26-5-2023 (Kuala Lumpur) Malaysian TikToker Ivor recently shared her dining experience at a Malaysian restaurant named Kopitiam, located in New York City’s vibrant Chinatown. Documenting her visit on TikTok, Ivor provided an honest review of the establishment, highlighting both positive and negative aspects of her meal.
Upon arriving at the crowded restaurant, Ivor felt optimistic about the food she was about to try. She began her culinary journey with a plate of nasi lemak, which carried a price tag of US$8 (S$10.70). The dish consisted of a generous portion of rice, a boiled egg, cucumber slices, an abundance of ikan bilis (anchovies), and a small portion of sambal chili served in a tiny tub.
Ivor’s initial impression was that the serving of ikan bilis was excessive, while the sambal chili portion was inadequate. Wanting to enhance the flavors, she requested extra sambal chili before giving the nasi lemak a taste. However, Ivor found the rice to be disappointingly dry, lacking the fragrant coconut aroma typically associated with this traditional Malaysian dish. She also remarked that the sambal chili had a sweeter taste, resembling a “very Chinese-style sambal.” Furthermore, she expressed her dissatisfaction with the soft texture of the ikan bilis, which should have been crispy according to her preference. Comparatively, Ivor mentioned that she had enjoyed a much better nasi lemak experience in Australia.
@ivor_xianz a Malaysian trying Malaysian food in New York China Town ???????????????????? #chinatownnyc #malaysianfood #ivortrying #nasilemak ♬ original sound – Ivor trying so u dont hve to
Noting the authentic preparation of teh tarik by the restaurant’s staff, Ivor decided to try the popular Malaysian pulled tea. Poured repeatedly from one container to another, the US$6 drink was presented in a cute takeaway plastic bag. However, Ivor observed that the drink was milkier compared to the ones she was accustomed to in Malaysia. Overall, she described it as neither the best nor the worst.
Ivor also sampled the Penang white curry mee, a dish comprising yellow and white noodles. She remarked that the proportion of noodles to soup was imbalanced, with an excess of noodles compared to the broth. As someone hailing from Penang, known for its delectable cuisine, Ivor found the soup to be lacking in flavor, although she appreciated the inclusion of fried bean curd and pig’s blood, which are integral ingredients of the dish. However, Ivor was taken aback by the hefty price tag of US$18, referring to it as “daylight robbery,” as she claimed to have enjoyed a Michelin-starred version of the dish in Penang for only US$1.50. She even went so far as to assert that the instant noodles she cooks herself are superior to the restaurant’s rendition of the white curry mee.
