Authentic and delicious Malaysian cuisine for less than US$12 in Hong Kong at Kopitiam Bagus-Bagus
- This busy Malaysian restaurant in Sham Shui Po serves great bak kut teh, rice and noodle dishes and snacks
- Also available: blue rice, spicy prawns, grilled fishcakes and a Milo dinosaur
Kopitiam Bagus-Bagus serves up Malaysian cuisine with authentic flavours, and is the latest addition to the restaurant scene in Sham Shui Po.
It’s easy to spot the place – just look for the two sets of carved wooden doors, and the queue. We had to wait around 10 minutes to be seated on a Tuesday night.
The interior is clean and cosy, and the walls are decorated with paintings and framed pictures of the streets of Malaysia, as well as the names of their dishes in Chinese calligraphy.
The menu consists of Malaysian rice and noodle dishes, as well as their signature bak kut teh. There was also a wide selection of snacks and drinks.
We enjoyed their big combo bak kut teh (HK$118). It was served in a heated pot and was a larger portion than we expected. There was an assortment of pork, including pork belly, pork knuckles, ribs, pig intestines and stomach, as well as chicken feet, enoki mushroom, fried dough sticks and bean curd puffs. This was drenched in a rich bak kut teh broth which had a mild herbal taste.
The waiters advised us to dip the bak kut teh ingredients in chopped garlic and soy sauce, which were in separate containers on the small tables. They also offered to refill our bak kut teh broth. This is a great dish to keep warm in the winter.
Nasi kerabu nyonya kari ayam (HK$48) was authentically served on a sheet of brown paper in a round bamboo tray. The blue rice (it gets its colour from butterfly pea flowers) in the middle of the dish had a fragrant coconut taste. It was surrounded by a cold fresh salad of shredded long beans, red onions and cabbage. The large chicken drumstick and potato were drenched in a spicy curry sauce, alongside a red and spicy sambal bawang sauce. There was also half a salted duck egg with its shell, as well as a prawn cracker.
We loved their Penang Hokkien prawn mee (HK$50). Topped with a smattering of fried garlic, the pleasantly elastic noodles were drenched in a rich broth brimming with the essence of shrimp. The dish came with two fish balls, half a boiled egg, tender slivers of pork belly and three fresh tasting shrimp in their shells.
We tried their otak-otak (HK$30 for three pieces), a grilled fish cake consisting of ground fish meat with tapioca starch and spices. It was wrapped in banana leaves held together by toothpicks. The fragrant spices of this Malaysian snack lingered.
We also ordered two Malaysian drinks to round off our meal. We really enjoyed the iced Milo Dinosaur (HK$16), a Malaysian speciality with a small mountain of Milo powder on top. The warm teh tarik (HK$8) – literally “pulled tea” – had a thin layer of bubbly foam on top and was mildly sweet.
Kopitiam Bagus-Bagus, 188 Yu Chau Street, Sham Shui Po, tel: 2253 6911. Open 11.30am-10pm.
While you’re in the area