"Malaysian and Singaporean flavors haven’t made large inroads in San Gabriel Valley, which tends to favor Cantonese, Sichuan, and other Chinese regions. Still, the melting pot of Peranakan and Malaysian flavors that trickled down into Singapore offers a compelling set of flavor-packed dishes like nasi lewak, Hainanese chicken rice, and roti canai from chef Kenji Tang, who hails from Ipoh, Malaysia. By morning, there’s classic kaya toast with kopi, plus beef rendang and the ever-popular bat kut teh, an herbal pork soup influenced by Hoklo and Teochew communities. Expect long waits during prime meal hours." - Eater Staff, Matthew Kang
Ipoh Kopitiam
