Nyonya Flavours Come Alive at Daya Nyonya Kopitiam in Kota Kinabalu

26 February 2026

KOTA KINABALU: Nestled beside Daya Hotel, Daya Nyonya Kopitiam has swiftly become a must-visit destination for lovers of authentic Peranakan cuisine. In just three months since opening, the restaurant has already carved a niche for itself as a vibrant hub of Nyonya flavours and cultural heritage.

Proprietor Jason Ng shares that the restaurant serves halal Nyonya food, a culinary tradition that beautifully marries Chinese ingredients and techniques with Malay influences. From a hearty breakfast of toasted bread and eggs to rich chicken and beef rendang, the menu offers a diverse array of dishes to suit every palate.

The extensive beverage menu, for instance, features 23 drinks and more in development, includes signature creations like Kopi Kawin, a delightful blend of milk varieties.

Nyonya noodles take centre stage, available in fried, soupy, or gravy-based styles, with signature flavours like Laksa, Curry, and Spicy. Customers are also spoilt for choice with an extensive beverage list, featuring local favourites such as coffee-ping and Teh-Tarik, which are among the most popular.

This premise has transformed the space from a former Dim Sum eatery into a premium Nyonya dining spot, focusing on originality and quality.

The restaurant's capacity of 75 patrons allows for comfortable dining, whether for casual visits or larger gatherings.

According to Jason, customer satisfaction has been overwhelmingly positive, with an impressive 99.9 per cent approval rate.

While the opening coincided with Chinese New Year, the primary target audience is the diverse community, including the fasting community especially since the restaurant does not serve pork, filling a notable gap in the city’s culinary landscape.

Nonetheless, the establishment have welcomed a diverse clientele, including Chinese visitors and international tourists eager to explore local flavours.

Menu highlights include rice dishes like nasi ulam and nasi lemak, seafood, fried chicken, and traditional claypot favourites. A standout is “Fragrance Veggie,” a unique vegetable dish that’s hard to find elsewhere. The restaurant also caters to vegetarians and has even welcomed Taiwanese monks who initially believed nasi lemak contained meat but were delighted to find a suitable, spice-adjusted version.

Set menus and breakfast options, such as charcoal-grilled bread with real butter, are also popular. Inspired by the kopitiam concept, the restaurant elevates the experience with refined service, in-house recipes, and a curated menu crafted by an experienced chef.

The modest exterior of the restaurant, painted in a striking turquoise hue, hints at the rich heritage within. Inside, diners are welcomed into a spacious, tastefully decorated setting with a heritage-inspired ambience, designed to enhance the culinary experience.

Employing entirely local staff, about 90% of whom are Muslim, the team prides itself on warm service and authentic flavours.

Group bookings are welcomed, with options for buffet-style or plated meals, and reservations are encouraged for larger parties. Operating daily from 7.00am to 9.00pm, the restaurant ensures prompt service with food typically ready within 10 minutes.

Collaborations with nearby hotels and ongoing menu enhancements position Daya Nyonya Kopitiam as a rising star in Kota Kinabalu’s culinary scene. With its rich heritage, bold flavours, and warm hospitality, it’s a place where tradition and modernity come together on every plate.