Eclectic artworks adorn Tifa’s main dining area. ― Photos: Alice Yong
Angie Hiew is happiest in the kitchen displaying her culinary repertoire.
With more than 35 years of F&B industry experience under her belt, restaurateur Angie Hiew is glad to be back in the thick of the culinary action with her European-inspired Tifa restaurant located at KL Trillion, Kuala Lumpur.
“Tifa means three in Latin and it incorporates three different concepts under one roof. Opened in March 2022, my restaurant serves reasonably priced good food in cosy, modest surroundings. Every dish, from the mayonnaise right down to all the other sauces, is single-handedly prepared by me from scratch, using market-fresh ingredients,” she says.
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A bundle of fervent energy, Hiew can barely sit still for long. Even throughout this interview, the tireless multi-tasker darts here and there, fulfilling her diners’ every whim and fancy, and even directing first-time visitors in search of her neighbouring tenants.
Hiew believes good food doesn’t have to break the bank.
Recalling how she cut her teeth in the restaurant business when she was just 18 years old, she says, “My first stint was with Movenpick Singapore which belonged to my late husband. I learned the ropes from him and got thoroughly involved in the business.”
She was instrumental in introducing Spanish food to the Malaysian food scene back in the mid-1990s. During its halcyon days, her Flamenco restaurant was famed for its signature paella, tapas and Spanish wine selection.
After that stellar run, Hiew took a two-year break then returned to offer her restaurant expertise as a consultant to corporate clients. To date, she has spearheaded the successful openings of Bacchus Wine Bar, Sentidos Tapas at Starhill and EQ Kuala Lumpur’s Sky51, all in the heart of the city.
However, being back in the kitchen to cook up a storm is what she loves most. When a chance opening came up for her to take over the current space occupied by Tifa, she jumped at the opportunity.
“My aim is to serve good quality food within a classy setting, minus the hefty prices,” she says. “Life is becoming increasingly harder and rising prices are affecting people’s livelihoods, so if I can make it worthwhile for diners to enjoy good meals without having to pay through their noses, then this makes me happy.
The cosy and welcoming interior at Tifa.
“Besides, watching people enjoy my cooking gives me great satisfaction. As the chef and co-owner of Tifa, I have the freedom and flexibility to curate and customise the menu to suit my guests based on their food preferences, with careful attention to any intolerances or dietary restrictions, and budget.”
She still gets requests to serve the timeless classics from her past restaurant heydays. For example, there are diners who still remember her pate which garnered quite a following during her Flamenco days and she’s happy to comply.
“But, I also want to show that my culinary repertoire goes beyond that. I can rustle up whatever my customers fancy, as long as they give me ample notice.”
Keen to share her wealth of industry experience with young, aspiring restaurateurs and business entrepreneurs, Hiew is more than willing to impart her knowledge with the younger generation.
The shaded patio area is ideal for quick meals.
“They would have an opportunity to gain useful, on-the-job experiences and tap into my know-how whilst they hone their skills in the kitchen and learn about real-world restaurant management. The experiences they stand to gain will be invaluable,” she adds.
Hiew has a natural knack for taking care of guests. This comes with years of cultivating her own legion of loyal customers and fans, many of whom have become friends over the years. She reveals that their unstinting support remains constant even today.
Revelling in her “hostess with the mostest” role, Hiew claims that the best part about having a private kitchen concept is that it feels similar to having a few friends over for a meal, but in a restaurant setting.
“After all, you can say Tifa is my home away from home!” she concludes.
