Welcome to Kopitiam Oxford
The number one spot in Oxford for fresh, tasty Malaysian food
Chef's Recommendation
Authentic. Expertise. Passion.
![IMG-20220805-WA0011[4305].jpg](https://static.wixstatic.com/media/46c97f_071a905febad4c7ab100562de14ef663~mv2.jpg/v1/crop/x_32,y_0,w_1683,h_1857/fill/w_77,h_86,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/IMG-20220805-WA0011%5B4305%5D.jpg)
Crispy Cereal King Prawns 麦片虾
Cereal Prawns has Buttery, Milky Notes with the Unique Scent of Curry Leaves, Plus a Bit of Kick from the Chilli.
Asam Sauce (Okra, Pineapple, Onion, Chillies) 亚三酱 (羊角豆, 黄梨, 洋葱, 辣椒)
(A Classic Malay and Minangkabau Dish, Asam Pedas is Popular in Malacca. One of the States in Malaysia, Literally Translated to 'Sour Spicy' Asam Pedas Sauce is Tangy, Spicy Appetizing and best served with rice)
Marmite Sauce 妈蜜酱
Marmite Sauce is a Popular Choice at Chinese Eateries in Malaysia and Singapore, The Sweet and Savoury Gravy is Delicious and Appetizing
Rendang beef
A Traditional Malaysian Dish, Slow Cooked in Coconut Milk, Lemongrass, Galangal and Lime Leaves, Popular dish with Unique Flavour
Sambal seafood 三芭酱海鲜
A Popular Condiment in Malaysia, Indonesia and Singapore, Sambal is a Sauce Made from Chillies, Spices, Herbs and Aromatic. It has a Complex Flavour that is All at Once Earthy, Spicy and Hot
Wasabi King Prawns 日式芥末大虾
Crispy and Creamy Wasabi Prawns, The Zesty Flavour Together with Wasabi Which is not Overpowering Makes These Prawns Extremely Delicious, This Asian Fusion Dish is Not Only Popular in Malaysia but Also Made Its Name in Larger Cities Like London
KAM Heong Chicken/ Prawn/pork (金香)
“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term “Kam Heong (金香)”, which means “Golden Fragrance”.
This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering dish
Home made Chai Pu Taufu (v)
Chai Pu , preserved radish bits makes an excellent savoury topping for any dish. When fried in oil, It releases this concentrated radish aroma and is sweet and crispy at the same time. This goes so well with the deep fried tofu which is crusty on the outside and soft on the inside.
Home made Steamed Glutinous Rice
Lo Mai Gai is the specialty Dim Sum of Singapore and Malaysia along with Cantonese Dim Sum like Har Gao, Shumai and Char Siu Bao popular across Asia. The amazing flavor came through beautifully with the combination the chicken, Chinese sausage, and dry shiitake mushrooms, which is the tested combination in traditional Chinese cuisine. The taste of the glutinous rice hence is unbeatable after infused with all these flavors.
Fried chicken with shrimp sauce
虾酱鸡
Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so that the wing packs a punch full of flavour.
Malaysia Dry Noodles with Won Ton 干捞云吞面
Wonton mee, a common breakfast, lunch & dinner for Malaysian, it has the soupy and dry (gon loh) version. Thin and springy egg noodles are tossed in a delectable savoury sauce, flavourful garlic oil, and served with homemade succulent wontons and slices of pan-cooked Chinese BBQ Pork. They are so good and satisfying.
Hainan Chicken Rice
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it is a complete meal as it includes the chicken, rice, soup, of course, its come with a special garlic and ginger dipping sauces.
Singapore Laksa
Singapore Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
Malaysian Curry Mee
Curry Mee is a delicious spicy curried noodle soup with a variety of toppings. This is my family’s version found mainly in the Klang Valley and its surrounding areas.
Curry Mee) is one of the signature dishes of the Malaysian Chinese community. It comes in various versions from mild to spicy with different toppings, depending on region. The common theme is the coconut milk base curried soup with noodles.
Char Kuey Teow
Char Kuey Teow is flat rice noodles stir-fried with shrimp, eggs, bean sprouts, and chives in a mix of soy sauce.
A great serving of Char Kuey Teow is flavoured not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.
House Special Ho Fun with scramble egg sauce 招牌滑蛋河粉
Ho Fun Noodles With Scrambled Egg Gravy sauce. Cook with prawn, fish cake, pork or chicken. Proper street food
Malaysia Kopi
What is Malaysian coffee?
Most coffees are roasted with sugar, whereas Malaysian coffee is roasted with butter and sugar, giving it a caramelised finish thus reducing the bitter aftertaste. Malaysian coffee is roasted twice - the only country to do so in the world. Malaysian coffee is known as “kopi” in Malaysia. The local “kopi” is normally served in the local coffee shop or known locally as Kopitiam. “Kopi” is local language for coffee and “tiam” is the hokkien word for shop. So Kopitiam is known as Coffee Shop.
Teh Tarik 南洋奶茶
Teh tarik, or "pulled tea" in Malay, is commonly drunk in Southeast Asia, but it's the unofficial national drink of Malaysia, where it was invented. It's a relatively simple mixture of strong black tea, condensed milk and ample sugar, and if you wander through any Malaysian city at any time of day, you'll spot locals of all backgrounds crowded around plastic tables outdoors, sipping mugs of the mocha-coloured drink while chatting about anything and everything.
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