"It’s a little hard to define what is and isn’t a “dessert” at Kopitiam. There are entire menu sections dedicated to kuihs and sweets, and you can easily make a full meal out of things like Penang-style hand rolled, peanut-crusted muah-chee and pulut inti, a steamed bundle of pure joy in the form of morning glory-infused sticky rice and palm sugar. But then there are things like kaya butter toast and a Malaysian-style french toast that involves a generous amount of Milo chocolate malt powder, which aren’t technically desserts, but also kind of are. We recommend getting at least one spicy thing (our favorite is the otak otak) to temper your sugar rush. " - carina finn koeppicus
