New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
To: Professor Abreu, Director of Service
From: Michelle Mai, Student
Date: September 6, 2018
RE: New York Times Restaurant Review
In the article, At Kopitiam, Malaysian Food Powers Through Some Growing Pains, by Pete Wells begins talking about different types coffee and different method of making it. As he slowly goes in the history of the foods and drink, he talks about their original restaurant that only had four seats, but soon relocated in June. Ms. Pang and her new business partner, Moonlynn Tsai, found a better space for her guest to properly enjoy a meal in a decent environment. As their space grew, so did their menu. Now you can enjoy some traditional Malaysian food, such as the nasi lemak, unique rice combination of spices and their sauces. But this restaurant wanted to me more different so they added a breakfast menu, that always changing because they want to bring different texture and flavor to a basic breakfast idea. In the article. Mr. Wells talk about your “breakfast could be a bowl of two eggs boiled just long enough to turn the whites opaque while leaving the yolks free to billow into mushroom-soy broth underneath. Or it might be fish ball soup, grape-size globes of ground fish in a cloudy white broth”.
I love Malaysian food, so I would love to visit the restaurant, but it’s not a restaurant that I would want very badly. It the experience that I want to have, so I can decide if I would go back. The thing I want to try is their dessert, cake. It seems like the cakes are very traditional because she makes them every day and their might be a surprised for the guest to find.
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