Danny’s Kopitiam Reviewed

Updated October 12, 2026,first published November 18, 2024

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The warm service. The open kitchen. The decades of exceptional char kwai teow. In 2025, Danny Ko’s humble counter-service restaurant is as full of heart as ever. Hear it beat through the rhythmic scraping and banging of metal utensils on the wok, which fires the thoughtful Malaysian dishes destined for tables of families and friends.

An exemplary char kway teow is perfumed with pork lard and a walloping dose of hard-won wok hei. The assam laksa broth is unforgettable: proudly fishy, and balanced with sweet pineapple and pickled torch ginger flowers.

Another favourite is kapitan curry, the chicken bursting with lemongrass and zingy makrut lime leaf. Add rojak – pineapple, cucumber, apple and beancurd coated in a rich shrimp-paste glaze – and a fantastically flaky pan-fried roti canai with home-made satay sauce to complete the masterclass in comfort food.

Good to know: Every day of the week, Danny’s offers a different dish for a bargain price, from curry laksa on Wednesday to chicken rice on Sunday.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

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