Hakka Kopitiam Hokkien Meat Roll

The name 'Hakka Kopitiam' is perhaps a misnomer, as the kitchen serves much more than just Hakka specialties. Their frontage is so nondescript, it is easy to miss. I found a diverse array of regional favorites, including Hokkien dishes, Penang Prawn Mee, and Curry Mee.

I ordered a spread that allowed me to sample this variety: Hakka Mee, Hakka Yong Tau Foo, a Hokkien meat roll, and a bowl of Penang Prawn Mee.

The Prawn Mee was alright; the noodles were cooked firm—a texture I quite like—and the broth was decent without being overwhelmed by MSG.

The best item in the prawn mee was the cut of pork slices within it. It was a nice cut of pork belly.

The Yong Tau Foo featured a filling of fish and pork paste, though it lacked the distinctive brine of salted fish or cuttlefish to make the flavor pop.

The Hakka Mee was quite good, particularly the flavorful fried pork that accompanied it. Even the minced meat in it was good. But I found it strange that it came with an egg too.

However, the true star of the meal was the Hokkien meat roll; it was densely packed with meat, and the skin provided a satisfying, crispy crunch with every bite. It’s a reliable spot for traditional favorites, even if the menu doesn't explicitly list every item available.

The white coffee was very Kau. I didn't finish it.