other beverages chin chow drink – grass jelly drink

Other Beverages

• Chin Chow Drink– Grass Jelly Drink

Other Beverages

• Bandung– Rose Syrup with Condensed Milk

Other Beverages

• Soya Bean Milk

Other Beverages

• Milo Dinosaur– conventional Milo served with lots of Milo powder

on top

Other Beverages

• Horlicks Dinosaur– conventional Horlicks served with lots of Horlicks

powder on top

Other Beverages

• Sugar Cane Juice

Kopitiam Language

Food

Chinese Food

Chinese Food

• Bak-Kut Teh– pork-rib soup made with a variety of Chinese

herbs and spices

Chinese Food

• Bak Chang– savory rice dumplings, usually pork (bak) filled

alongside mushrooms and salted egg yolk, steamed in bamboo leaves

Chinese Food

• Bak Chor Mee– noodles with minced pork or chicken and other

ingredients, served dry or with soup. Usually the flat, tape-like mee pok noodle is used

Chinese Food

• Ban Mian – hand-made flat noodles served with vegetables,

minced meat, sliced mushrooms and an egg in an ikan bilis-based soup

Chinese Food

• Chai Tow Kway– diced and stir-fried radish with an egg mixture.

Chinese Food

• Char Kway Teow– thick, flat rice flour (kuay teow) noodles stir-fried

in dark soy sauce with prawns, eggs, beansprouts, fish cake, cockles, green leafy vegetables, Chinese sausage and some lard.

Chinese Food

• Char Siew Rice– Cantonese dish of rice served with barbecued

pork in a thick sauce.

Chinese Food

• Chee Cheong Fun– a thick, flat sheet of steamed-rice flour which is

made into rolls, sometimes with a pork, chicken or vegetable filling. It is served with a sweet soy bean sauce

Chinese Food

• Chok– Cantonese rice porridge in various flavours

including chicken and pork, often served with ikan bilis and either sliced century egg or fresh egg.

Chinese Food

• Chee Kway– steamed rice cake topped with preserved radish;

usually eaten for breakfast.

Chinese Food

• Claypot Chicken Rice– rice cooked with soy sauce in a claypot, then

topped with braised chicken and Chinese sausage. It may also include salted fish and is often enjoyed when the rice at the bottom is charred

Chinese Food

• Curry Chicken Noodles– yellow egg noodles in chicken curry

Chinese Food

• Drunken Prawns– prawns cooked with Chinese rice wine

Chinese Food

• Duck Rice– braised duck with rice cooked with yam and

shrimps or it can simply be served with plain white rice, served with a thick dark sauce

Chinese Food

• Egg Tarts– Cantonese pastry of yellow egg custard baked in a

pastry shell. Commonly served at Dim Sum and popular seller at bakeries.

Chinese Food

• Fish-head Bee Hoon– a kind of noodle soup in which the main

ingredients are rice vermicell and fried fish head (separated into chunks). This dish is notable for the creamy, rich soup, which is typically made using a mixture of fish stock and milk – the latter being an uncommon ingredient in Chinese cuisine.

Chinese Food

• Fried Rice– Day-old rice is fried with various meat chunks and

vegetables, along with eggs

Chinese Food

• Hainanese Chicken Rice– flavorful steamed chicken served with rice cooked

in chicken stock. Normally eaten with chili sauce, dark soy sauce, and ginger paste. A common variation is using roast chicken instead.

Chinese Food

• Hae Mee– yellow egg noodles in a rich broth made from

prawn and pork rib stock, topped with whole or sliced fresh boiled prawns.

Chinese Food

• Hokkien Mee– rice vermicelli and yellow noodles fried with

shrimp, sliced cuttlefish and lard bits.

Chinese Food

• Hor Fun– flat rice noodles in gravy often served with fish or

prawns. A common variation is using beef instead

Chinese Food

• Hum Chim Peng– deep-fried Chinese bun-like pastry sometimes

filled with bean paste.

