Malaysian food is the BEST.
You know it, we know it, Singaporeans know it.
But it looks like the rest of the world is waking up to it
A Malaysian Kopitiam restaurant in New York has been listed
among the BEST new restaurants in America TWICE this year!
Thatâ€™s right, the Malaysian restaurant simply called Kopitiam has been named among the best new restaurants in the United States for 2019 by two well known culinary publications, Eater and Bon AppÃ©tit.
On Bon AppÃ©titâ€™s Americaâ€™s Best New Restaurants 2019, Kopitiam is on the publicationâ€™s â€œHot 10â€. Meanwhile, Eater lists it on their â€œ16 Best New Restaurants in Americaâ€.
Run by Penangite and third generation Nyonya, Kyo Pang, the Malaysian restaurant has been winning over gourmands with two quintessentially Malaysian dishes â€“ Nasi Lemak and Pan Mee.
â€œThe Malaysian coffee shop that has us craving nasi lemak day and night.â€
Bon AppÃ©tit on Kopitiam restaurant.
â€œInstead of staid tossed salads or more roasted chicken plates, Kopitiam serves pungent anchovy noodle soup (pan mee soup), thrillingly flavourful shrimp-paste chicken wings, and understated milk toast sandwiches.â€
â€œAll of Pangâ€™s meticulously rendered food stands on its own as some of the cityâ€™s best â€” which is why the restaurant has become a go-to for both local and visiting Eater editors.â€
Stefanie Tuder, Senior Editor, Eater NY.
Located in Lower East Side of New York City, Kopitiam serves
up all sorts of Malaysian favourites such as nasi lemak, pan mee, curry puff,
otak otak, pulut panggang, ikan bakar, teh tarik, bandung, Milo dinosaur, white
coffee and all sorts of kuih which Americans are absolutely LOVING.
In an interview with Plate, Kyo mentioned that she comes from a family of restaurateurs. Her grandfather owned a kopitiam in Penang that her dad took over and transformed into a family-style restaurant.
She moved to America in 2008 to study and afterwards worked as a promoter. However, her father soon suffered a bout of depression.
Kyo realised that that food and cooking was something that made her father happy and she opened Kopitiam in 2015.
Kopitiam then began making waves in New York for the comforting Malaysian dishes. However, the restaurant was forced to close due to the increasing rent.
Thankfully, Kyo and her business partner Moonlynn Tsai found a new nook in the Big Apple to reopen Kopitiam and that’s when things really took off!
â€œI don’t know another kitchen in the city where the fragrances of coconut and pandan leaf infuse the rice as elegantly, or where the tiny dried fish, which Kopitiam fries with peanuts, form a caramelized crust that erases the distinction between sweet and savoury.â€
Pete Wells, Restaurant Critic, The New York Times.
Kopitiam’s latest success was when Bon AppÃ©titâ€™s editor received a nasi lemak masterclass from Kyo on how to make Malaysiaâ€™s beloved nasi lemak!
TRP would like to thank Kyo for making Malaysiaâ€™s name as
aromatic as our pandan-infused nasi lemak!
She puts the pun in Punjabi. With a background in healthcare, lifestyle writing and memes, this lady's articles walk a fine line between pun-dai and pun-ishing.