Dining
BY SARAH HERNANDEZ
The kung pao chicken ($12.25) is made with a brown sauce from a family recipe.
COURTESY KOY CHINESE AND SUSHI
The M 16 roll ($15.50) has tempura-style kani crab, shrimp ebi, cream cheese and avocado.
COURTESY KOY CHINESE AND SUSHI
Koy Chinese and Sushi proud to be family-owned Ten years after opening Koy Chinese and Sushi in 2011, Frank Lai retired to Malaysia with family in 2021. Today, two of his sons, Jun and Wayne Lai, now co-own and run the restaurant. A family a air Chinese and sushi restaurants in the area and community support for the restaurant has grown.
From left: Brothers Wayne and Jun Lai co-own and run Koy Chinese and Sushi.
SARAH HERNANDEZ COMMUNITY IMPACT
Jun Lai said being a family restaurant makes operations a bit easier because there’s always a family member there to “put out res.” He said his dad pops into the restaurant a couple of times a
Kyle
Jun Lai said Koy Chinese and Sushi prides itself on being a family-owned restaurant that serves fresh, made-to-order food. He said he and his brother grew up in the restaurant, working and helping out where they could. “I had no idea how many moving parts were in the restaurant back then,” Jun Lai said. “Now, nally taking over, ... I give props to my father for doing all my heavy lifting.” Jun Lai said their restaurant was one of the rst
year as well. On the menu
The restaurant serves scratch-made, made-to- order sushi and Chinese food. The restaurant’s customer-favorite kung pao-style dishes are cooked with celery, carrots, mushrooms and bell peppers. The restaurant’s sushi bar serves a variety of rolls, from popular ones like a California roll to specials like the M-16.
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5695 Kyle Parkway, Ste. 800, Kyle www.koykyle.com
NOW OPEN!
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SAN MARCOS BUDA KYLE EDITION
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