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Escape the city (without leaving) at Gong Dou Coffee in Cheras, with direct fire roasted beans, strawberry mochi and coffee nut tarts

KUALA LUMPUR, Oct 24 — You can always escape the chaos of the city, even if you don’t actually leave it.No, you don’t have to check into a hotel and hole yourself up in your...

Malay MailKenny Mah2026-10-24 09:07查看原文 ↗

在蕉赖的龚豆咖啡馆，您可以品尝到明火烘焙的咖啡豆、草莓麻糬和咖啡坚果挞，仿佛置身于城市之外（无需离开）。

Gong Dou Coffee in Cheras offers a serene retreat within the city, featuring cosy decor with lush greenery and signature direct fire roasted beans from local roastery YiLuDou.

The café's menu includes a curated selection of specialty coffees like Ethiopia Oromia pour-over and Colombia Geisha milk coffee, alongside brunch and teatime treats like homemade quiches and unique pastries.

With its inviting atmosphere and detailed attention to both coffee and decor, Gong Dou provides a delightful discovery rather than a mere escape from urban chaos.

KUALA LUMPUR, Oct 24 — You can always escape the chaos of the city, even if you don’t actually leave it.

No, you don’t have to check into a hotel and hole yourself up in your room (this sounds worse than any metropolitan mayhem, to be honest).

Instead, consider simply going out for a coffee. Not in a mall but in a café that feels more like somebody’s home.

With this plan in mind, we head to Gong Dou Coffee, located along the time-worn Jalan Goh Boon Hong in Taman Taynton View, Cheras.

With its cosy charms — thanks in part to exuberant, lush greenery contrasting with blackened, reclaimed wood for a lived-in ambience — Gong Dou promises a truly bucolic getaway in the heart of the city.

The barista comes over with their coffee menu, explaining the provenance and profile of each varietal.

This is a common enough experience in most cafés serving specialty coffee nowadays, but Gong Dou stands out by using direct fire roasted beans.

To be exact, direct fire roasted beans from YiLuDou, a micro coffee roastery , which is just downstairs from Gong Dou.

After all, Jalan Goh Boon Hong is known for its iconic row of garage and mezzanine duplexes; recent gentrification meant that a number have been revamped into cafés .

That motif of the direct fire roasting extends to their revamped décor (consider Gong Dou Coffee a reinvention of Ah Gong House, its former incarnation in the same space), where choice accents are the result of yakisugi , a traditional Japanese technique for charring the surface of timber to protect it from the elements.

Instead of tracking down a Japanese yakisugi artisan, that owner Lois Loo had a woodworking friend of hers successfully replicate the process on the premises (outside, of course). Impressive!

Such attention to detail meant that we had high hopes for their curated selection of coffee beans too; we chose two, one natural processed and one washed.

First, for our pour-over coffee, we went with their Ethiopia Oromia Shakiso Hangadhi G1. Bright and expressive, the natural process gave the cup a gentle wine-like sweetness.

As it cools, the fruit becomes more apparent: dried blueberry initially, followed by a darker cacao note. Light-bodied and clean, yet with enough complexity without being too syrupy.

This is exactly our style of pour-over brew, the sort you drink slowly, allowing the temperature change to bring out different flavours with each sip.

To switch things up, we also ordered a milk coffee. Rather than a safe, balanced blend, we opted for their Colombia Finca Manantiales del Frontino Geisha.

Some might argue using this premium bean, with its limited availability, for a milk coffee to be a bit of a waste. Ah, but if it’s made properly, you can enjoy its delicate floral character with a creamier finish.

Hints of elderflower appear alongside a bright, pomegranate-like fruitiness. The fully washed process ensures a clean, sweet and fragrant cup, avoiding the pitfall of heavier fermented flavours.

Beyond coffee (and some non-coffee beverages such as matcha and 21-year aged pu-er ), their small menu is split between brunch fare and teatime treats.

The former features homemade quiches with fillings such as salmon and spinach, organic broccoli and mushrooms, as well as an Osaka inspired okonomiyaki quiche, topped with shaved katsuobushi (dried bonito flakes).

Given it was already afternoon, we leaned towards the latter with baked offerings ranging from passion fruit cheesecake to a heady mochi tiramisu , infused with Kahlúa and rum.

Mochi sounded good but we didn’t really feel like a boozy hit with our Japanese rice cake. Instead we opted for their strawberry mochi . Topped with a whole strawberry, this handmade pastry was surprisingly generously sized.

The fruit itself is juicy and nicely chilled, which pairs well with the chewy mochi skin. Simple but balanced, with just enough sweetness in the soft rice dough without overwhelming the natural flavour of the strawberry.

We also shared a slice of coffee nut tart; having eschewed the coffee liqueur of the mochi tiramisu , we still wanted a dessert with some serious caffeine kick to it.

This tart has a biscuity, cake-like base, with a craggy edge that reminds us of an apple crumble. The filling is a layer of chopped hazelnuts brushed thickly with a sticky espresso glaze.

The espresso comes through clearly with every bite; expect a deep coffee aroma and a subtly nutty, roasted note that prevents the tart from tasting too rich or sweet. A confident, adult pastry, this.