Chinese Food

• Kaya Toast– a traditional breakfast dish. Kaya is a sweet

coconut and egg jam, and this is spread over toasted bread.

Chinese Food

• Kway Chap– Teochew dish of flat, broad rice sheets in a soup

made with dark soy sauce, served with pig offal, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.

Chinese Food

• Lor Mee– a Hokkien noodle dish served in a viscous, dark

soy sauce-based broth with meat roll slices, fishcake and beansprouts.

Chinese Food

• Ngoh Hiang– a food composed of combining various vegetables,

seafood and/or meats

Chinese Food

• Oyster Omelette– oysters fried with a special flour-and-egg mixture

Chinese Food

• Pau– steamed bun with wide assortment of fillings such

as char siew, minced pork, red bean paste, lotus paste or vegetables

Chinese Food

• Pig’s Organ Soup– a soup-based variant of kway chap

Chinese Food

• Popiah– Hokkien/Chaozhou-style spring roll or rolled

crepe, stuffed with stewed turnip, Chinese sausage, shrimps and lettuce

Chinese Food

• Rojak– a vegetable salad with a topping of dark prawn

paste

Chinese Food

• Soon Kway– a white vegetable dumpling with savoury sauce

Chinese Food

• Vegetarian Bee Hoon– thin braised rice vermicelli to which a choice of

various gluten, vegetable, or tofu-based delicacies may be added.

Chinese Food

• Wanton Mee– yellow noodles with chicken or pork or prawn

dumplings. Often served with slices of barbecued meat

Chinese Food

• Yong Tau Foo– variety of vegetables stuffed with fish and meat

paste cooked in a light ikan bilis-based soup. May also be eaten "dry" with sweet bean and chili sauces

Chinese Food

• You Tiao– fried dough crullers

Chinese Food

• Yu Sheng– raw fish salad traditionally eaten during Chinese

New Year

Malay Food

Malay Food

• Acar– pickled vegetables and/or fruits with dried chilli,

peanuts, and spices

Malay Food

• Agar Agar– agar extracted from seaweed that is usually

moulded into a jelly-like cake, sometimes with layers and colourings, and in various shapes.

Malay Food

• Ayam Goreng– Fried Chicken

Malay Food

• Ayam Bakar– grilled chicken with spices

Malay Food

• Ayam Percik– barbecued chicken with a sweet-spicy marinade

Malay Food

• Ayam Penyet– fried "smashed" chicken that has been adapted

from Indonesian cooking

Malay Food

• Ayam Pedas– seafood and vegetables cooked in a sauce

consisting of tamarind, coconut milk, chilli, and spices

Malay Food

• Bakso– meatballs served with noodles

Malay Food

• Bagedil– mashed potato mixture that is fried into patties,

eaten alongside Mee Soto

Malay Food

• Curry Puff– flaky pastry usually stuffed with curried chicken,

cubed potatoes and a slice of hard-boiled egg. Sometimes sardines are used in place of the chicken.

Malay Food

• Dedeng Paru– Indonesian dish of "dried" beef lung cooked in

spices

Malay Food

• Gado gado– Traditional Indonesian salad with spicy peanut

dressing

Malay Food

• Goreng Pisang– bananas rolled in flour, fried and eaten as a snack.

Malay Food

• Gulai Daun Ubi– potato leaves stewed in coconut milk

Malay Food

• Keropok– deep fried crackers usually flavored with prawn,

but sometimes with fish or vegetables

Malay Food

• Ketupat– Malay rice cake. Steamed in square-shaped

coconut leaf wrapping. Usually served with satay

Malay Food

• Lemak Siput– shellfish cooked in a thick coconut milk-based

gravy

Malay Food

• Lontong– compressed rice cakes in spicy vegetable soup

Malay Food

• Mee Rebus– yellow egg noodles served in a thick sweet-spicy

sauce made from fermented soy beans. Often served with a hard-boiled egg and shredded tofu puffs

