Veteran actor Mano Maniam from 'Kopitiam' dies at 79
The news was confirmed by his younger brother, Madi Maniam, when contacted by Bernama today.
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Malay Mail
05-08-2025
- Malay Mail
With a new heritage café in Petaling Street, here's how the duo behind Fluffed and Flurrē built their sweet dreams, one waffle at a time
KUALA LUMPUR, Aug 5 — Step through the doors of this restored shophouse in Petaling Street, and you'll find the unmistakable scent of toasted coconut, tea leaves and fresh waffles wafting from the counter. This is the latest outpost of Fluffed Café & Dessert Bar, a brand that has quietly grown into a beloved fixture of the Klang Valley dessert scene. Here heritage meets modernity as they pay homage to Malaysia's kopitiam culture with creations like the Roti Baker Waffle, just in time for Merdeka celebrations. Picture burnt coconut butter, pandan crémeux and salted coconut cream. Topped with Hailam Tea ice cream and crisp coconut flakes, the confection reimagines our local breakfast staple with a playful, modern twist. Interior of the new Petaling street outlet (left). Fluffed founders Joe Fong and Charles Choong (right). — Picture courtesy of Fluffed Café & Dessert Bar Joe Fong, one of the founders, shares, 'It's not just a dessert; it's our interpretation of traditional breakfast, reimagined for the plate. We wanted to offer flavours that Malaysians grew up with — only now, they're plated like art.' The juxtaposition of the old and the new mirrors their approach to expansion. Indeed, the charming old building has splendid views of the towering Merdeka 118 — a reminder that tradition and ambition can rise side by side. 'This space gave us a chance to reflect on our roots while trying something different,' Fong says. Before venturing into new territory, however, Fluffed was simply the dream of two self-taught bakers: Fong, 37, a designer-turned-cake artist, and Charles Choong, 35, a food science graduate who once found himself working in a pharmacy on his birthday — a day that would prompt a life-altering pivot. 'That was the moment I realised I couldn't keep pushing my passion aside,' Choong says. 'A few weeks later, I bought an oven.' Customers at Fluffed Sunway Mentari; there currently are four Fluffed outlets. — Picture courtesy of Fluffed Café & Dessert Bar Fong had already been baking custom cakes for events, often designing them with the same artistic flair he applied to interior spaces. Choong, on the other hand, was drawn to flavour pairing and food textures, developing his own style through experimentation and instinct. 'We weren't trained chefs, but we cared deeply about how things tasted,' Fong explains. 'And we shared this stubborn desire to do everything properly — no shortcuts.' Their first café opened in 2015 in Taman Paramount, back when the area was far quieter. With no investors or viral campaigns behind them, they built everything from the ground up: ice creams, sauces, waffles, cakes — all handcrafted in-house. Choong recalls their humble start: 'There were days we barely had enough orders to get through the week. But we just kept going, recipe by recipe.' Rose Lychee Cloudcake (left). Snoopy & Peanut Waffle (right). — Picture courtesy of Fluffed Café & Dessert Bar Among their early hits was the Rose Lychee Cloudcake, a light sponge layered with floral cream — a nod to Choong's early experiments in home baking. Then came the now-iconic Snoopy & Peanut Waffle, slathered with thick roasted peanut sauce made entirely from scratch. Fong says, 'We grew up eating peanut snacks from kedai runcit. This was our version of that memory, only toasted, plated, and drizzled just right.' Over time, their waffles became a customer favourite, despite starting out as a supporting menu item. 'We didn't expect it to be the thing we were known for,' Choong admits. 