LOCATED right smack in the middle of a busy commercial area of Petaling Jaya’s SS21 is The Coffee Place, which may not seem like much from the outside with its plain signboard and exterior.
However, the quality and taste of food served in this cosy little restaurant proves to the contrary.
The warm ambience created by the lighting, simple decor including the rattan chairs makes it a perfect place for friends to meet and catch up over meals or even just a cuppa.
The family business run by siblings Angie Quah, 54, and Derrick Quah, 45, has been standing strong for almost two decades, even as other popular and established food franchises in the area have closed down.
Having started off as a drinks and dessert shop when it was established in 1999, The Coffee Place has since evolved with the addition of a variety of continental and Asian dishes.
“We only had a one-page menu back then!” quipped the youthful looking Angie.
Their newest addition to the menu, curry laksa, or curry mee as it is called in the northern regions of Malaysia, is one that was inspired by the Quah siblings’ love for the dish.
Hailing from Taiping, they were unable to find curry noodles around here that tasted like what they had back home.
This led them to creating their own version.
“This particular dish is created with our mother’s own recipe, after much trial and error,” said Angie, who is in charge of the cooking.
“We prepare and cook the chilli paste as well as the chicken-and-anchovy soup base beforehand, but we do not make the curry broth in advance.
“Every bowl is prepared individually upon order to ensure quality and taste,” she added.
The aromatic curry mee has a slightly reddish broth and is served with half a hard-boiled egg, long beans, chunks of tofu and fried fu chuk (beancurd skin) pieces.
The taste of the curry is not overwhelming and goes well with the yellow noodles and mee hoon combination. Its consistency is smooth and slightly watery, rather than thick – which may be attributed to the use of fresh milk instead of santan.
“We use fresh milk as it is a much healthier option than santan,” said Angie, adding that the chicken-and-anchovy soup base was boiled on low heat for many hours.
The crisp long beans are not soggy and give the dish a much- needed crunch, while the seafood tofu and fried fu chuk soak up the flavourful curry broth, complementing the overall taste of the dish.
The Coffee Place’s curry mee is part of a set priced at RM9.90 that also includes a homemade drink of the day – which is either lemongrass or barley, served hot or chilled.
Not only that, the restaurant is known for its variety of day-long Western-style breakfast sets priced from RM6.90 onwards.
Angie said the breakfast sets were prepared with quality ingredients not commonly found in supermarkets.
Customers can opt to custom-order their breakfast sets to suit their tastes.
Their fragrant TCP White Coffee, priced at RM4.30 per cup, is also a hit with patrons, brewed using Indonesian coffee beans roasted in Penang.
Other items on the menu include finger foods such as Sesame Stuffed Crab Shells (RM7.90), which is perfect for customers who want a light meal during teatime and favourites such as Tom Yam Spaghetti (RM12.90) and chicken chop (RM14.90).
THE COFFEE PLACE, NO. 36G, Jalan SS21/39, Damansara Utama, Petaling Jaya, Selangor (Tel: 03-7722 2248). Business hours: 7.30am to 7.30pm (Mon-Fri) and 7.30am to 6.00pm on Saturday. Closed on Sundays. Pork-free.
This is the writer’s personal observation and not an endorsement by StarMetro.