Kokopelli Travellers Bistro

I chanced upon an often passed-by home-like artsy-fartsy restaurant whenever i am on my way home. I took the opportunity to bring my date together to celebrate his birthday.

We had fun of course. We both liked the interior and quietness of the restaurant. No loud music, perfect for intimate conversation. Although some light piano music playing at the background wouldn't harm instead of some numbers from the radio player.

Anyway, we were there early, so...

We decided to skip the dessert as the mains were quite a big portion. We also ordered the restaurant's famous Char Koay Teow.

Just google their restaurant, and you will know what i mean; Most reviews tried the Char Koay Teow. With all the raves, i figured why not give it a try also...


The dishes were flavourful and hearty; My fav would be the French Onion Soup. My date liked the fish dish, but i would prefer the veg to be something big or chunkier, instead of some lean bean sprouts.

Maybe i like things bolder...

Other than that, the service were friendly and attentive. I would go back there again to try other dishes.

Iced Lemon Tea

Crowds not in yet...

Simple and art-ly infused interior

French Onion Soup








Roasted Quater Chicken




Pan-fried fish dish, prefer chunkier veg :)

Kokopelli Travellers Bistro

Tel: 603-7956 7505/ 6019-2676667

Email: sorayatalismail@yahoo.com

Kung Fu Pan Mee...haiyah!!!

Had breakfast at Desa Sri Hartamas, this Pan Mee is called Kung Fu Pan Mee. I loved the chilli dip! OMG...I suspect they used pounded dried shrimp for the chilli.

I was sitting outside, so lots of morning sun exposure, great opportunity to shoot some photos.

crystal clear broth...

bbbuuurrrrpppp.....

excuse me...

Chinese Sweet Soup (糖水)...

"Tong sui (糖水), also known as tim tong (甜湯), is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used." excerpt from wikipedia.org




Nowadays, there are so many selections to choose from. Really, its just too many... If you have the opportunity to visit us in Malaysia, be sure not to miss this delectable goodness! Be adventurous and explore! If there is a demand, i can consider to organise a foodie trip...:)




The tong sui can be categorized by few common varieties.

1. Thick paste type (Peanut Paste 花生糊, best served warm)
2. Clear (almost consome-like) type (Sweet Potato Soup 番薯糖水)
3. Jelly or pudding type (Tau Fu Far 豆腐花)
4. Custardy type (Steamed Egg Custard 燉蛋)
5. Shaved ice type (Sai Mai Lo 西米露)

The photos featured in this post is considered the Clear type. Nothing heavy, just clear sweet broth, slow boiled with Chinese nuts & seeds and dried longan.

The Westerners might mistaken this as Consome, well, almost...

The weather was excruciatingly hot, I decided to quench my thirst and bought this from a mobile cart that sells glorious tong suis', with wide selection of ingredients to choose from.

He basically sells the basic clear broth, then its your choice to select the ingredients.

You may choose from par-boiled Chinese nuts & seeds (which contains medicinal properties), pre-cooked dried fruits (longan, orange peel), colorful cubed & striped jellies, sagos, barleys, par-boiled cubed yams, sweet potatoes, and so much more.

The sun light was great for photo capturing. Since i have an hour lunch break, i might as well take advantage of the bright sunlight; the photos turned out fabulously! And i loved it.

What do you think?

Photos were taken using point & shoot camera by Canon.

Thank you for dropping by.

Have a great week!