Food Terminal

At age 15, Amy began her culinary path selling street-style noodles from a kiosk in Malaysia. Together with Howie, the duo came to the United States to pursue the American dream as entrepreneurs. Howie and Amy spent decades exploring culinary achievements, creating brands such as Top Spice and Sweet Hut. Even after years of business accomplishments, the real satisfaction for them is not the success of the restaurants and bakeries, but the appreciation people express after tasting their food. Inspired by the chefs’ personal cultural background, Food Terminal’s concept reflects Malaysia’s diverse culinary cuisine. Malaysian food draws influence from India, Guang Zhou, Hokkien, Teochew, and Hakka provinces due to the early 1900’s migration for tin and railroad labor demand. As such, Food Terminal’s menu features a high variety of Asian street foods with heavy emphasis on Malaysian cuisine. Food Terminal’s mission is to bring the most authentic Asian-style street taste and experience to Buford Highway.