You could lose track of time lingering over your coffee here, eyes wandering from the pots of slender fiddle-leaf figs that stretch towards the patio ceiling or the unruly mass of blue pea flowers in one corner of their verdant, tropical garden.

As promised, a proper getaway in the heart of the city. Less of an escape though; perhaps, more of a discovery? And a fine one at that.

29, Jalan Goh Boon Hong,

Open Wed-Fri 11am-6pm, Sat & Sun 10am-6pm, Mon & Tue closed

IG: https://www.instagram.com/gongdoukl/

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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位于蕉赖的龚豆咖啡在城市中提供了一处宁静的休憩之所，店内装饰温馨舒适，绿意盎然，并提供来自当地烘焙坊益鲁豆的招牌直火烘焙咖啡豆。

咖啡馆的菜单包括精选的特色咖啡，如埃塞俄比亚奥罗米亚手冲咖啡和哥伦比亚瑰夏牛奶咖啡，以及早午餐和下午茶点心，如自制乳蛋饼和特色糕点。

宫斗咖啡馆氛围宜人，对咖啡和装潢都精益求精，与其说是逃离都市喧嚣的避风港，不如说是一次令人愉悦的探索之旅。

吉隆坡，10月24日讯——即使你不离开这座城市，你也总能逃离城市的喧嚣。

不，你不需要入住酒店，把自己关在房间里（说实话，这听起来比任何都市混乱都糟糕）。

不如考虑出去喝杯咖啡。不要去商场，而是去那种感觉更像家一样的咖啡馆。

带着这个计划，我们前往位于蕉赖 Taynton View 花园古老街道 Jalan Goh Boon Hong 的 Gong Dou Coffee。

宫斗酒店以其温馨的魅力而闻名——部分原因是郁郁葱葱的绿植与黑色的再生木材形成对比，营造出一种充满生活气息的氛围——它承诺在城市中心提供真正的田园度假体验。

咖啡师拿着咖啡菜单过来，解释每种咖啡豆的产地和风味特点。

如今，大多数供应精品咖啡的咖啡馆都提供这种服务，但宫斗咖啡馆却因使用明火烘焙的咖啡豆而脱颖而出。

确切地说，是来自 YiLuDou 的直接火烤咖啡豆，YiLuDou 是一家小型咖啡烘焙店，就在 Gong Dou 的楼下。

毕竟，吴文鸿路以其标志性的车库和复式公寓而闻名；近年来，随着该地区的改造，许多车库和复式公寓被改建成了咖啡馆。

这种直接用火烘焙咖啡豆的主题也延伸到了他们重新装修的装饰中（可以将 Gong Dou Coffee 看作是 Ah Gong House 的重新演绎，Ah Gong House 是它在同一空间的前身），其中精选的装饰元素是烧杉工艺的产物，这是一种传统的日本技术，用于烧焦木材表面以保护其免受自然环境的侵蚀。

店主 Lois Loo 没有费尽心思寻找日本的烧杉工匠，而是请了一位木工朋友在店内（当然是在室外）成功地复制了这一工艺。真是令人印象深刻！

如此注重细节，让我们对他们精心挑选的咖啡豆也抱有很高的期望；我们选择了两种，一种是日晒处理的，一种是水洗处理的。

首先，我们为手冲咖啡选择了他们的埃塞俄比亚奥罗米亚沙基索汉加迪 G1。这款咖啡明亮而富有表现力，天然处理赋予了它一种柔和的葡萄酒般的甜味。

随着酒体冷却，果香更加明显：先是干蓝莓的香气，随后是更深沉的可可味。酒体轻盈清爽，层次丰富而不腻。

这正是我们手冲咖啡的风格，需要慢慢品尝，让温度的变化在每一口中都展现出不同的风味。

为了换换口味，我们还点了一杯牛奶咖啡。我们没有选择稳妥均衡的拼配咖啡，而是点了他们家的哥伦比亚芬卡马南蒂亚莱斯德尔弗龙蒂诺瑰夏咖啡。

有些人可能会觉得，用这种产量有限的优质咖啡豆来做牛奶咖啡有点浪费。但是，如果制作得当，你就能品尝到它淡雅的花香和更顺滑的口感。

接骨木花的清香与明亮、类似石榴的果香交织融合。完全水洗工艺确保了咖啡口感纯净、甜美芬芳，避免了发酵过重带来的厚重风味。

除了咖啡（以及抹茶和 21 年陈普洱等一些非咖啡饮料）之外，他们的小菜单分为早午餐和下午茶点心。

前者提供自制乳蛋饼，馅料包括鲑鱼菠菜、有机西兰花蘑菇等，以及受大阪启发而制作的御好烧乳蛋饼，上面撒有刨成薄片的鲣鱼片。

鉴于当时已是下午，我们倾向于选择后者，烘焙食品种类繁多，从百香果芝士蛋糕到浓郁的麻糬提拉米苏，后者还加入了卡鲁瓦咖啡利口酒和朗姆酒。

麻糬听起来不错，但我们不太想在日式年糕里加酒。所以我们选择了草莓麻糬。这款手工糕点上面放着一整颗草莓，个头出乎意料地大。