When ‘ikan masin’ meets Italian pasta: Kopimeo x La Carne in Shah Alam makes fusion food taste like home

In Shah Alam, a unique fusion restaurant has taken the culinary scene by storm by blending the comforting simplicity of a neighbourhood café with the daring flavors of fusion cooking. This innovative eatery, called Kopimeo x La Carne, brings together the experiences and expertise of its husband-and-wife owners Meor Azlan Bin Che Saffry and Ili Bazlina Razmi, also known as Iena.

Iena's culinary journey was influenced by her father's experimentation with ingredients during his time abroad. He would use locally available ingredients to recreate familiar Malaysian flavors, which inspired Iena to incorporate a mix of Western cooking techniques and local ingredients into her dishes. The result is a menu that seamlessly combines elements of Italian pasta, salted mackerel, chimichurri steak, and various other unexpected flavors.

The restaurant's success story began in 2014 when Meor started experimenting with cold brew coffee at home. This led to a business opportunity as Shah Alam had limited café options at the time. Recognizing the potential, Meor and Iena left their jobs to commit to their new venture full-time. In 2018, they expanded their offerings by introducing La Carne, a separate concept featuring English Sunday roast, Peruvian-style chicken, wood-fired pizzas, and pastas infused with Malaysian ingredients.

However, after two years of operating both businesses, economic challenges forced the couple to make difficult decisions. Sales began to decline, and the financial pressure of running multiple outlets became overwhelming, especially with three children to consider. To simplify management and reduce overhead costs, they decided to consolidate both concepts under one roof, creating Kopimeo x La Carne.

This consolidation allowed the couple to focus their resources and staff in one space, ultimately leading to a more streamlined and efficient operation. For Meor, this experience emphasized the importance of understanding cash flow, managing people, and controlling costs, which are crucial elements of entrepreneurship that go beyond simply loving food.

Iena's approach to fusion cuisine is anchored in her desire to create dishes that taste like home, rather than simply combining ingredients from different culinary traditions. She believes that fusion food should be exciting and unexpected, but also rooted in authenticity and respect for the original flavors. This philosophy is evident in the restaurant's signature dishes, such as the Spicy Beef Stroganoff, Spicy Salted Fish Pasta, and Grilled Salmon Portuguese Sambal, all of which showcase the unique blend of East and West.