Tuesday, 14 July 2020 | 04:37 WIB

From Kwantung to Gading Serpong: The Success Story of Angke Restaurant

(From left to right): Santoso Kurniawan, Finance Director; Steven Leeansyah, Product Development Director; Peter Leeansyah, Managing Director; Robby Tjahaja, Marketing Communication Director

TANGERANG, NETRALNEWS.COM - Angke Restaurant has just opened its fourth restaurant branch in Graha Emerald, Jalan Boulevard Gading Serpong, block M5/7-8, Tangerang, on Monday (9/3/2020).

Although the grand opening has just been held, many people have filled the dining table at Angke Restaurant Gading Serpong on its first day. There are even customers who have arrived since 09.30 Indonesian western time, even though Angke Restaurant Gading Serpong only opened at 10:00.

As a token of appreciation, the first customers who come to Angke Restaurant were provided attractive meal discounts. Around 11:00, accompanying lunch time, two Barongsai dancers also entertained Angke Restaurant's loyal customers.

However, who would have thought, the success of Angke Restaurant and the crowd that filled every dining table began with the history of the struggle of Wong Po Hon from Kwantung, China.

As narrated by Managing Director of Angke Restaurant Peter Leeansyah, his father was a cooking champion in 1929 when he was 19 years old.

Over time, he liked to cook food with relatives who come to his residence. Not surprisingly, Wong Po Hon the cooking champion was often praised and supported to open a restaurant. Not wanting to miss the opportunity, a small eating place was established in the Kalijodo Region in 1965.

Robby Tjahaja, one of Wong Po Hon's grandchildren and Marketing Communication Director of Angke Restaurant, said the first menu at the restaurant was Ayam Garam (Salted Chicken).

Not as salty as imagined, the Ayam Garam menu is recognized as suitable as snack to accompany drinks. In fact, the menu is one of the mainstays of the hundreds of menus offered by Angke Restaurant today.

This family restaurant then moved to the Angke area. The move was made due to greater location capacity, including table-chairs, visitors, and more menus.

"From there, Angke's name is embedded in memory and used as the name of the restaurant. At that time, visitors who wanted to eat at the restaurant used to refer the restaurant as 'the restaurant in Angke.' Therefore, the name is Angke Restaurant," said Peter on the sidelines of the Grand Opening of Angke Restaurant, Monday (9/3/2020).

Not only that, in 1987, Angke Restaurant's journey continued with the move to Ketapang. The Ketapang Branch is still open today.

In 2005, Angke Restaurant opened outlets in the Kelapa Gading area, and opened another outlet in Angke, Pantai Indah Kapuk (PIK), in 2019.

Furthermore, Peter acknowledged as the second generation, he began to hand over the Angke Restaurant management to the third generation. They are Steven Leeansyah as Product Development Director, Robby Tjahaja as Marketing Communication Director, and Santoso Kurniawan as Finance Director.

As a third generation, Robby also admitted that he had unique experiences when he was a child. He and his cousin were required to gather every Saturday, at 15:00 in Ketapang by his grandfather. They then were only allowed to return to their homes the next day.

"When I was little, I was confused, and not too keen (on gathering). We and nine other cousins stayed overnight there to get to know each other," said Robby.

Robby then realized that the meaning of his grandfather's request was to tighten the brotherhood so that they knew each other. The main point was that there is a family company that must be continued and relayed to the next generation.

The opening of the fourth Angke Restaurant outlet in Graha Emerald, Jalan Boulevard Gading Serpong, is a testament to the rapid progress of Angke Restaurant. Hopefully, there will be more Angke Restaurant outlets open in all regions of Indonesia, as well as overseas.