Igor Ang, who used to run his own western food stall in Damansara Utama returns to help his parents' family business, selling traditional Penang dishes such as kway chap. Photo: The Star/Azman Ghani
Although growing up in a family of cooks in Penang had an influence on his decision to become a cook, Igor Ang didn’t plan on being “in the family business”.
However, three years ago, his (late) mother suggested that they pool their resources and start their own family restaurant. And that was how Madam Leow Restaurant, named after his late mother, Leow Long Choo, 71, came about.
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A family of cooks
Igor Ang, who used to run his own western food stall in Damansara Utama returns to help his parents' family business, selling traditional Penang dishes such as kway chap. Photo: The Star/Azman Ghani
(left to right) Ang with his father, Peter, and brother, Philippe. Photo: The Star/Azman Ghani
Father and son in the kitchen, preparing the ingredients for cooking. Photo: The Star/Azman Ghani
Frying char kuay teow in the kitchen. Photo: The Star/Azman Ghani
Ang in action in the kitchen. Photo: The Star/Azman Ghani
All in the family: Ang (left) with his father, Peter, and brother, Philippe, in front of their restaurant. Photo: The Star/Azman Ghani
One of the dishes that Igor Ang made for an event when he was a private home chef several years ago. Photo: Igor Ang
Igor Ang during his private home chef days. Photo: Igor Ang
Ang feels that it isn't difficult to transition from making western food to local food is you understand the concept behind the dishes. Photo: The Star/Azman Ghani
Ang comes from a family of cooks. Photo: The Star/Azman Ghani
Running a family restaurant is all about teamwork, and while it’s fun and enjoyable, it can also be tiring, says Ang. Photo: The Star/Azman Ghani
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