Malay Food

• Mee Siam– or thin rice noodles in a tangy spicy soup; may also

be served "dry". Often served with a hard-boiled egg

Malay Food

• Mee Soto– spicy chicken noodle soup, now often served non-

spicy

Malay Food

• Nasi Ayam Penyet– Indonesian dish of flattened, lightly battered or

batter-less, fried chicken served with spicy sambal, vegetables, and chicken-flavoured rice

Malay Food

• Nasi Goreng– a spicy and sweet fried rice dish which originated

from Indonesia

Malay Food

• Nasi Lemak– coconut rice with omelette, ikan bilis, peanuts,

cucumber, sambal, and sometimes fried chicken or otak-otak

Malay Food

• Nasi Padang– an Indonesian meal of steamed rice with a wide

choice of meat and vegetable dishes ranging anywhere from fried chicken to curried vegetables

Malay Food

• Nasi Kuning– Javanese dish of rice cooked in coconut milk and

colored yellow using tumeric

Malay Food

• Otah– spicy fish cake grilled in a banana leaf wrapping

Malay Food

• Oxtail Soup– oxtail cooked to tenderness in a soup with

nutmeg, cloves, chilli, and spices

Malay Food

• Rendang– beef slow-cooked in coconut milk and spices

which originated in Sumatra

Malay Food

• Roti John– egg-dipped bread filled with various ingredients

(usually meat and onions) and then fried. Accompanied with chilli sauce

Malay Food

• Roti Jala– Fried lace pancakes usually served with curry

Malay Food

• Satay– grilled meat on skewers served with spicy peanut

sauce and usually eaten with ketupat, cucumber and onions

Malay Food

• Soto Ayam– a spicy chicken soup which features chicken

shreds, rice cakes and sometimes begedil

Indian Food

Indian Food

• Muruku– a circular type of crackers

Indian Food

• Appom– a fermented rice pancake

Indian Food

• Murtabak– a variety of roti prata with minced mutton/beef

and onion folded within the dough

Indian Food

• Thosai– rice and lentil pancake

Indian Food

• Vadai– spicy, deep-fried snacks that are made from dhal,

lentils or potato

Indian Food

• Pappadom– type of southern Indian wafer

Indian Food

• Mamak Rojak– dish of various vegetables and fruits, beancurd,

seafood deep fried in batter, crushed peanuts, crispy dough crullers, and a spicy and sweet chilli sauce

Indian Food

• Nasi Briyani– a flavoured rice dish cooked or served with

mutton, chicken, vegetable or fish curry. Basmati rice is used.

Indian Food

• Naan– a flatbread cooked in a tandoor oven

Indian Food

• Chapati– unleavened flatbread

Indian Food

• Tandoori– marinated meat, usually chicken in a mixture of

spices and yoghurt and cooked in a clay oven

Indian Food

• Butter Chicken– dish of chicken cooked in a gravy of spices,

yoghurt, butter and tomato

Indian Food

• Roti Prata– local evolution of the Pakistani and Indian paratha

Fusion Food

Fusion Food

• Laksa– rice noodles in a coconut curry gravy with shrimp,

egg and chicken. Peranakan in origin.

Fusion Food

• Fish Head Curry– The head of an ikan merah (literally "Red fish") –

which is red snapper, is stewed in curry with vegetables. Usually served with either rice or bread

Fusion Food

• Mee Goreng– yellow egg noodles stir fried with ghee, tomato

sauce, some chilli, egg, vegetables and various meats and/or seafood

Fusion Food

• Oat Prawn– prawns that have been stir fried with sweetened

oats

Fusion Food

• Kueh Pie Tee– a thin and crispy pastry tart shell filled with a

spicy, sweet mixture of thinly sliced vegetables and prawns

Fusion Food

• Satay Bee Hoon– thin rice vermicelli served with spicy satay sauce

Fusion Food

• Sambal Kangkong– a dish of leafy green vegetables (water spinach)

fried in sambal

Fusion Food

• Tahu Goreng– fried tofu with sweet sauce

Start your Singapore ‘makan’ journey now by

ordering these food at our very own KOPITIAMS!

The End

Thank You!