Malaysian Kopitiam serves final meal after 2026 retirement
The Centreville restaurant closes Oct. 31, ending a decade-long run that began after the owners left Washington D.C. in the mid-2010s.
By Nikolai Morales ·
Malaysian Kopitiam in Centreville will close on Friday, Oct. 31. The restaurant at 5085 Westfields Blvd will serve its last customers before owners Leslie and Penny Phoon retire. The couple has operated the family business for nearly ten years in the Sully Station Shopping Center.
The decision to close stems from a desire to slow down. Leslie Phoon described the transition as bittersweet, noting that while the community support has been strong, the owners are tired. "We are looking forward to the retirement, but our heart is sorrowful that we had to let it go," Leslie said. "We just need to slow down and rest. It’s bittersweet."
The restaurant built its customer base by offering a specific type of cuisine that is rare in the region. Leslie noted that while Northern Virginia has many dining options, few serve authentic Malaysian food. The menu features a blend of Malay, Chinese, and Indian culinary traditions. Penny Phoon serves as the chef for the establishment.
Before opening this location, the couple ran the original Malaysian Kopitiam in Washington, D.C., for about 15 years. They closed that location in the mid-2010s, citing limited parking downtown as the primary reason. After spending four years doing catering work, they reopened in Centreville in 2018.
Longtime patrons have flocked to the restaurant in recent weeks to say goodbye. Marcus Phoon, the couple’s son, said many customers have returned to request recipes. "A lot of people are actually crying," he said. "They just want a taste of home."
The final night was busy. On Thursday, Oct. 29, the restaurant was full. Customers shook hands with Leslie on their way out, while about 10 people waited in line for a table.
The owners plan to keep the restaurant’s social media accounts active. Leslie said they may sell sauces from the restaurant in the future. "We will travel and when we come back, we … might sell some sauce from the restaurant," he said. "[It would be] a food business, but not a restaurant."
Source: FFXnow
