Escaping Haze Part 3.2: The Battle of Ipoh White Coffee (怡保白咖啡)

{{Back Posting: 21 June 2013 – 30 June 2013}}

Ipoh White Coffee is a popular coffee drink that originated from Ipoh, Perak, Malaysia.

Traditionally, Malaysian style “black” coffee roast (Kopi-O) is produced by roasting the beans with sugar, margarine and wheat.
“White” coffee, on the other hand, is produced with only margarine and without any sugar, resulting in a less dark roast.

The term white coffee, has nothing to do with the colour of the coffee, but is rather a reference to the way how the coffee is roasted. The word white simply means ‘without, or unadulterated’, nothing has been added to the coffee during the roasting process.

Sin Yoon Loong White Coffee is the founder of traditional style of white coffee.

I check out the traditional Sin Yoon Loong against it’s immediate rival Nam Heong.

My Verdict:
Sin Yoon Loong holds the charm of a traditional old coffee shop. Other than it’s Ipoh White Coffee, we strongly recommend the kaya toast too. Bread toasted to crisp perfection, with aromatic kaya spread and a slab of butter. Irresistible!

Sin Yoon Loong’s Ipoh white coffee is full bodied with strong aroma. I personally like it and can’t get enough of it.

Nam Heong on the other hand looks enterprising, with franchises of its coffee business into the popular Old Town White Coffee chain throughout Malaysia and Singapore. There were even sales of Instant Old Town White Coffee right behind the sale counter. Do check out the pipping hot egg tarts when you are at Nam Heong. Nam Heong’s Ipoh White Coffee is well balance and smooth, just the way Kitson likes it.

What about you?
Which is your Favorite Ipoh White Coffee?

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