Locals claim Sri Pinang is the best Malaysian food spot in Auckland, and for three decades, customers have been greeted by the warm smile of owner Ange Siew.<\/p>\n
But now Siew and her chef husband Kun are calling it a day due to his health issues. Instead of selling Sri Pinang, Siew tells RNZ’s Saturday Morning why she’s choosing to close the business.<\/p>\n
“Maintain my name, my baby,” Siew says. “I want to keep Sri Pinang for myself only.”<\/p>\n
After opening in 1991, Sri Pinang is now in its 35th year of business.<\/p>\n
Siew says witnessing generations of families visit her restaurant was a highlight.<\/p>\n
She has watched one couple start off dating, marry, have children, and those children grow up to bring their own partners to the restaurant.<\/p>\n
Another entire family would come to Sri Pinang to celebrate their grandmother\u2019s birthday.<\/p>\n
“They still remember me, they call me aunty,” Siew says.<\/p>\n
“When someone calls you aunty, it means they are accepting you as part of the family. So I\u2019m so pleased.”<\/p>\n
Telling her customers she was closing the restaurant was emotional \u2013 but family came first.<\/p>\n
“Who knows? One day, we might come back again.”<\/p>\n
The restaurant is closing because her husband has suffered some health issues, Siew says.<\/p>\n
“Of course I will miss the restaurant, but the most important thing is that he gets well soon. Recover, and then we can plan what we want to do.<\/p>\n
“Health is more important; we make sure that he\u2019s got good health, and then we can do something. At this stage, he needs time to rest at home.”<\/p>\n
Kun learnt to cook at a young age and, after realising how much he loved it, tried all different types of cooking and attended a lot of classes, Siew says.<\/p>\n
“I think he likes to challenge himself, likes to try all the new things until he gets it right. That\u2019s why he loves cooking, non-stop.”<\/p>\n
He always used fresh ingredients and never felt he had to adapt his Malaysian food to suit a Kiwi audience, maintaining the authenticity of the cuisine.<\/p>\n
While running Sri Pinang, home has been just a place to shower and rest, Siew says.<\/p>\n
Closing down the restaurant she has loved and spent most of her time at, most days from 10am until 11pm, will be difficult.<\/p>\n
“I’ll really miss this spot. I love this restaurant so much.”<\/p>\n