Our story

One stove. Three generations.

Since 1987 the recipes haven't changed. The way you order has.

Kaya toast with butter
Cups and kettles lined up on the kopitiam drinks counter
How it started

Uncle Lim opened Lalang Kopi House in 1987 with one charcoal stove and six marble tables. Today his granddaughter Mei runs it with the same kopi, the same kaya, and a phone that never stops buzzing with WhatsApp orders.

3generations behind the counter
2 hrsstirring kaya every morning
6original marble tables
Timeline

Same corner since 1987.

1987

One stove, six tables

Uncle Lim opens on Jalan Lalang 3 selling kopi, kaya toast and half-boiled eggs to the morning factory shift.

1994

Aunty Lim's nasi lemak

The sambal recipe arrives from Muar. Weekend queues start reaching the road.

2009

The air-cond hall

The shoplot next door becomes a cool dining hall for the afternoon crowd. The marble tables stay out front.

2019

Mei takes the counter

The third generation takes over, keeping the charcoal and adding a gula melaka latte.

2025

Order on WhatsApp

No delivery app, no commission. Regulars send their order and walk in to a hot breakfast.

Made by hand

Every morning, before 7am.

Kopi in a floral cup01 Roast

Beans roasted in-house

Robusta roasted weekly over charcoal with butter and sugar, then pulled through a cloth sock.

Kaya toast02 Stir

Kaya stirred for two hours

Eggs, coconut milk, sugar and pandan, stirred low and slow until it turns glossy and golden.

Nasi lemak03 Pound

Sambal from scratch

Dried chillies, shallots and belacan, cooked down until sweet, smoky and properly spicy.