Kyo Pang is a restaurateur, the founder and executive chef of the Malaysian restaurant Kopitiam, and is well known for introducing Asian food, coffee, and tea customs to American consumers. Pang has received two James Beard Semifinalist nominations and an Eater's Award nomination for Chef of the Year in 2018, 2019 and 2020. Kopitiam, which bills itself as "wholesome fast-casual," has won widespread praise. It was chosen as a 2018 critic selection by Pete Wells in the New York Times, who described it as "nearly always fantastic," and it was designated a Bon Appetit Magazine Hot Ten restaurant in 2019.

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