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Meet Med Pang and Koi Lee, two friends who worked together as cooks in London before opening their own restaurant, Med Salleh Kopitiam, with the support of fellow Malaysians
Pang arrived in the UK in 2000 and worked his way up from a kitchen porter to general manager. He met his future business partner, Koi Lee, in 2014 while they were working in a Chinese restaurant.
"We have a special trust in each other," Lee told SAYS.
After more than a decade of friendship, they decided to venture out on their own in 2019, starting with a food truck.
However, their new business lasted only four months before the COVID-19 pandemic brought operations to a halt.
Not ones to be defeated, they pivoted. After the lockdown, Pang and Lee opened a food stall in Mayfair, selling the unique three-colour nasi lemak. The dish was an instant sensation and "went viral", as Pang described it.
This newfound fame caught the attention of a Malaysian conglomerate, giving them the push they needed to expand
"One of the Berjaya managers came writing to us, asking us whether we have an interest in operating a restaurant (at their hotel). We said yes straight away," Pang recalled.
Before sealing the deal, a Berjaya executive personally tasted the famous nasi lemak before approving their restaurant space.
Impressed by what he sampled, he gave them the green light to open Med Salleh Kopitiam at the Berjaya Eden Park Hotel in Bayswater.
When asked if they were happy to get the offer, Pang's response was emphatic: "Of course, yeah! Because it's very hard to own a restaurant without any credit at the time. So we didn't think twice and said yes. We are on."
The key to their success has been a clever balancing act: making Malaysian food accessible to Londoners while keeping its soul authentic
Which is why their three-colour nasi lemak became a viral hit in the capital.
Its vibrant, eye-catching presentation intrigued Londoners and drew them in. Without its striking appearance, many might never have taken their first bite of Malaysian food.
The lessons they learned from their Mayfair food stall, combined with two decades of culinary experience, carried over into Med Salleh Kopitiam.
Today, every Malaysian dish they serve looks as stunning as it tastes.
Their Hainanese chicken rice features silky, tender chicken with glossy skin, paired with fragrant yellow rice — a plate that's clearly dressed to impress.
Meanwhile, the nasi ganja is a feast for the eyes. It's served on a generous platter with a massive sotong, tiger prawn, and fried chicken, all resting atop stingray curry, accompanied by salted egg and okra on the side.
Beyond flavour, each dish makes a bold visual statement, elevating beloved local classics without avant-garde gimmicks that could compromise authenticity.
When asked whether they localise their flavours, Pang candidly said yes, adding that they are always happy to turn up the spice to levels familiar to Malaysians
"We reduce the spiciness, we reduce a lot of spices for local Londoners," Pang explained.
"For example, the Hainanese chicken rice. In Malaysia, it's not uncommon to see 85% cooked chicken with a little bit of blood, but we cooked it well done for the locals."
Pang shared that his team, 95% Malaysians, led by head chef Faisal, has become adept at finding alternative ingredients to replicate the authentic taste. While Malaysian ingredients are available in the UK, their supply can be inconsistent.
Over the years, Med Salleh Kopitiam has served a distinguished roster of guests, from Malaysian ministers to members of royalty and celebrities
This includes former health director-general Tan Sri Dr Noor Hisham, a prince and a princess, both current deputy prime ministers, and former prime minister Datuk Seri Ismail Sabri Yaakob.
In fact, a day before SAYS interviewed Pang on 6 December 2025, Agriculture and Food Security Minister Datuk Seri Mohamad Sabu dined at the restaurant.
Among all their distinguished guests, Datuk Prof Jimmy Choo holds a special place in Pang and Lee's hearts. The luxury shoemaker has consistently helped promote the restaurant over the years, motivated by a passion for supporting Malaysians overseas.
"He understands how difficult it is to make a name for yourself in London, having done it himself as a shoemaker," Pang said.
Today, the duo also operates another outlet in Kentish Town called Med Salleh Restaurant.
To learn more about Med Salleh Kopitiam, watch our video interview below:
