MAN TIAN XIA KOPITIAM GOES NO PORK

Effective 09 August 2011, Man Tian Xia goes for NO PORK.

Join in for breakfast (7:30 a.m. to 11:00 a.m.) and visit our Home Cook Buffet Lunch between 11:00 a.m. to 2:30 p.m. during weekdays.





Mulai 9 Ogos 2011, Man Tian Xia akan menghidangkan sajian “Pork Free”.

Kami menyediakan sarapan pagi (7:30 pagi – 11:00 pagi) dan juga hidang tengahari ala Buffet dari 11:00 pagi hingga 2:30 tengahari setiap hari kecuali Sabtu dan Ahad.

Promotions For Man Tian Xia Kopitiam Facebook Fans

GOOD NEWS FOR FACEBOOKERS!!!

Enjoy 10% discount on Man Tian Xia Kopitiam dining when you bring along another Facebook Fans!!!

15% discount entitlement when you bring along more than 3 Facebook Fans.

A SURPRISE GIFT awaits for the most people in a group to Man Tian Xia Kopitiam Facebook Fans gathering!!!

亲爱的 FACEBOOK FANS，好消息！！！

凡是 FACEBOOK FANS 携带其他 FACEBOOK FANS 并可获得10%的折扣；三个人以上则可获得15%的折扣。

让我们在满天下美食店与其他 FACEBOOK FANS 聚集在一起吧！您将有机会赢取丰富奖品！！！

The Origin of Bak Kut Teh

Bak Kut Teh is undoubtedly one of the most popular Malaysian Chinese dish everywhere. Klang is particularly famous for Bak Kut Teh where you can find many shops and hawker stalls selling Bak Kut Teh in its many variations.


If you are a Bak Kut Teh fan, here's a trivia for you - where do you think is the origin of Bak Kut Teh? Undisputably, most will insist it is a Malaysian dish (perhaps some Singaporeans might differ on this) but where exactly is it from? Some people remarked that it must be from Klang as this is where Bak Kut Teh is most famous. Well, this is partly correct. According to the most plausible version of the story, Bak Kut Teh was invented by a gentleman from Quanzhou of the Fujian province in China. The secret recipe was passed to a friend who later went to Klang and became the first person to commercialise and sell Bak Kut Teh. The dish went on to become a famous dish and was copied and improved many times over. So according to this version the Hokkiens were the inventors of the dish. The Teochews came later and the main visual difference between the Hokkien and Teochew version of Bak Kut Teh is that the Hokkiens use dark soy sauce and thus the soup base is characteristically darker in colour. It is up to the individual's taste buds which one tastes better.


Bak Kut Teh was originally served in an octagonal bowl of short depth. Later variations tend to serve the dish in clay pot which we think only serves to keep the heat. Some swears it adds to the taste while others (traditionalists) seem to think it is just another gimmick to provide product differentiation. One thing for sure, the clay pot version usually comes added with extra ingredients like straw mushrooms, lettuce or abalone into the dish. Perhaps the traditionalists are right, it's just a gimmick for an excuse to charge more. What's your view?

The Origin of Bak Kut Teh

Bak Kut Teh is undoubtedly one of the most popular Malaysian Chinese dish everywhere. Klang is particularly famous for Bak Kut Teh where you can find many shops and hawker stalls selling Bak Kut Teh in its many variations.

If you are a Bak Kut Teh fan, here's a trivia for you - where do you think is the origin of Bak Kut Teh? Undisputably, most will insist it is a Malaysian dish (perhaps some Singaporeans might differ on this) but where exactly is it from? Some people remarked that it must be from Klang as this is where Bak Kut Teh is most famous. Well, this is partly correct. According to the most plausible version of the story, Bak Kut Teh was invented by a gentleman from Quanzhou of the Fujian province in China. The secret recipe was passed to a friend who later went to Klang and became the first person to commercialise and sell Bak Kut Teh. The dish went on to become a famous dish and was copied and improved many times over. So according to this version the Hokkiens were the inventors of the dish. The Teochews came later and the main visual difference between the Hokkien and Teochew version of Bak Kut Teh is that the Hokkiens use dark soy sauce and thus the soup base is characteristically darker in colour. It is up to the individual's taste buds which one tastes better.

