A beloved Auckland dining staple, Sri Pinang, is set to close its doors after three decades. Locals have long regarded it as the finest Malaysian restaurant in the city, and generations have been welcomed with the warm smile of owner Ange Siew. Yet, Siew and her husband Kun—who serves as chef—are stepping away due to his health challenges. Rather than pursuing a sale, Siew explains to RNZ’s Saturday Morning why she’s choosing to shut the restaurant.
“Keep my name, keep my baby,” Siew says. “I want Sri Pinang to remain mine.”
Since opening in 1991, Sri Pinang has celebrated 35 years in business. Siew notes that watching families grow up visiting the restaurant has been a major highlight. She has seen one couple start dating, marry, have children, and later bring those children to the restaurant with their partners. On another occasion, an entire family would gather at Sri Pinang to celebrate a grandmother’s birthday. “They still remember me; they call me aunty,” she adds. “When someone calls you aunty, it means they’ve accepted you as part of the family. I’m so pleased.”
Telling customers about the closure was emotional, but family always comes first. “Who knows? Maybe we’ll return someday.”
The decision to close stems from Kun’s health issues. “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. Health is more important; we’ll ensure he’s in good health first, and then we can consider other possibilities. For now, he needs time to rest at home.”
Kun developed his love for cooking early in life, exploring various cuisines through classes and experimentation. Siew says he thrives on challenges, continually seeking new techniques and flavors until he’s satisfied. He has always used fresh ingredients and stayed faithful to Malaysian authenticity, choosing not to tailor his dishes for a Kiwi palate.
During Sri Pinang’s hours, home has often felt like a separate space—a place to shower and sleep once the day’s service ends. Closing a business she has cherished and spent most of her days at (often 10am–11pm) will be difficult, but Siew remains grateful for the journey. “I’ll really miss this place. I love this restaurant so much.”
