Cover Copaa's mouth-watering pairing being the pucuk paku and squid
Copaa's mouth-watering pairing being the pucuk paku and squid
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Copaa KL in Desa Sri Hartamas puts a uniquely local twist on small plates
The ritual of ordering small plates and a bottle of wine is getting a facelift at Copaa KL. Situated in Desa Sri Hartamas, the contemporary dining establishment’s menu stands as a love letter to Malaysian ingredients. Straying from the tradition of hearty local meals, familiar favourites are reimagined through modern small plates that pair perfectly with the restaurant’s impressive portfolio of wine.
Copaa’s culinary creations command attention in a minimalist interior, a refreshingly uncluttered space that bridges the gap between casual comfort and refined dining—the perfect setting when looking to pop in for a quick pour and plate or settle in for a feast.
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Standout signatures here demonstrate both innovation and a deep respect for endemic produce. The restaurant’s pucuk paku salad takes wild fern leaves to new heights with a dressing of aromatic bunga kantan or ginger torch flower vinaigrette, finished with mandarin oranges and coconut flakes.
Its golden pomfret—a dish crafted with sharing in mind—is equally compelling. Perfectly crisp fish accompanies an elegant Shaoxing wine beurre blanc and white corn puree, showcasing Copaa’s ability to fuse European techniques with Asian accords without sacrificing authenticity or soul.
Above Don't miss out Copaa's famous pucuk paku
Don't miss out Copaa's famous pucuk paku
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The most interesting dish on Copaa’s menu, however, is arguably its squid with ulamchurri. Squid grilled to perfection is complemented with a brilliantly Malaysian twist: chimichurri made with ulam raja.
Preserving local culinary heritage extends beyond offbeat sauces at Copaa, with the restaurant working closely with local suppliers to ensure fresh, seasonal ingredients while supporting local agricultural communities, going so far as to adopt a root-to-stem approach when preparing its dishes in an effort to reduce food waste.
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Above The Golden Pomfret at Copaa KL
Above The Golden Pomfret at Copaa KL
The Golden Pomfret at Copaa KL
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When dining here, it is best to begin by ordering a variety of small plates progressively to witness firsthand the creativity poured into every plate.
Dining experiences here are made exceptionally worthwhile with the restaurant’s team on hand to guide patrons through suitable wine pairings.
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Images: Copaa
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About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
