Papa Kopitiam is a restaurant that spans generations. Their story began in 1974, when owner Ann Fung’s father, Mr. Fung, left Hong Kong to settle in then North Borneo. He brought with him a recipe passed down from generation to generation and began selling Heong Dai Mai Fan or fried noodles from his tricycle hawker stall. In 2011, Ann took over the family business and opened a restaurant in Perdana Square. In September this year, they opened another brance in Hilltop, serving what their signature dish: Lou Dau Heong Dai Mai Fan (in Cantonese) or Lao Dou Xiang Di Mi Fen (in Mandarin).
Diners can customise their dish by choosing their preferred noodle base: Mihun (vermicelli), Mee, Kuey Teow (flat noodle) or Sang Mee (thin round noodle). You can have it plain or coated in egg. From here, you can choose your meat sauce of choice: Pork, Dumplings, Fish, Pork Ribs, Pork Intestine and others. Pork ribs and fish are a popular pick. The pork ribs sauce is sweet and fragrant. They use fresh Barramundi when making the fish noodles, topped with a delicious gravy. Can’t decide? Mix and match as you please! If you prefer a soupy option, let them know.