Instagram Post 1/4/2019
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Nonya cuisine came about as the a result of Chinese immigration to Malaysia and Singapore during the 15th through 17th centuries; it’s a happy admixture of Chinese and indigenous Malay cooking with a soupçon of Portuguese, Dutch and British elements tossed in for good measure. Heritage aside, it’s hands-down delicious. The outstanding Kopitiam (Hokkien for “coffee house”) brings this cuisine to their super casual eatery at 151 East Broadway on Manhattan’s Lower East Side.
 Pandan Chicken – gently seasoned ground chicken formed and swaddled in pandan (aka screwpine) leaf;  denuded. Add the browning maillard effect and the permeating flavor of pandan and you’ve got a perfect snack.
 Pan Mee – chewy, hand pulled, roughhewn noodles are the star of this anchovy broth that also features crispy fried anchovies, wood ear mushrooms, spinach, and minced pork;  droolworthy photo.
 Lobak – Five-spice seasoned pork roll wrapped in beancurd sheet and fried. Gotta love it!
 Salted Egg Chicken Wings – Wings are always great, of course, but the salted egg condiment is a flight of fancy that sends this snack over the top.
 Dessert anyone? Malaysian desserts aren’t overly sweet and these two filled the bill nicely. Pulut Tai Tai (pulut is Malay for glutinous rice) tinted with the suddenly ubiquitous blue morning glory flower (that’s the tai tai part) keeping company with Kuih Lapis, the puffy, thousand layer butter cake touched with cinnamon. Kuih are bite-sized sweets or snacks (spelled kueh in Singapore or kue in Indonesia) and lapis means layers; kaya (delicious coconut egg jam) on the side.