In the heart of London, nestled near Bayswater Station, lies Med Salleh Kopitiam, a charming eatery that serves more than just food—it dishes out culture, memory, and inspiration. Its founder, Med Pang, is a proud Malaysian whose journey from a small town in Kampar, Perak, to becoming a thriving entrepreneur in the UK is nothing short of remarkable. His story, shared in a recent Ceku Inspires podcast episode, reveals the resilience, humility, and passion that have defined his life and career.
Humble Beginnings and Early Struggles
Med Pang’s story begins in Kampar, where he was raised by his grandparents. Like many Malaysians, he sat for the SPM examination, but unlike the traditional narrative of academic excellence leading to stable careers, Med failed. “I was lazy,” he admitted candidly, reflecting on his lack of discipline during his school years. However, this setback did not deter him.
After SPM, Med moved to Singapore to work in construction and helped build the iconic Changi Airport. Despite the physically demanding job, he realized this path wasn’t sustainable. He returned to Malaysia and told his father he wanted to study business in Ipoh. While business was his chosen major, cooking had always been a part of his life, instilled in him by his grandmother—his first teacher in the kitchen.
The Turning Point: A Leap of Faith to the UK
At 23, Med made a bold decision: he moved to the United Kingdom, not in pursuit of luxury or fame, but to earn enough to buy a house back in Malaysia. He initially entered the food and beverage (F&B) industry to support his financial goals, but what started as a job soon transformed into a passion. Med found himself deeply involved in cooking, working alongside professional chefs who taught him the skills he would later use to start his own F&B business.
Despite lacking formal culinary training, his love for cooking blossomed. “I’m not a professional chef,” he clarified, “but I love to cook.” For Med, the kitchen became a place where his identity and culture converged.
Reimagining Malaysian Cuisine Abroad
Med Salleh Kopitiam is more than a restaurant—it is a living tribute to Med’s childhood, his heritage, and the rich tapestry of Malaysian culture. From the banana leaf-wrapped nasi lemak to stories embedded in the decor, everything in the restaurant speaks of home. Med is determined to promote Malaysian cuisine globally, despite the dominance of Thai and Singaporean food in Western narratives.
“I want to represent Malaysian food with its authentic taste,” he emphasized. Authenticity, however, does not mean inflexibility. Med understands the importance of adjusting spice levels and presentation to suit a broader, multicultural audience. One of his guiding principles in business is the “wow factor”—a blend of visual appeal, storytelling, and quality that captures attention and hearts alike.
Breaking the Mold: Redefining Success
Med’s life is a powerful reminder that academic failure is not the end. He defied the notion that good grades are the only route to success. “Education is important,” he noted, “but it’s not everything.” For him, life experience, persistence, and hard work became the most valuable forms of learning.
Still, he does not romanticize the struggle. Med openly shared how he lost precious time with his family due to work, especially when international communication was limited. His biggest regret? Not spending more time with his father and grandparents. “Cherish the time together as a family,” he advised, especially for students and workers living abroad.
Navigating Challenges with Grit
Like any entrepreneur, Med faced many hurdles—especially during the COVID-19 pandemic. His food truck business lasted only four months before it was forced to shut down. He tried selling on eBay and Amazon but found the work unfulfilling. Eventually, he returned to the F&B sector, where his passion lay.
Med emphasized the importance of resilience and positivity. “Planning ahead is good,” he said, “but overplanning will kill you. Take one thing at a time.” This pragmatic, one-step-at-a-time philosophy has anchored him through financial instability, inflation, and personal loss.
Cultural Diplomacy Through Food
What makes Med Salleh Kopitiam truly unique is how it bridges cultural gaps. Med actively engages with non-Malaysian customers, explaining the origins of dishes and the history of Malaysian multiculturalism. The restaurant becomes a classroom, and Med, its storyteller.
Western patrons are often intrigued by Malaysia’s harmonious diversity—Malay, Chinese, Indian, and Indigenous cultures coexisting and contributing to a rich culinary heritage. Dishes like nasi lemak, char kuey teow, and roti canai are not just meals—they are ambassadors of Malaysia’s soul.
Lessons for Aspiring Entrepreneurs
Med has many insights for Malaysians—and anyone—aspiring to venture into the F&B business. His first advice: “Don’t focus on the money. Focus on your product.” Good food, engaging stories, and excellent service are the cornerstones of his brand.
He also encourages leveraging social media over traditional metrics. “Engagement matters more than analytics,” he said. Instead of hiring expensive marketing professionals, he learned how to use social media himself, making customer connections more personal and impactful. In addition, he cautions against over-relying on investors. “Some wanted to invest in my business, but I rejected it. I don’t want to be restricted.” For Med, retaining control over his brand’s direction and authenticity is more important than fast growth.
Pride in Identity
At the core of everything Med does is pride in being Malaysian. From speaking with his natural accent to insisting on sambal for nasi lemak, he champions cultural authenticity over Westernized versions of Southeast Asian cuisine. “Don’t be pressured by Western influence to change Malaysian food into something else,” he said. To truly represent his country, Med believes one must stay true to their roots, while still understanding how to adapt within international contexts.
Med hopes to expand his brand, possibly bringing new products and fusion concepts back to Malaysia. However, he’s aware of the competitive kopitiam landscape and aims to stand out by offering something truly unique.
His final message to Malaysian students and aspiring business owners is simple yet profound: “If you have the ideas and commitment, just do it. Follow your gut, have a positive mindset, and enjoy the journey.” Med Pang’s story is one of grit, gratitude, and grounded ambition. Through his passion for food and culture, he not only built a successful business abroad but also built bridges between nations—one plate at a time.
