Drop by Next Gen Kopitiam in Maluri for their ‘char kway teow’, stay for their fluffy, salty-sweet golden toast

The article reviews a dining experience at Next Gen Kopitiam in Maluri, Cheras, focusing on the duck egg char kway teow recommended by a friend.

Despite being first-time visitors, the positive recommendations and the quality of the fully air-conditioned establishment were persuasive.

Highlights include flavorful local coffee (cham) and the unexpectedly delightful Golden Toast, featuring a salted egg yolk topping.

The char kway teow, though prepared in a wetter style than typical, was well-executed, showcasing commendable wok hei and texture, affirming the writer's trust in friends' food advice.

KUALA LUMPUR Oct 8 — We ordered not one, but two plates of the duck egg char kway teow at Next Gen Kopitiam in Maluri, Cheras.

Now, this isn’t because we were regulars who had tasted these noodles many times before; we were, in fact, first time visitors.

Why then the vote of confidence?

If anything, I have learned to trust the recommendations of my friends. One of whom worked nearby and tells me how she’d drop by Next Gen Kopitiam for her char kway teow fix.

That’s good enough for me.

Though, when we first arrived, having walked a few minutes from the nearby MRT station (parking is, quite frankly, horrendous in this area; public transport will keep you sane), and saw the shop had an air-conditioned area, I couldn’t quite but wonder if my friend’s loyalty is due more to the comfort than the char of the kway teow .

But I have learned to have faith in my friends till proven wrong (and I rarely am).

The char kway teow stall owner, Uncle Wong, runs it alone which is admirable considering how most other stalls at the kopitiam hire helpers.

Back inside (yes, like my friend, we opted for air-conditioned seating inside the shop), our orders of coffee and toast soon arrived.

First, our requisite cups of cham , one hot and one iced: these are rich and kaw , every sip intense and robust.

We checked with each other and agreed that the local coffee was salted, which hits the spot especially with the iced version.

The shop offers the typical range of roti bakar , including the redoubtable butter and kaya , but their signature is a salted egg yolk version called the Golden Toast.

Sounds gimmicky, or at least that’s what we thought at first. The appearance wasn’t the most impressive either; the salted egg yolk topping resembles a monotonous layer of mentaiko .

Looks can be deceiving, of course. Rather than entirely salty, the creamy topping is closer to salty-sweet, which parallels and pairs well with the salted cham .

The crust is lightly toasted but tear into the bread and you’ll realise the crumb is almost steamed, perhaps thanks to the impermeable layer of salted egg yolk cream.

Toasted and fluffy? Now this is a textural contrast we relish.

Have this alone or dipped into the luxurious cham or liquid manna in the form of half boiled eggs.

Time for our “main course” — our duck egg char kway teow . Uncle Wong fries each plate of char kway teow individually so they might arrive separately but you’re assured of freshness, so to speak.

I usually prefer a “dryer” style of char kway teow ; Uncle Wong’s version does look wetter than your typical char kway teow .

However, it is still full of wok hei and every strand benefits from both char and a bite that is more tender.

More marvellous than too moist, if you get my meaning.

Yet another reason to keep following the advice and recommendations of my friends; I am convinced they are even bigger gluttons than I am (and that’s high praise indeed!).

Next Gen Kopitiam 新时代茶餐厅

Open daily 6.30am-3pm

Phone: 011-2613 6388

For more food fables and café chronicles, visit Life for Beginners .

* This is an independent review where the writer paid for the meal .

* Follow us on Instagram @eatdrinkmm for more food gems.

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这篇文章回顾了在蕉赖马鲁里 Next Gen Kopitiam 的用餐体验，重点介绍了一位朋友推荐的鸭蛋炒粿条。

尽管我们是第一次来，但积极的推荐和这家设施齐全、配备空调的场所的品质都让我们很心动。

亮点包括风味浓郁的当地咖啡（cham）和出乎意料地美味的黄金吐司，其特色是咸蛋黄酱。

这道炒粿条虽然做法比一般的要湿润一些，但烹制得非常出色，展现了令人称赞的锅气和口感，也印证了作者对朋友美食建议的信任。

吉隆坡 10 月 8 日 — 我们在蕉赖马鲁里 Next Gen Kopitiam 点了两盘鸭蛋炒粿条。

这并非因为我们是经常来吃这些面条的常客；事实上，我们是第一次来。

那么，信任投票的意义何在？

我发现，我更应该相信朋友们的推荐。其中一位朋友就在附近工作，她告诉我，她经常去Next Gen Kopitiam吃炒粿条解馋。

对我来说这就足够了。

虽然我们刚到的时候，从附近的地铁站走了几分钟（坦白说，这片区域的停车非常糟糕；公共交通会让你保持理智），看到这家店有空调区，我不禁怀疑我的朋友对这家店的忠诚更多是因为舒适，而不是因为粿条的炒制。

但我已经学会了相信我的朋友，直到他们证明我错了（而我很少被证明错）。

炒粿条摊的老板黄叔独自一人经营，考虑到咖啡店里其他摊位大多都雇佣帮手，这种做法令人钦佩。

回到店内（是的，和我的朋友一样，我们选择了店内有空调的座位），我们点的咖啡和吐司很快就送到了。

首先，我们奉上必不可少的香槟，一杯热的，一杯冰的：这些香槟浓郁醇厚，每一口都浓郁而强劲。

我们互相确认后一致认为，当地的咖啡是咸的，尤其是冰咖啡，味道更是绝佳。

这家店提供各种典型的烤饼，包括著名的黄油和咖椰口味，但他们的招牌菜是咸蛋黄口味的烤饼，叫做黄金吐司。

听起来有点噱头，至少我们一开始是这么觉得的。外观也并不出彩；咸蛋黄层看起来就像一层单调的明太子。

当然，外表可能会骗人。与其说是完全咸的，不如说奶油浇头更接近咸甜口味，这与咸味香槟相得益彰。

面包皮烤得略微焦黄，但撕开面包，你会发现面包芯几乎是蒸熟的，这或许要归功于那层不透水的咸蛋黄奶油。

烤得酥脆蓬松？这才是我们喜欢的口感对比。

您可以单独享用，也可以蘸着奢华的印度奶酒（cham）或液态甘露（如半熟鸡蛋）食用。

是时候上我们的“主菜”了——鸭蛋炒粿条。黄叔是把每一份炒粿条单独炒制的，所以它们可能会分开上桌，但可以保证新鲜。

我通常比较喜欢“干炒”的炒粿条；黄叔叔做的炒粿条看起来比一般的炒粿条要湿一些。

然而，它仍然充满了锅气，每一丝肉都受益于焦香和更嫩的口感。

与其说是过于潮湿，不如说是更妙，你明白我的意思吧。

又多了一个理由让我继续听从朋友们的建议和推荐；我确信他们比我更贪吃（这可是很高的评价！）。

Next Gen Kopitiam 新时代茶餐厅

每日上午6:30至下午3:00开放

电话：011-2613 6388

想了解更多美食故事和咖啡馆轶事，请访问“初学者生活”网站。

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