Kopitiam — Makers & Dreamers 2019

Kopitiam
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Kopitiam Kopitiam

Kopitiam Kopitiam

Award-Winning Restaurant Owners

Malaysian for “Coffee Shop,” this Lower East Side restaurant garnered nominations in 2019, a nod to fans who see its innovative cuisine as a creative homecoming.

Why was 2019 a banner year for your restaurant?

MOONLYNN: We’ve both been so lucky and blessed to have had such a magical year. The hospitality industry is so finicky—especially with restaurants. We received a lot of accolades this year, and it’s been rewarding seeing our team, which is comprised mostly of high school students hired from the community, grow and really take ownership and pride in their work. Also, it’s been so wonderful seeing Malaysians being so proud of their cuisine!

What is your mission for Kopitiam?

KYO: Most coffee shops are easily replaced. When Kopitiam was founded, I wanted to create a space where people like me could feel connected, a place where people could be their true self rather than the ideal self they have to present to the outside world. Malaysians have a lot of very interesting traditions that New Yorkers are also keen to learn about. They appreciate the tradition and don’t want it to fade.

If Kopitiam is a person, I would say Kopitiam is like a grandfather or a grandmother that you haven’t seen for a long time. Then whenever you come back, we always greet you with the same heart, the same smile, and full of hot soup.

What do you hope people feel when they enter Kopitiam?

MOONLYNN: When we were going through construction, it was important for both of us to create a haven in this concrete jungle where a guest is instantly transported to a space that exudes warmth and a familial feeling.

What does it mean to create a real-life space in the digital age?

KYO: I think the best thing is that we were born in the mid-’80s. We love how convenient the digital world can be, but we are still able to maintain and appreciate the traditional ways of connecting before the Internet and social media.

What’s on the horizon for 2020?

MOONLYNN: I’m slowly weaning off of having to be at the shop working the floor and now get to focus more of my energy on business development and brainstorming creative ways to grow Kopitiam into not only a restaurant, but also a hub to promote awareness of Malaysian culture.