Jason's Kopitiam Trails

Embark on this gastronomic journey with Jason Yeoh as he visits Malaysia's best-loved kopitiams, enjoys their offerings, hears their stories, and finds out where they stand today against the new wave of hipster cafés & modern-day coffee shops. Remaining the backbone of Malaysian food culture and social nucleus within smaller towns, the kopitiam has endured as the favourite rendezvous to meet over a cup of coffee, teh tarik & stack of toast.


Episode 1: Kopi Roastery

In Tampin, Negiri Sembilan, learn how local coffee roasters perfect their coffee - unlike western methods, there's just a few added ingredients thrown into the mix that makes their coffee so fragrant.

Episode 2: Charcoal Toasted Bread

Toasted over high-quality charcoal with hints of smoky flavour, it's not just an old coffee shop style bread, it's perfected over the years to produce that aromatic bread.

Episode 3: Eggs & Toast

In Limbongan, Melaka, one coffee shop has served these soft boiled eggs for decades. And there's no special technique. It's purely traditional here.

Episode 4: Kopi Memories

In Ipoh, Perak, let the locals show you how traditionally smooth and silk coffee & teh are made.

Episode 5: Nasi Kandar

Quintessential in Penang, this Nasi Kandar stall owner came from Ramnad in South India. Find out the simple and delicious beginnings of the iconic Nasi Kandar dish.

Episode 6: Nasi Dagang

A dish shared by the people on the east coast of Western Malaysia and Southern Thailand, Nasi Dagang is a delicious dish of sticky rice steamed with coconut milk. Typically uses more milk than Nasi Lemak would, this is how it's done in Kota Bahru, Kelantan - the traditional way.

Episode 7: Bao & Tea

The secret to the best homemade bak bao? Fresh ingredients, hand made dough, years of practice and a good cup of tea.

Episode 8: Teochew Fishball Noodles

In Kluang, Johor, this light bowl of Teochew fishball noodles may be different from the past, but its still just as delicious with its homemade fishballs and 3-ingredient sauce.

Episode 9: Hainanese Chicken Chop

Let the locals in Negiri Sembilan show you the secret to the juiciest Hainanese Chicken Chop.

Episode 10: Curry Mee

Curry. It transcends communities and has made its way into the hearts of many across Malaysia, even in cantonese-populated Ipoh. Curry mee is a highly popular dish - have it anytime of the day, breakfast, lunch or dinner.

Episode 11: Teochew Curry

Galangal is a must when making curry for Teochew natives. A more fragrant alternative to ginger, it's also what makes Teochew curry so special, and especially delicious.

Episode 12: Beef Noodles

In Butterworth Penang, these 5 ingredients are what makes this beef noodles soup superior. It's all about the careful braising process that makes this delicious bowl of noodles. Unlike the traditional thick, gravylicious beef noodles, this style of beef noodles are actually thai-style : Siamese Beef Kway Teow Noodles.

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