Cover image via SAYS
Tucked away in a quiet corner of Desa Sri Hartamas, Copaa isn't just another trendy restaurant trying to ride the fusion food wave
Image via SAYS
Image via SAYS
Born from a leap of faith during the MCO, it's now one of the city's most thoughtful dining experiences.
The menu celebrates Malaysian ingredients, from tuak and wild kulim oil to pucuk paku, sourced from local farms, waters, and makers. Each dish is driven by curiosity and memory, not strict rules or labels.
Whether you go à la carte or opt for the sharing menu, Copaa is all about honest food, warm energy, and meaningful connection.
As you enter, the restaurant's ambience is warm, intimate, and thoughtfully understated with dim lighting, earthy tones, and cosy seating, making it feel like a refined hideout in the city. With soft textures, communal tables, and quiet corners, it's a space that invites connection and conversation.
Image via Jon Chew (Provided to SAYS)
"At Copaa, we believe food is best enjoyed together. Inspired by the tradition of Malaysians on communal dining, our menu is designed around shared plates that bring people closer — encouraging conversation, connection, and a sense of togetherness.
"Whether you're gathered around one of our communal tables or sharing with friends at your own, every dish is meant to be passed, tasted, and enjoyed collectively. It's about slowing down, savouring the moment, and celebrating the joy of shared experiences through good food," shared Jon Chew, owner and founder of Copaa.
We tried Copaa's full sharing course and a few à la carte dishes. Here's our honest take:
Image via SAYS
Pucuk paku salad dressed with bunga kantan vinaigrette (left)
This jungle fern salad celebrates the raw, natural crunch of pucuk paku, dressed in a tangy bunga kantan vinaigrette that gives it a uniquely local edge. It's refreshing, herbaceous, and the sweet coconut flakes add to its unique flavour profile.
Okra salad (right)
A fresh and colourful salad featuring crunchy okra, sweet mango, and juicy cherry tomatoes from Cameron Highlands. Tossed in a light yuzu shoyu dressing and sprinkled with black sesame seeds, it offers a perfect balance of sweet, nutty, and savoury flavours with a delightful texture.
Image via SAYS
Blackfish pâté on toasted bread
Salty, silky, and packed with umami, this appetiser is dangerously snackable. The pâté is made from blackfish (a homage to fried dace with black beans) and spread generously on crisp toast rounds, topped with fresh chives for a little lift. It's rustic and rich, the kind of thing that makes you wish they sold it by the jar.
Image via SAYS
Prawn ceviche with kaffir lime rice and kulim oil (left)
Inspired by the flavours of nasi ulam, this dish is fresh, herby, and unexpectedly complex. The prawn ceviche is zesty and lightly cured, sitting on a bed of kaffir lime-infused rice that's both fragrant and punchy. The finishing touch? A drizzle of kulim oil — sometimes called Malaysia's truffle — that adds a nutty, earthy depth.
Grilled tiger prawns (right)
Perfectly charred tiger prawns come paired with two homemade sambals. The first is a dry shrimp sambal that's bold and spicy, while the second is a sambal matah-style blend with lemongrass, gula Melaka, and a sweet-tangy kick. Every bite balances smoky, sweet, and spicy, it's a flavour party on a plate.
Image via SAYS
Grilled squid with ulamchurri
The squid is grilled to tender perfection, with just the right amount of char. But the real star is the ulamchurri, Copaa's cheeky Malaysian take on chimichurri, made using local ulam herbs. It's garlicky, vibrant, and full of punchy green flavour. You'll be mopping up every drop.
Image via SAYS
Crab meat and tiger prawn gratin with yuzu sauce
This warm gratinate brings together sweet crab meat and scallop in a decadent, almost buttery bake. The yuzu sauce cuts through the richness with a citrusy brightness, making it feel indulgent but never heavy. Comfort food but with a posh twist.
Image via SAYS
Asam boi tuak-poached pomfret
Poached gently in Spirit of the Harvest tuak (local rice wine from Sarawak), the pomfret is tender and silky, soaking up the light sweetness and complexity of the broth. It's a delicate dish with layers of flavour, nothing loud, just confident in its quiet depth.
Image via SAYS
Crab roe misua
This dry-style misua is savoury and satisfying, tossed in a homemade sauce made from rich crab roe that clings to every strand. Topped with golden fried shallots and spring onions, it hits all the right notes — soft, crunchy, aromatic. Feels like home, but better.
Image via SAYS
Kaffir lime yuzu mousse
This dessert is all about balance. Tart from the yuzu, aromatic from the kaffir lime, and creamy without being cloying. It's smooth, citrusy, and leaves your mouth feeling refreshed and ready for round two, if you're lucky.
Image via SAYS
Spirit of the Harvest tuak
For a limited time, Copaa is also serving Spirit of the Harvest tuak — one is infused with kaffir lime, and the other is infused with bunga kantan — the perfect pairing and palate cleanser between dishes.
