THE scent of freshly baked bread and decades of memories filled the air as laughter from children echoed through a modest café, marking not just a gathering, but the closing chapter of a beloved establishment that has quietly served generations in Penang.
After nearly three decades, Four Leaves Cafe and Restaurant at Gama Supermarket will close its doors at the end of March, bringing to a close a heartfelt journey that began in 1996.
For its longtime operator, Nur Aliana Ng Abdullah, 58, the farewell was not marked only by sorrow, but also by gratitude and giving.
On March 17, she hosted a small yet meaningful gathering at the café, treating children from SJKC Sum Sin in conjunction with the month of Ramadan.
Also present were the school’s headmistress Lee Yee Yong and several parents, adding to the warm, community-centred atmosphere.
“We wanted to say thank you, especially to our customers and also my staff, past and present, who have supported me all these years,” she said.
“The food and beverage industry is not easy. You need patience, and you must never give up on quality and customer service,” she told Buletin Mutiara during an exclusive interview recently.
Four Leaves, which originated from Japan, once saw its café bustling daily with a full house and a large team of staff. Over the years, however, the landscape of the industry has evolved.
Reflecting on her 30 years in the F&B business, Aliana described it as both challenging and deeply fulfilling. Managing both the bakery and the restaurant required resilience, adaptability and hands-on knowledge.
“For those who want to open a café, it is best that they know how to cook for themselves and not rely entirely on others.
“When key staff leave, it can be very difficult to sustain the business. That’s why many cafés don’t last beyond a year or two,” she said.
She also pointed to rising costs and inflation as ongoing challenges in today’s business environment, encouraging aspiring entrepreneurs to start small rather than overinvest from the outset.
Despite the café’s closure, Aliana is far from retiring. Instead, she will shift her full attention to the Four Leaves bakery operations, continuing to serve customers with freshly baked goods made without preservatives.
“Our bread is oven-fresh, without preservatives, which is why the shelf life is shorter.
“But we have many regular customers who appreciate the quality,” she explained.
Her commitment extends beyond business. Over the years, she has cultivated a close-knit, family-oriented workplace, with about 20 staff, many of whom have been with her for more than a decade.
She has also made it a point to provide opportunities for persons with disabilities (OKU), assigning them suitable tasks and even organising learning excursions to expose them to the workings of the bakery.
“I believe in giving opportunities and seeing the potential in everyone,” she said.
While the café prepares to bid its final goodbye, there are plans ahead. The bakery is set to undergo renovations, with hopes of returning with a refreshed look in the coming months.
For many Penangites, Four Leaves was more than just a café; it was a place of comfort, familiarity and shared moments. And as its doors close, its legacy will live on through the lives it has touched, one loaf, one meal, and one memory at a time.
Story and pix by Kevin Vimal