The late husband-and-wife and founders of Angke Restaurant, Ko Po Hon and Tjoeng Sin Fa, used to enjoy dining by the lake in their hometown in the Moiyan area of Guangzhou, China. When they moved to Indonesia, they would bring their children to Tanjung Kait, a port in Tangerang, to enjoy the same tradition, eating fried noodles and ayam garam (steamed salted chicken)—the latter of which became known as Angke’s first-ever dish.
This family story, as told through generations, served as the inspiration for Angke’s latest and grandest venture, Angke Heritage, in Pantai Indah Kapuk 2. “We want to replicate this experience of having quality family time surrounded by water and garden [with Angke Heritage],” said Robby Tjahaja, Marketing Communication Director and third generation of the family.
Almost a year in the making, Angke Heritage opened with nothing short of splendour, a fitting testament to the Chinese restaurant’s 59-year journey since its founding in 1965. Taking cues from the elegance and tranquillity of the Chinese garden landscape with tiered pavilions, winding pathways, and a pond decorated with rockeries and lotus flower ornaments, the two-hectare establishment is a proud showcase of the family’s ancestral roots.
“Inspired by the Forbidden City [in Beijing], we envisioned a space with multiple compounds, rooms, gardens, and open areas,” said Robby. “We’ve also incorporated key Chinese symbols—like the dragon, phoenix and bamboo—into the design space, alongside pagodas inspired by the tiered structures of the Tang and Song Dynasty.” These details flow to almost every corner of the building, from the function area big enough to hold 1000 guests, the private rooms equipped with their own karaoke set, to the beautiful private pavilions that shimmer in the reflections of the water at night.
It won’t be a surprise if long-time customers visiting Angke Heritage for the first time would feel as though they’ve grown up with the establishment. From its original outlet in Ketapang to its expansion across multiple locations over the years, Angke has become a cherished part of family gatherings, reunion dinners, and special celebrations. With a menu featuring over 100 dishes of Hakka specialties and other Chinese cuisines, signature favourites like Ayam Garam, Lindung Cah Fumak (crispy stir-fried eel with fumak lettuce and red fermented cassava), and the ever-popular fried noodles remain beloved picks for generations of patrons.
But there are also newer dishes that are equally flavourful and winning popular votes like the Panggangan 4 Kombinasi, a quartet of grilled duck, garlic chicken, sweet pork, and crispy pork, as well as the Babi Cin, featuring tender braised pork cubes coated in an addicting sweet and savoury glaze.
As the day progressed at Angke Heritage, the picturesque bridge stretching across the pond grew busier with visitors. A group dressed in modern cheongsams posed for photos, senior couples lovingly snapped pictures of one another, and children playfully chased the pod of fish swimming beneath. Inside, the lively hum of families gathering around lazy Susan tables added to the festive atmosphere, where every meal felt like a celebration.
From its humble beginnings as a simple eatery to the grandeur of its latest outlet, Angke continues to be more than just a restaurant, and this vibrant scene is a reminder of what the establishment has always been: a deeply family space, where traditions and close-knit relationships flourish.