'But people kept coming back for them — so we listened.' Today, Fluffed has four outlets; besides the original Taman Paramount shop and their latest in Petaling Street, they also have branches in Sunway Mentari and Desa Parkcity. Flurrē by Fluffed is dedicated to 'bingsu' (Korean shaved ice) such as their viral sensation, the Salmon Sashimi Don. — Picture courtesy of Fluffed Café & Dessert Bar If Fluffed is the comforting embrace of warm desserts, Flurrē by Fluffed is its cooler, cheekier cousin — dedicated to bingsu (Korean shaved ice). Located in Taman Universiti, PJ, it serves as a playground for the duo's more whimsical ideas. Choong says, 'Shaved ice gave us the space to experiment with colour, texture, and presentation. It's dessert with a bit more mischief.' One of Flurrē's creations — the Salmon Sashimi Don bingsu made from jelly, not fish — went unexpectedly viral online. Though it began as a joke item, customers latched onto its playful presentation. Still, the team stands firm in their commitment to quality, even for their more light-hearted desserts. Consider their whimsical CheeseCubes — literally cubes of cheesecake (strawberry, yuzu lemon or 72 per cent dark chocolate) layered with baked hanjuku cheese and sponge cake. CheeseCubes — strawberry, yuzu lemon and 72 per cent dark chocolate (left) — and Ruby-chan, a Watermelon Strawberry Bingsu (right) at Flurrē. — Picture courtesy of Fluffed Café & Dessert Bar Or given that it's sweltering summertime now, cool off with Ruby-chan, Flurrē's new watermelon strawberry bingsu crowned with strawberry ice cream, juicy watermelon balls and fluffy watermelon roll cake. So refreshing! 'Every syrup, every topping is made in-house,' Fong says. 'We treat it with the same seriousness as any cake or waffle.' While other cafés chase trends or rapid growth, Fong and Choong have chosen a more deliberate path. 'We don't build menus based on what's trending — we trust our taste buds and our instincts,' says Fong. 'If it doesn't taste good to us, we won't serve it.' This admirable philosophy doesn't preclude the duo from keeping the brand's top of mind recall with seasonal waffles — such as the Martabak Cheese Waffle during Ramadan and Hari Raya, or their Nian Gao Waffle for Chinese New Year — as well as new merchandising such as T-shirts, tumblers and tote bags. Seasonal waffles such as the Martabak Cheese Waffle during Ramadan and Hari Raya (left) as well as new merchandising (right) keep the brand's top of mind recall. — Picture courtesy of Fluffed Café & Dessert Bar Their focus on people over profits has also shifted towards their team — many of whom have grown alongside the brand since its earliest days. Regular training and team building outings exemplify this commitment. 'We want to open new outlets not just to grow the business, but to create better roles for our staff,' Choong shares. 'Some of them started as part-timers, and now they're team leads. That's what keeps us going.' After nearly a decade in business, Fong and Choong don't speak in terms of KPIs or virality. Instead, their pride is in the quiet moments: a regular customer bringing their grown-up children to share a favourite waffle; a staff member mastering a new recipe. Fong says, 'Some families have brought their kids here since they were toddlers. Now those same kids order waffles for themselves.' Fluffed's team building outings exemplifies the owners' focus on people over profits. — Picture courtesy of Fluffed Café & Dessert Bar Their success may not have come in a flash — but it came honestly, and with flavour. 'We're still here because we never rushed it,' Choong reflects. 'And because we still care — about every plate, every customer, every detail.' Fluffed Café & Dessert Bar Petaling Street: 14, Jalan Sultan, KL (open 11am-10:30pm) Taman Paramount: 55, Jalan 20/7, Taman Paramount, PJ (open daily 12:30pm-10:30pm) Sunway Mentari: 28, Jalan PJS 8/4, PJS 8, PJ (open daily 12:30pm-10:30pm) Desa Parkcity: FF-08, Waterfront, Desa Parkcity, KL (open daily 11am-10pm) IG: Flurrē by Fluffed 19, Jalan SS 3/37, Taman Universiti, PJ (open daily 11am-11pm) IG:
Malay Mail
01-08-2025
- Malay Mail
Chope Chope Kopitiam brings comforting fare like Katong ‘laksa', fried ‘assam laksa' and Ipoh ‘creme caramel' to Bukit Damansara's The Five
