BIDOR: An apam balik stall here appears to be ordinary but it is the outcome of sacrifice and a son’s love for his family.
Muhammad Shah Rizal Azuardi, an entrepreneur with a degree in biotechnology and agriculture, chose to return to his hometown and continue his family’s apam balik legacy.
He made this decision after witnessing his parents’ declining health, which no longer allowed them to continue the family business.
He decided to set aside his dream of becoming a biotechnology specialist or an administrative and diplomatic officer, even though he held a comfortable position as a research assistant.
“My father’s health had become increasingly frail, while my mother often fell ill. I had to make a major decision. Besides, my father had often asked me to take over the 40-year-old business.
“It never crossed my mind that this would be a career, even from when I was a child helping my parents at the stall,” the Universiti Sultan Zainal Abidin graduate told Bernama.
Fondly known as Rizal, he is unfazed by the physical demands of working by the roadside along Jalan Panggung Wayang here.
The youngest of five siblings took over the family business after returning to his hometown in 2020 when the country was under the movement control order.
He described the decision as the right one, citing the slower pace, free of traffic congestion, office work pressure and the high cost of living typical of city life.
However, he did not deny having to face various challenges while managing the family business.
“I once had a friend come to buy apam balik. When I reached out to shake his hand, he refused and said my hands were dirty. It hurt, but I consoled myself that I was earning an honest living and not troubling anyone.
“I also once hired an assistant, but he left when the business really needed help. At that time, I felt like giving up, but the experience strengthened me. Today, I manage everything on my own,” said Rizal, 28.
Besides the support and prayers of his parents, he also received encouragement from a former lecturer.
Although his mother had once expressed guilt that her educated son had to continue his father’s roadside trade, Rizal stressed that he never regarded the decision as a “waste”.
Producing various types of apam balik – including original, crispy apam balik and Sarawak kuih with assorted toppings – Rizal mixes about 16 to 20kg of wheat flour daily.
Rizal dreams of expanding the family business, particularly by opening branches in nearby towns, while also improving his apam balik menu to suit changing times and tastes.
“In the past, there was only apam balik with peanuts and corn. Now, I sell various flavours such as pandan, cheese, milk, chocolate and red velvet, priced according to size at between RM4 and RM7 per piece, while the crispy version costs RM1.
“Although this effort is still small, I am proud to continue what my father started.
“I hope that one day, people will recognise Apam Balik Lagend Bidor not only for its taste, but also for the story behind it.”
