Bolton Kopitiam

I have a suspicion that a lot of you have been gatekeeping Bolton Kopitiam. Don't quote me on this, but I think there's nothing over 10 ringgit. The place gives family vibes and girlfriend belanja today. Like kopio sweets? A bit bitter or ni? The aftertaste macam got something. There's a slight roasted taste at the end, but that one is the kopio, my girlfriend. What instantly attracted me to this was the word kelapa. I was hoping the kelapa part is stronger in taste, but it's not. It's just more of a creamy aftertaste. The kopi itself is good, 7.6. But someone said they don't trust you anymore. This is the no butter gang roti bakar. Here looks a bit too burnt. The kaya is very flavourful. This roti bakar type of crispiness, it's my favourite type of crispiness where it's crispy just on the outer layer. Inside there, it's still toasted but it's fluffy. Good piece of toast. Easily 8.2. Oh, they give one piece of chicken inside. It looks like breast. My favourite part because it's high in protein. Tastes like that relative that really knows how to cook when you cannot get from restaurant. Like a family recipe kind of curry. Damn! The flour taste is very egg. The curry is delicious. Price RM4, this is a great snack man. I will come here for breakfast after work. 8.5. Probably one of the best roti jalas I've tasted. The noodle is yellow meat. Yellow meat is usually mushy one lah, especially with curry meat. Got these chunks inside. I think it's the santan. I'm a fan of fish ball so I like that fish ball. Fresh, it's bouncy. Taufu ah. Damn! I don't see it often that a meat curry punya taufu right is crispy and I think it's a brilliant idea. So flavourful. The star has to be their secret recipe curry lah. Creamy, rich. Rich. I'm the type of person that doesn't usually finish the soup in a soup noodle but I will finish this. 8.7. Ah, I've reached the final boss of Bolton Kopi Piam. They list it as one of their main food to try here. Something different though. What here is there? More to dry. The wetness comes from the chilli oil. The egg that they mix inside here also really makes the flavour pop even more. The siham, I think we only got one piece and it was a tiny piece. Girlfriend, how did it taste? Overcooked. It looks shriveled up already. This one is something a bit different. Because usually char kue tel, they will tear the prawn open for you. Maybe when you keep the shell on, it retains more moisture because you know lah. Cooking a char kue tel can be very dry, very heaty on the pan. Oh fresh! Pair this with the soya sauce and the chilli sedap. 9 ringgit. I think that's average. 8.6.