Preserving Tradition, One Cup at a Time: Kyo Pang and Kopitiam NYC
Discover the rich traditions of Malaysian Nyonya cuisine at Kopitiam NYC, led by third-generation chef Kyo Pang. From white coffee to kaya toast, experience authentic dishes rooted in heritage and crafted with love.
When Kyo Pang decided to open Kopitiam NYC, it wasn’t just about starting a restaurant—it was about honoring her family’s legacy and preserving the traditions of Nyonya cuisine. As a third-generation Nyonya, Kyo grew up surrounded by the intricate flavors and cultural significance of Malaysian cooking. But her path to becoming a chef and business owner wasn’t a straight one.
“I came to New York to study psychology and public relations,” Kyo says. “I didn’t expect to be carrying on my family’s culinary heritage. But in 2015, I realized that if I didn’t take this step, I’d regret it forever.” That realization sparked the creation of Kopitiam, where Kyo has poured her passion into sharing the rich stories and flavors of her heritage with every dish.
A Commitment to Authenticity
Kopitiam’s menu is a love letter to Malaysia’s Nyonya cuisine, blending Chinese and Malay influences while staying true to tradition. Kyo emphasizes authenticity, sourcing ingredients from Malaysia and preparing dishes exactly as she remembers them from her childhood.
One of the café’s standout offerings is white coffee, a drink Kyo describes as “comfort in a cup.” The beans are roasted with palm oil, olive oil, and salt, giving them a unique flavor and a smooth, creamy texture. “This isn’t just coffee,” Kyo explains. “It’s a connection to Malaysian culture that I hope more people will come to appreciate.”
Stories Behind the Menu
Each item on Kopitiam’s menu is deeply personal to Kyo. The dry tossed noodles, for instance, were inspired by a woman who served Kyo the same dish every morning for six years. “She knew exactly how I liked it—simple, with just noodles, pork lard, and sauce,” Kyo recalls. “When she stopped making it, I missed it so much. Now, I’ve recreated it to share that memory with others.”
Then there’s the asam laksa, a tangy fish noodle soup that’s a specialty of Kyo’s hometown, Penang. It’s not a daily menu item, but when it’s offered, it sells out almost immediately. “This dish is so special to me,” Kyo says. And of course, there’s the kaya toast—sweet pandan coconut jam served with toast and soft-boiled eggs. For Kyo, it’s more than a dish; it’s a piece of her childhood brought to life.
A Vision for the Future
Looking ahead, Kyo hopes to grow Kopitiam into a concept that shares Malaysia’s coffee culture on a larger scale. “I’d love for Kopitiam to become the Malaysian Starbucks,” she says with a hopeful smile. Yet, even as she dreams of expansion, Kyo remains grounded in the café’s mission: to preserve her family’s culinary traditions and share the stories behind the food.
“At the end of the day, this isn’t just about serving food—it’s about connection,” Kyo reflects. “Every dish carries a story, and every customer becomes part of it.”
Must-Try Dishes at Kopitiam NYC
White Coffee: Smooth and aromatic, made with beans roasted in palm oil and salt.
Kaya Toast: Sweet pandan coconut jam with toast and soft-boiled eggs.
Asam Laksa: A tangy fish noodle soup that’s a special hometown favorite.
Dry Tossed Noodles: A simple yet flavorful dish with nostalgic roots.