Kopitiam's Cuisine Draws Inspiration from Chinese and Malay Flavors
Grace Mahas — January 22, 2020 — Lifestyle
References: kopitiamnyc & bonappetit
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 Credits: Photographer Alex Lau
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 Credits: Photographer Alex Lau
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