Bak Kut Teh was originally served in an octagonal bowl of short depth (obviously to keep profit margins high!). Later variations tend to serve the dish in clay pot which we think only serves to keep the heat. Some swears it adds to the taste while others (traditionalists) seem to think it is just another gimmick to provide product differentiation. One thing for sure, the clay pot version usually comes added with extra ingredients like straw mushrooms, lettuce or abalone into the dish. Perhaps the traditionalists are right, it's just a gimmick for an excuse to charge more.

'Halal' Bak Kut Teh at fabulous Food event

The 'Halal'version of "Bak Kut Teh", a popular Chinese dish, can be savoured at the "Fabulous Food 1Malaysia" event at the Putra World Trade Centre (PWTC) from 18th - 20th December 2009.

The dish will be prepared by the executive chef of the JW Marriot Hotel in Kuala Lumpur, Zaffar Abdul Samad, for 300 people daily.

According to Eileen Chew, The Director of Projects & Public Relations of Expomal International, who is organising the event with Tourism Malaysia, the traditional food of the Malay community, like nasi lemak, which can be savoured by all Malaysians, they also want Bak Kut Teh which is among the popular Chinese dish to be experienced by other communities.

The halal Bak Kut Teh dish will have chicken, seafood & vegetables as the ingredients, and will be cooked with 10 types of herbs, including angelica, cloves & orange peel.

Roasted Items to be supplied / 供应混合烧味食品

Good news to all Chinese restaurant operators, we are now supplying!
In light of the recent demands for Chinese Style (non-halal) roast delicacies, it is our pleasure to announce that we are now supplying roasted items at a wholesale basis as a support to your current businesses at very reasonable prices!
The roasted items available are:
a) Roast Duck RM43.00nett/kg
b) Roast Chicken RM28.00nett/kg
c) Barbecued Pork RM28.00nett/kg
d) Roast Pork RM36.00nett/kg
For more details and arrangements, please call Mr. Chen at 016-575 2262 or email mtxkopitiam@gmail.com.
*We provide FREE delivery within the city area.
*Price can be further negotiated base on amount of order.

Let us help you to increase your revenue!


好消息！！！满天下美食店现在开始供应混合烧味食品给中餐馆经营者。。。
为了配合市场对于中式烧味的需求，满天下美食店将以合理的价格大量的批发混合烧味食品。
满天下美食店的混合烧味食品有：
i. 烧鸭 RM43.00nett/kg
ii. 烧鸡 RM28.00nett/kg
iii. 叉烧 RM28.00nett/kg
iv. 烧肉 RM36.00nett/kg

请拨电于Mr. Chen 016 575 2262或登录http://mantianxia.t35.com/ 查询详情资料。
*我们提供免费运送（只限于市区以内）
*价格可以商量
让我们为您服务！！！

Imagine yourself seated at a quaint corner in a busy city, not bothered by the passing people and truly indulged in an aromatic and delectable smell and taste of hundreds year old cuisine, the ‘Bak Kut Teh’.

Perfected over the years from generations of trials and errors, Man Tian Xia Kopitiam has finally reached that edge of bringing out the best in this world renowned cuisine. Combining the medicinal properties and distinct flavour with a pinch of esoteric ingredients for that ‘wow’ effect, Man Tian Xia Kopitiam’s main cuisine; ‘Bak Kut Teh’ is something worth trying out at anytime of the day.

Complementing the main cuisine are choices of roast items such as duck, chicken and barbecued pork (simply known as Char Siu in Chinese). So drop by at Man Tian Xia Kopitiam and share with us your thoughts on the servings!


想象自己在一个繁忙的城市角落中和无人打扰的环境下享受精心特备秘传的吉隆坡肉骨茶， 只在于满天下美食店！它是由多種不同的中藥及香料，配以豬排骨、豬腳脛肉或內臟、冬菇、磨菇、金針菇、白菜煮成的香味濃郁的肉湯，通常會有豆腐 卜、鹵豬腳或豬腳醋、油菜、甜菜、油條等配菜伴白飯同吃，吃的時候將煮得軟硬適中排骨蘸上由醬油、生抽、蒜米、辣椒混合成的醬料、油條放進湯里浸一浸再入 口，包你意猶未盡連扒兩碗白飯。當然，由于口味重加上葷多餘素，所以容易感覺膩，沏一壺好茶來調合一下更是不可少的。近乎完美的口味挑逗了人们的味蕾， 满天下美食店，随时等候您来品尝我们招牌的肉骨茶！除此之外，满天下美食店也另售混合烧味食品，包括烧肉，叉烧，烧鸡以及烧鸭。心动不如行动，我们期待你的品尝！