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Telephone
6431 6156
Introduction
Delight in culturally rich flavours at Kopi Tiam, undoubtedly the perfect place for locals and tourists. Tuck into new, comforting home-style dishes like the heartwarming Herbal Duck Mee Sua, fragrant Teochew-Style Steamed Whole Seabass, savoury Cereal Prawns and of course, perennial favourites - Satay, Hainanese Chicken Rice, Chilli Crab and Fish Head Curry, which continue to delight those cravings for Singapore’s signature dishes. continue reading
Additional Information
Dress Code: Smart Casual
Opening Hours
Today
07:30 - 11:00
12:00 - 14:30
18:00 - 22:30
Mon - Fri
07:00 - 10:30
11:30 - 14:30
18:00 - 22:30
Sat - Sun
07:30 - 11:00
12:00 - 14:30
18:00 - 22:30
Payment Methods
Cash
Other Info
Online Reservation
Takes Reservations
Restaurant Website
http://www.swissotel.com
About Reward Scheme
Signature Dishes
Herbal Duck Mee Sua Teochew-Style Steamed Whole Seabass Cereal Prawns Hainanese Chicken Rice Chilli Crab Fish Head Curry
Review (5)
Level4 2016-07-21
145 views
We decided to lunch here as we were having seminar upstairs and could not afford to go too far for lunch. The place was packed, but we were smoothly showed to a table at the back of the restaurant. The menu was consisted of local cuisine, with the place decorated with old school chairs and tables. Thus its name Kopi Tiam. Fashioning it after the traditional coffee shop.Capitol Pork Ribs ($22++)pork ribs, sweet and sour sauceThe dish was served with a plate of plain rice. The serving was huge. The pork rib was tender but lacked of the crispiness which I preferred.Beef Rendang ($22++)spiced beef, kaffir lime leaves, coconut milkThe dish was served with a plate of plain rice. The beef was tender and well flavoured. The gravy was rich and creamy, which went very well with the plain rice.Crispy Bean Curd - Teuhu Telur ($16++)deep-fried bean curd, bean sprouts, eggs, peanuts, sweet and sour sauceI was surprised at the size of the serving. Usually it was served as a single piece of bean curd, but here bean curd was cut into tiny pieces and deep fried, which made it easy to eat without tearing apart the bean curd. The sauce was surprising sweet, instead of the spicy sauce which I was expecting. Quite a delicious combination.As I was paying with AMEX credit card with FAR card benefits, there was a 50% discount when dining for 2 persons. It was quite good considering the huge servings of the dishes. As the place was packed, one may needed to wait quite awhile for service. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2016-04-04
55 views
We five people ordered rojak, signature laksa, Hainanese chicken rice, nasi goreng istimewa, spicy eggplant, fried oyster omelette, char kway teow, lime juice. With credit card discount, value for money! Many ppl queuing for lunch, better make reservation! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Full Kopi Tiam (Swissotel) review here: http://ivanteh-runningman.blogspot.sg/2015/10/kopi-tiam-swissotel-tasting-session.htmlFor over 22 years, Kopi Tiam (Swissotel) has been serving up premium renditions of classic, local Singaporean dishes, in a smart casual setting. Popular favourites such as Carrot Cake and Laksa feature on the extensive menu, and while quality and taste is pretty good, high prices may be a barrier for the everyman / common people to dine at Kopi Tiam (Swissotel). On a bigger perspective though, the concept offered by Kopi Tiam (Swissotel) is 1 possible solution to saving / curating our local Singapore food heritage. By making local dishes premium (higher quality ingredients, bigger portions, better presentation), it ensures hawkers can have a better livelihood (more profits), in turn ensuring the continuing legacy of Singaporean food!Ambience at Kopi Tiam (Swissotel) is a mix of modern and traditional coffee shops. Sturdy, casual wooden furniture in bright colours of orange and green hues line the spacious interior, which is lit by warm, ambient lighting and bright spotlights. Black-and-white posters of traditional Singaporean coffee shop items adorn the walls, while (rather gaudy) touches of Singaporean decor (flags, utensils, mugs, Tiger beer boxes) scream "This is Singapore!".Service at Kopi Tiam (Swissotel) is professional and courteous, similar to restaurant quality service. Staff are quick to greet and seat you, and when asked, are able to make recommendations from the menu, as well as provide basic descriptions of dishes. I like that they enquired about dietary restrictions before they made the recommendations.Food at Kopi Tiam (Swissotel) consists of premium versions of traditional Singaporean favourites, presented in local rustic style. In general, there are 2 kinds of Singaporean dishes, the 1st category are those dishes which can be improved by having premium, higher quality ingredients, the 2nd category are dishes which can be improved by having more skill / ability / experience in cooking. At Kopi Tiam (Swissotel), the 1st category fares much better, dishes made from spice pastes (laksa, rendang, rojak) are much tastier, and because the ingredients are fresher / higher quality, the dish truely shines. However, the 2nd category (requires skill) tends to fall flat (hokkien mee, carrot cake), lacking wok hei / breath of the wok. Just isn't as tasty as those you get from hawkers who have been frying that 1 dish for over 20 years.Loved the Local Chinese Salad - Rojak (SGD $16), which was wonderfully balanced with its savoury, salty, sweet, and sour flavours! The fruits and vegetables (pineapple, bean sprouts, cucumber, turnip, kang kong / water spinach leaves) within are fresh, juicy, and crunchy, while the dough fritters are properly crisp. The dark, spicy prawn paste with crushed peanuts is sufficient to coat all the ingredients, yet isn't too thin in texture.The rich, lemak, savoury spicy soup / broth of the Signature Kopi Tiam Laksa (SGD $20) makes this dish a standout! Thick rice noodles, along with generous garnishings of fish cake slices, shredded chicken, fresh deshelled prawns, cucumber, bean sprouts, quail eggs, and tau pok / tofu puffs complete this yummy dish. Dunk some sambal belacan chili paste into it for more flavour. Now if only you could choose to add cockles! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-04-10
45 views
Although the restaurant named themself as 'Kopitiam', this is actually the 'high class' version of kopitiam. Outside may sell curry fish head at only between $15 to $20 per bowl, here at kopitiam, they are sell it more than thirty dollars per bowl. Other normal dishes such as the char kway teow, fried hokkien mee, popiah, rojak and more are selling at least 2 or 3 times higher than other restaurant. But I should say their standard of food is slightly better than the rest but still does not justify for their high price. Service here is friendly and restaurant is clean and neat. As for the curry fish head, I should it is just alright and abit thin for the gravy. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-01-13
50 views
Kopitiam literally translates into 咖啡店 or coffeeshop which is synonymous (to a certain extent) with affordable local food. However, this offering by Swissotel Singapore promises the best of local favourites at a premium price in an air conditioned environment coupled with good service.Hidden in a corner on the second level of Fairmont, Kopitiam plays neighbour to Cafe Swiss. Decor is kept simple and uncluttered with green wooden top tables and mugs that are reminiscent of kopitiams in the old days. There's even a few push cart type stall fronts where chefs will prepare local favourites like popiah to mimic the days of old.Popiah - This has got to be the most expensive popiah that I've eaten in Singapore, standing at $7++ a roll. Brimming with ingredients, shreds of slipper lobster inclusive, the popiah looked like it could burst anytime with its thin but hardly chewy and tasteless skin. Honestly, as a whole, the popiah was tasteless. Only the taste of chilli prevailed.Tahu Telur - Honestly, tahu telur to me is mainly comfort food and Kopitiam's rendition reminded me of those you can get at food courts islandwide - average and not the least bit outstanding. The tofu was rather chunky and I found this dish a little too sweet for my liking. The only thing I thought was quite good was the egg, which was deep fried to a crisp.Bak Kut Teh - I've always been a fan of bak kut teh, especially the Teochew variant, which this offering didn't fall under. $15.50 got me 5 medium sized ribs, a bowl of dough fritters and rice. The ribs were actually quite good, meaty and coming across as tender with a mild bite. The soup was a tad too sweet for my liking but definitely not as sweet as the one I had at Empire Cafe, probably due to the noticable absence of wolfberries. Did I mention that the dough fritters were crackling but didn't taste freshHainanese Chicken Rice - One of the most iconic dishes of Singapore and purportedly a signature of this place, the humble Hainanese chicken rice looked disproportionately small for $17. I'm pretty sure you can get the same quantity of chicken at a hawker centre for about $3-$4. That aside, the chicken was succulent and tender without being too fatty or salty. The rice was not too oily and fragrant but a tad undercooked. Definitely not as tasty as I had expected it to be. But then again, I guess you sacrifice taste when you cut down on the oil.Without discount, the bill came up to a shocking $61.20, which is preposterous in my humble opinion. Street food, even in "high class" restaurants, really shouldn't cost an arm or a leg. Kopi Tiam Singapore Restaurant may be effective in showcasing Singapore's culturally diverse local food to tourists but it certainly doesn't strike a chord with me, not with the prices. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)