Shawlands favourite, Julie's Kopitiam, is set to take up a residency in SWG3's Acid Bar.

The bar, which has played host to big name pop ups including Cail Bruich, Ox and Finch and Tantrum Doughnuts will be the temporary home to Julie’s Kopitiam as the team prepare to move to bigger premises in Shawlands.

Speaking to the Scotsman, Julie said: “We’ll be at SWG3 for the next few months serving up brunch, lunch and dinner. The menu will evolve and change constantly – we’ll be exploring Malaysia’s multicultural cooking repertoire and serving up a mixture of our take one Chinese-Malay (Perakan) Portuguese Malay (Kristang) Indonesian, Indian.

“There will also be a Scottish Malay influence on the produce from my time of growing up in Glasgow.”

As well as this, diners can look forward to special ticketed events such as dumpling evenings and Nasi Lemak nights. Julie also hinted at possible collaborations with familiar faces in the industry.

Julie’s Kopitiam is walk-in only, due to its size, but guests will be able to book the SWG3 pop up, as well as  just walking in.

Julie's Kopitiam SWG3

Picture: Julie’s Kopitiam

After a successful street food pop up –  Julie’s Street Kitchen – owner, Julie Lin Mcleod, opened Julia’s Kopitiam in late 2017. Kopitiam is the term for a traditional coffee shop in Southeast Asia, and Julie’s serves authentic street food dishes, light bites and hot drinks.

Due to its success, the team announced that they were moving to larger premises, and hope to re-open later this year with the original Kopitiam potentially being turned into a dumpling restaurant.

This isn’t the first time that Julie has had a pop up at the Acid Bar. In January she teamed up with Lychee Oriental’s Jimmy Lee for a Chinese New Year dinner.

‘Julie & Jimmy Cook Chinese New Year’ saw guests enjoy four courses; congee served with crispy lotus root with ginger and spring onion; pork and prawn jiaozi dumplings with black vinegar and chilli bean oil; char siu Ramsay’s of Carluke pork and XO broccoli, soy egg with jasmine rice and a dessert of dark chocolate and sesame sticky rice balls, ginger ice cream, cashews, clementine and Gula Melaka syrup.

The Menu

‘gado gado’ – peanut sauce, greens, beansprouts, carrot, tofu, egg | 4

chilled glass noodles – vermicelli, sesame, fish sauce, watermelon, peanut, dried shrimp | 5

smashed cucumbers, tahini, sichuan, chilli | 3

shaoxing chicken & prawn toast – ground chicken & prawn, black sesame, coriander | 5

chickpea murtabak – chickpeas, crispy roti, chaat masala (vg) | 5

mamak fried chicken – condensed milk chicken, ajwain seeds, caramelised fish sauce | 7

‘char kuay teow’ – smoky ho fun, prawns, beansprouts, lard, soy, chives | 9.5

whole braised aubergine – shaoxing, dark soy, chinese vinegar coriander (vg) | 7.5

nonya style curry of the day | vg option available | price dependant

assam pedas ‘sour and spicy’ – with fish of the day | price dependant

sichuan ground pork – greens, fish sauce, chilli, sichuan, pickle, peanuts | 7.5

‘otak – otak’ – aromatic fish paste steamed in banana leaf | 6.5

steamed jasmine rice | 2

sticky rice, condensed milk & coconut, mango, peanuts | 5

banana fritters, ginger sugar, cardamom yoghurt | 5

Booking info

 

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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