KUALA LUMPUR, Aug 1 — Bukit Damansara's very own office enclave-slash-hipster haven, The Five, is perhaps the last place one might expect to find classic Ipoh kai si hor fun or Singapore Katong laksa. But that's exactly the slice of familiarity the newly-opened Chope Chope Kopitiam is bringing to the office complex. The latest venture from Tinkermen Collective occupies the space formerly home to their modern French restaurant Quin, on the ground floor of Block A above Qra. Chope Chope is located above Qra, where the French restaurant Quin used to be. — Pictures by Ethan Lau Not much is outwardly trendy about local kopitiam staples, but the rise of the 'modern' kopitiam has been merrily rolling along for a while. We are now about a decade removed from the heyday of PappaRich and OldTown White Coffee, and new faces like Oriental Kopi still tap into the same blend of nostalgia and ease to sway customers. Diners, particularly office workers, still want their favourite local dishes for breakfast or lunch. Although you can stick with traditional 'laksa pendek', I like the longer 'laksa' noodles as the bits of aromatics like lemongrass and 'bunga kantan' stick to the noodles. — Pictures by Ethan Lau Most are simply willing to pay for the convenience of not sweating through their clothes on the way back to the office. Well, I say local, but one of the most popular dishes on almost every table during my first weekday lunch visit to Chope Chope was the Katong laksa (RM22.90). A Singaporean variation of Nyonya laksa, otherwise known as laksa lemak, its broth is built on a base of dried shrimp and enriched with coconut milk and aromatics like lemongrass, bunga kantan and the titular laksa leaf. The outdoor patio is great to sit at, even on a gloomy day. — Pictures by Ethan Lau The version here comes loaded with the typical fixings: cockles, prawns and fishcakes, as well as sotong. A defining feature of Katong laksa is its short, cut-up noodles; traditionally, the dish is eaten with just a spoon. At Chope Chope, you can opt for normal long laksa noodles, the faithful laksa pendek, kuey teow or thick mee hoon. You may not see it, but you will definitely smell the fried 'assam laksa' when it arrives. — Pictures by Ethan Lau I wasn't feeling particularly Singaporean that day and, if I'm honest, I can't recall the last time I felt any kinship with our neighbours, so I went for the normal laksa noodles, which worked a treat. The long strands caught the solid chunks of bunga kantan and lemongrass, so each mouthful carried a fragrant punch, broken up by spoonfuls of savoury, mildly spicy broth with the deep aroma of dried shrimp. But where deep, bold aromas are concerned, the fried assam laksa (RM18.90) takes the cake. Everybody in the dining area will be alerted to your order (unless you're sitting in the outdoor patio, which is lovely even on a gloomy day) as this unique dish announces itself by scent rather than sight. The 'kai si hor fun' here does not skimp on prawn oil at all. — Pictures by Ethan Lau Buried under a mountain of shredded lettuce, cucumber, mint, and raw onions are laksa noodles fried with sardine shreds and flecked with bunga kantan. If you thought asam laksa broth was pungent, imagine it reduced and caramelised. All sorts of fishy, charred goodness carry over from nose to tongue, offset by the fresh, cool touch of the greens and mint. I'd come back just for this. Staples like nasi lemak and wan tan mee also grace the menu, but Ipoh makes its presence felt thanks to the chef, Esther, who hails from Batu Gajah. The kai si hor fun (RM18.90) is jazzed up with two firm, meaty prawns, but most importantly, they don't skimp on the prawn oil. It isn't drizzled over so much as ladled into the broth. My only nitpick is that the shredded chicken can be dry and stringy, as the strips have been pulled rather than smashed flat and chopped with a cleaver. A sweet treat from Ipoh, 'creme caramel'. — Pictures by Ethan Lau Stay in Ipoh for a sweet finish. Whether you know it as caramel custard, caramel pudding, custard flan or crème caramel (RM8.90), anyone who's been to Ipoh will be familiar with the dish. Though introduced by the Portuguese centuries ago, this simple dessert of cold custard topped with clear caramel sauce has become an iconic part of the local canon, especially in Ipoh. Here, the custard is soft yet firm, not too eggy, and the caramel sauce is made with gula melaka for a full-circle local flourish. Chope Chope Kopitiam A-GF-01, The Five, Kompleks Pejabat Damansara, 49, Jalan Dungun, Bukit Damansara, Kuala Lumpur. Open Monday to Saturday, 9am-6pm Tel: 03-2011 0220 Instagram: @chopechopekopitiam * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems. * Follow Ethan Lau on Instagram @eatenlau for more musings on food and self-deprecating attempts at humour.
