlic, galangal, onion and pandan leaves makes the fragrance unforgettable.

A good chicken rice must have perfectly poached chicken that is tender, moist and silky smooth. Here, we use fresh free-range Qingyuan chicken, thus limited daily. Important condiments which come with the dish is chilli sauce, ginger sauce and thick caramelized dark soy sauce.

槟城炒粿条 Penang Char Kway Teow

“锅气“是火候的表达，也是烹制一份槟城炒粿条的关键。各种新鲜明虾、鱼饼、韭菜、豆芽在高温下尽情翻滚、跳跃，直到一切都融为一体，搭配充满着回忆的辣酱---配方来自于一位在槟城炒了3代的80岁的老爷爷，完美呈现属于槟城街头的原汁原味。

This quick-fried flat noodle dish with prawns, fish cake, beansprouts and Chinese chives and home-made spicy sauce (of which recipe came from 80 year old grand-uncle who has been frying kway teow for three generations in Penang) is full of smoky charry flavor of the wok, also known as "wokhey" amongst Malaysians, Hong Kongers and Singaporeans; the smell when it hits table will transport you straight to the streets of Georgetown.

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Jasmine妈妈的辣咸甜叁巴酱，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 from Jasmine‘s mom, 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.

明虾冬阴功汤 Tom Yum Goong

泰国的国菜，冬阴功汤翻译成酸辣虾汤。开胃、酸、辣、鲜、香是这道菜的成功法则。材料有用虾壳、鸡骨、香茅、泰国香菜、朝天椒、柠檬叶和南姜熬煮出来。泰国本土偏爱清汤底，要浓郁一些便加少许椰奶。

A national dish of Thailand, Tomyum Goong is literally translated as hot and spicy prawn soup. The key ingredients are not complicated, good stock made from chicken and prawn, lemongrass, chilli, Thai cilantro, galangal and kaffir lime leaves. The success of this dish is defined from the balance of sour, spicy, sweet, umami and savory elements. The local Thais usually prefers clear soup, and for those who prefers thicker flavor, coconut milk can be added.

Beef Adobo 牛肉阿斗波

菲律宾的国菜，这一道是属于菲律宾南部的味道。阿斗波是西班牙语腌制的意思，主要采用醋来烹饪，也称为“醋炖”。我们采用巴西进口的牛肉，以砂拉越黑胡椒粒、苹果醋、椰浆和5种香料慢炖8小时至入口即化。在菲律宾，每家户都有属于自己味道的阿斗波。在南洋茶室我们会搭配传统酸香蒜饭，地地道道的菲律宾美食。

This is the national dish of the Philippines, and our version is more Southern Philippines. Adobo is a Spanish word for marinade, and in English term, it is translated as vinegar-braised. Here, we use Brazilian cut of beef, slow-braised with Sarawak black peppercorn, apple cider, coconut milk and 5 kinds of herbs for 8 hours until it melts in your mouth. Every household in the Philippines has own version of adobo. To make it more authentic, we pair the dish with garlic-vinegared fragrant rice.

牛肉仁当 Beef Rendang

印尼的国菜，这是一道印尼巴当的味道，也是Jasmine奶奶的家传秘方。仁当在印尼语是慢煮的含义源自于Minangkabau族。这道菜早就在16世纪，并在大节庆时才能吃到。不同于咖喱，仁当是干的，酱汁很少，因为都吸进了肉质里。我们采用进口的牛肉，以10种香草青辣椒慢煮9小时至深色。每一种用来煮仁当的香料都带有文化的含义。

Rendang is the national dish of Indonesia, and here at Kakikopi we make Padang style, which is Western Sumatra, and the recipe came from Jasmine's grandmother. Rendang means slow-cook, and this is a dish originated from the Minangkabau ethnic group. Unlike curry, rendang is simmer in coconut milk, kerisik or toasted grated coconut, and herbs and spices for 9 hours until the color turns dark brown and dry, as the meat soaks up all the flavors, making the dish unique. Rendang is usually served during festive seasons and dates back from the sixteenth century.

咖啡乌 Kopi O

在马来西亚和新加坡，光是咖啡就有很多叫法和喝发。

咖啡乌是黑咖啡，不加糖，不加奶，而且是热的。都会放在传统的木槿花印花的杯子。

咖啡是黑咖啡加炼奶。

咖啡C是黑咖啡加三花淡奶。

冰咖啡是黑咖啡加炼奶加冰。

为了不让大家混乱，这次先介绍基础的。哈哈～

There are various ways to order and drink coffee at kopitiam.

KOPI-O means black coffee - no sugar, no milk and usually hot, and best served in the classic thick mug with hibiscus prints. We believe only Kakikopi serves with such cups.

KOPI means black coffee with condensed milk.

KOPI-C means black coffee with evaporated milk.

KOPI Peng means iced coffee with condensed milk.

In order not to confuse you further, we introduce the above basic for now. hehe~

利宾纳苏打 Ribena Soda

儿时的味道。利宾纳是黑加仑糖浆有着很香的洛神花味，颜色也很鲜艳。每个东南亚孩子基本上都有利宾纳陪伴着童年。

Ribena is a nostalgic drinks which accompanies basically most of the Southeast Asian kids. It is a type of blackcurrant syrup with a hint of hibiscus fragrance.

娘惹糕点 Nyonya Kuih

有在追正在热播的小娘惹电视剧的朋友基本上对以下的娘惹糕点应该不陌生。南洋茶室打造各种纯手工制做的娘惹糕点。娘惹糕点基本上都是用粘米粉、面粉、班兰叶汁、香草、椰丝，蒸、煎、炒、包、耗工耗时，为了就是让大家可以吃到最传统的味道。因为工序繁琐，基本上在东南亚也渐渐会遗传。所以我们希望传承，传承，再传承。

For those who are following the currently popular drama sitcom Little Nyonya, you will probably find the following kuih/kue familiar. Nyonya kuihs are usually very labor-intensive, as no short-cut is allowed; only hand-made one by one with rice flour, wheat flour, pandan leave extracts, grated coconut which needs to be toasted, coloring, steamed, pan-fried, wrapped. At Kakikopi, we persevere to offer a wide variety of traditional kuih which are getting rare in the market, even in Southeast Asia.

Curry Puff 咖喱角 △

Bikambon 毕卡糕 △

one-onde 马六甲粿 △

Kuih Dadar 答答粿 △

为了保留传统南洋茶室文化，本店采非预约制。来了客满就排队吧～ ^-^

To stay true to the kopitiam culture, no reservation is required. If we are full, just wait for the next available seats bah~ ^-^

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