Capitol Cafe Chicken Chop

今天跟客户在市中心见面，走进隐藏在繁忙街区里的复古茶室——首都茶室 Capitol Cafe。踏入店内，仿佛进入五六十年代的老吉隆坡，木椅藤凳、复古瓷砖，还有墙上泛黄的旧电影海报，每一处细节都散发着浓浓怀旧氛围。
Today, I met with a client in the city center and stepped into Capitol Cafe, a retro teahouse hidden in a busy neighborhood. Stepping inside, I felt like I was transported back to old Kuala Lumpur in the 1950s and 1960s. The wooden chairs and rattan stools, vintage tiles, and yellowed movie posters on the walls—every detail exuded a nostalgic atmosphere.

我们每人都点了一份海南鸡扒，这道我从小吃到大的经典老菜，总是能唤起儿时的记忆。炸得金黄酥脆的鸡扒，份量十足，厚切不干柴，外皮香脆、里面嫩滑，一口咬下还有肉汁。鸡扒上头淋着那熟悉的浓郁酱汁，带点西式的蕃茄洋葱风味，配上煮得软烂入味的马铃薯、红萝卜、红豆、绿豆、新鲜番茄和黄瓜片，吃得满足极了。
We each ordered Hainanese chicken chop (RM18.90), a classic dish I've enjoyed since childhood and which always brings back childhood memories. The chicken chop, fried to a golden crisp, was generously portioned and thickly sliced, yet not dry. The skin was crispy on the outside, the inside was tender, and the meat was juicy. The chicken chop was drizzled with that familiar rich sauce, with a hint of Western tomato and onion flavor, and paired with tender, flavorful potatoes, carrots, red beans, mung beans, fresh tomatoes, and cucumber slices. It was incredibly satisfying.

最让人感动的是，这里依旧保留小时候的吃法：把牛油烤得香脆的白面包拿来蘸鸡扒酱吃，咸香甜的滋味让人忍不住一口接一口。温泉蛋摆在盘边，像是加了仪式感的小配件。
Most touchingly, they still keep the way they used to eat it: using butter-toasted white bread to dip into the chicken chop sauce. The salty and sweet flavor was irresistible. The onsen egg sat on the edge of the plate, like a ceremonial accessory.

餐后，一杯香浓的冰海南咖啡乌解腻，再来一个椰糖内馅的煎堆，脆皮香甜，完美作结。这一顿，吃的是怀旧的味道，也是对过去的温柔致敬。
Afterward, a cup of rich iced Hainanese coffee washed down the greasiness, and a crispy, sweet, coconut sugar-filled fried dough fritter was the perfect end. This meal evoked a nostalgic flavor and served as a gentle tribute to the past.