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Hybrid Asian Casual Eateries

Kopitiam's Cuisine Draws Inspiration from Chinese and Malay Flavors

— January 22, 2020 — Lifestyle
Kopitiam, a new fast-casual eatery in the Lower East Side of New York City, is gaining notable attention for its delicious and unparalleled cuisine. Named after the Hokkien word for "coffee shop," the eatery is run by chef/co-owner Kyo Pang and co-owner Moonlynn Tsai.

Offering a Nyonya style of cuisine -- a hybrid of Chinese and Malay flavors combined with "sprinkles" of influence from the British, Dutch, and Portuguese -- this counter-service-style restaurant is ideal for customers looking for bold and exciting dishes. One notable menu items include the 'Pandam Chicken,' a savory dish comprised of a compact triangle of minced chicken wrapped in pandan leaves for a sweet and grassy aroma.



Image Credit: Photographer Alex Lau
Trend Themes
1. Nyonya Cuisine - The hybrid of Chinese and Malay flavors in Nyonya cuisine presents an opportunity for innovation in fusion cooking.
2. Hybrid Restaurant Concepts - The success of Kopitiam's fusion cuisine shows a potential demand for hybrid restaurant concepts that offer unique and exciting flavor combinations.
3. Fast-casual Dining Concepts - Kopitiam's counter-service style restaurant provides a disruptive opportunity for fast-casual dining concepts that provide quality food quickly and easily.
Industry Implications
1. Restaurant Industry - The fusion of Chinese and Malay flavors in Nyonya cuisine could drive innovation in restaurants aiming to tap into new and unique flavor markets.
2. Fast Food Industry - Fast food chains could benefit from incorporating more nuanced flavor profiles to attract consumers looking for more than just basic fast food options.
3. Food Tech Industry - Kopitiam's fast-casual dining approach presents an opportunity for food tech companies to create innovative solutions that streamline the ordering and pickup process.
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