Brewing on Wheels

ALEX DAUD BRIGGS | 6 April 2026

A blend of tradition and trend in every cup – Koppiku’s signature drinks, ready to be taken on the go. – Photos: Way Studio

WHILE traditional cuisine remains at the heart of many outlets, a new wave of refreshments has been driving into KL. The city has quickly embraced meals on wheels, with food and beverage trucks parking throughout the heart of Kuala Lumpur, many run by up-and-coming cooks, baristas and entrepreneurs looking to share their flavours with the world.

One such food truck is the popular and emerging coffee chain Koppiku, whose founder, Dr Rajiv Bhanot, has achieved a personal milestone. The third of Koppiku’s beverage trucks has secured a highly sought-after parking space at Kasturi Walk, alongside Central Market, and with a beautiful backdrop of the Dayabumi Complex, a historic location and tourist hub in the beating heart of KL.

For Dr Rajiv, who has memories of exploring and playing in the iconic market, it is not only a childhood dream come true but also a significant step in planning the kiosk’s future.

“Central Market aligns with our objectives of showcasing multiple Malaysian flavours. Many visitors, both local and international, are intrigued by Malaysian cuisine. The smaller format we operate means visitors can grab their caffeinated beverage and still move on to explore the rest of the market, and city.”

For Dr Rajiv Bhanot, Koppiku is more than coffee – it’s a way of sharing Malaysian flavours in new and accessible ways.

Curbside beverage stalls themselves are nothing new to Kuala Lumpur. For decades, roadside setups have served up familiar comforts – coffee, tea, and sweetened drinks poured over ice, made for quick refreshment in the tropical heat. What has changed is the flavour language.

Today’s vendors are increasingly blending the old with the new, and the local with the global. Ingredients like serai, pandan and asam boi now sit comfortably alongside matcha, pistachio and citrusy lime, creating drinks that feel at once rooted and exploratory.

It is a far cry, however, from the slower paced, sit-down kopitiams we may be used to. Here, we see a street-level form of cafe alchemy, where coffee is infused with local flavours to create fresh bursts of flavour and refreshment. Everything is served quickly and consumed on the go, keeping customers refreshed and ready to continue their day.

Koppiku was founded on the concept of being a “specialty coffee store” that experiments with blending coffee culture with traditional Malaysian favourites, all while remaining affordable. This creates a sense of playfulness that extends beyond its striking green kiosks and into the beverages themselves.

One example is their signature drink, the Koppiku Latte. At first glance, you will see a layered concoction, with rich brown coffee on top, milk in the middle, and a carefully placed layer of homemade gula melaka (palm sugar) resting sweetly at the bottom, all ready to be mixed into a smooth, chilled drink. The result is an experience distinct from your everyday latte, yet still nostalgic in feel, akin to sipping on a bowl of cendol on a hot afternoon.

This spirit of inspiration extends beyond national borders. Recent additions include pistachio lattes inspired by the trending Dubai chocolate, as well as drinks incorporating popular Japanese mocha green tea. Koppiku’s menu is regularly updated with new blends, brought to their kiosks to see what captures the attention of a thirsty traveller.

When asked how they balance such experimentation with traditional Malaysian flavours, Dr Rajiv explains that innovation should not be seen as abandoning the past, but rather evolving with the times and bridging the gap with new generations. The Koppiku team invests considerable effort in researching modern coffee trends alongside emerging flavours. Ultimately, however, he believes it is the customer who determines the direction they take.

“We launch new drinks every month. We have a very strong back-end team analysing consumer data, tracking different trends, and identifying which flavours customers respond to. These are the drinks and flavours that we continue to develop.”

“At the end of the day, we want to be a Malaysian brand for the Malaysian consumer. That means allowing them to guide and shape the direction of our menu as we continue to grow.”

The name Koppiku itself is derived from the Malay words “kopi” and “aku”, meaning “my coffee”. It reflects the essence of the brand, blends and recipes rooted in Malaysia, yet shared with the world. It honours the foundations of Malaysian beverage culture while embracing the freedom to transform them into new creations.

For Dr Rajiv, as one of the early entrepreneurs to embrace the concept of a mobile kiosk, this new wave of street-level beverages represents yet another facet of Malaysian culture: an adventurous spirit, coupled with a willingness to trade, exchange and learn.

“I think young entrepreneurial Malaysians who have ideas and visions of what they want to do should give it a try. It’s been very humbling for us, everywhere we’ve launched Koppiku kiosks, we’ve seen smaller start-up businesses emerge around them.”

Koppiku’s next goal is to expand beyond the Klang Valley, with new outlets planned in Kelantan and Kedah. Travelling alongside this growth will likely be a more modernised street culture, one that promotes confluence and fusion, brewing even bolder flavours for years to come.