Malay Mail
15-07-2025
- Malay Mail
Don't forget the ‘yong tau foo' when you order Hakka mee at this ‘kopitiam' hidden inside Seremban's iconic Templer Flats
SEREMBAN, July 15 — What we have before us is a simple plate of Hakka Mee. Flat yellow noodles, cooked just enough that they still retain a nice chew. Topped with seasoned minced pork and finished with a ladle of clear pork-based gravy. Sliced green onions add a touch of freshness. On the side, a small plastic saucer of pickled green chillies offers a sharp, clean contrast. This is a simple plate, yes, but perhaps its excellence lies in its very simplicity. Laid back vibes at this 'kopitiam' located on the ground floor of Seremban's Templer Flats. — Picture by CK Lim It is fitting, then, that we are in Seremban, where Hakka Mee is supposed to have hailed originally. Specifically we are at Kedai Minuman & Makanan Chop Hup Fatt, an old-school kopitiam located on the ground floor of the iconic Templer Flats in the old town centre. The shop's laid back vibes — not to mention its perfect pairing of Hakka Mee with yong tau foo — draw regulars from early morning till noon. Now this is what we call real charm. 'Kopi O' and 'cham'. — Picture by CK Lim Many early birds come here purely for the coffee and conversation, of course. Chop Hup Fatt keeps its drink offerings simple: robust kopi O and creamy cham are the most commonly ordered; the latter blending the best of both worlds and my personal favourite. The setting is equally straightforward; this unassuming shop has quietly built a reputation among locals for its steady hours, clean tables, and a menu that hasn't changed for decades. Therein lies a lesson for newer F&B operators: you grow a loyal following not by chasing the latest foodie trends (here today, gone tomorrow) but by consistently serving honest, unfussy food that customers can rely on. The unassuming shop has been operating quietly for decades with a loyal following. — Picture by CK Lim Back to the Hakka Mee: The trick here — if you can call it that — is to order your Hakka Mee with an accompaniment of yong tau foo. (Trust me, the regulars all do this so this hardly qualifies as a secret tip.) The selection is basic. You have the usual suspects: tofu puffs, eggplant, bitter gourd, lady's fingers — each stuffed with a bouncy fish paste. There are wantan and sui kao too, for those who love a dumpling or two. Opt for your yong tau foo in soup or fried to order. Lately I found that asking for everything to be fried, even the pieces of yong tau foo you plan to dunk in the soup, adds another layer of flavour to the proceedings. Opt for your 'yong tau foo' in soup or fried to order. — Picture by CK Lim Maybe it's just the extra grease — it probably is — but what works, works. Right? Another standout on the menu is the dry Soy Sauce Mee, which swaps the Hakka Mee's clear pork gravy for a rich, caramel-tinged dark soy sauce. Diners can choose their preferred type of noodles — from yellow mee to fat strands of loh shu fun (silver needle noodles) — or a mix. Toss the noodles together so each strand is slick with savoury sauce and you have a bowl that balances a beautiful plainness with a complex dance of flavours. Soy Sauce Mee — classic Chinese-style dry pork noodles. — Picture by CK Lim If you prefer something spicier, there's the laksa, which arrives rich and inviting, or soup noodles for those who like something with broth. For those looking to take a taste of Hakka cooking home, the shop has introduced a small line of frozen, ready-to-heat items. Dishes such as vinegar-braised pork trotters, Hakka fried pork, and hand-rolled suen poon chee (yam abacus seeds) are available for purchase. Strands of noodles slick with soy sauce. — Picture by CK Lim We are content to have our meal here, to sit at one of the tables and soak in the atmosphere. Neighbours catching up on the latest gossip, workers dropping by for a quick lunch, the morning sun that lights up the open-air courtyard. Chop Hup Fatt may not advertise itself loudly — not many of our Seremban friends even knew of the shop's existence — but it doesn't have to. For long-time patrons, they know they can always return here for the simple fare, for food tastes like home. Kedai Minuman & Makanan Chop Hup Fatt 十四楼合发茶室 Ground Floor, Templer Flats, Jalan Tun Dr Ismail, Seremban Open Tue-Sun 7am-1pm; Mon closed * This is an independent review where the writer paid for the meal. • Follow us on Instagram @eatdrinkmm for more food gems.
