Bespoke Shoemaking in Salak South | The Leather Shoes

In 1974, a twelve-year-old boy from Titi, Negeri Sembilan was recruited by a shoe factory owner, and went to work in Salak South, Kuala Lumpur. He started out as an apprentice, doing odd jobs and running errands for the veteran shoemakers. His honest and unpretentious personality won the favour of one who became his mentor and took him under their wing. He learned through observation, figuring things out on his own, gradually mastering shoemaking skills.

In 1979, a fifteen-year-old girl joined the same shoe factory, sewing shoe uppers at the front while he welt shoes at the back. Her jovial personality caught his eye, and he always sought opportunities to get close to her, eventually they started dating. Even though she shifted to another shoe factory a couple of years later, their relationship was not affected, and they got married in 1984. After their wedding, she went back to work in the same factory as him, for the sake of convenience.

In the fairytale love story of Yap Wee Ming and Wong Mei Foong, there was no glass slipper, instead they make countless men’s leather shoes day in, day out. After decades of hard work, the opportunity for them to run their own business came unexpectedly. In 1991, Wong Mei Foong’s ex-employer sought them out, intending them to take over her shoe factory. After discussion, the duo decided to undertake the venture, and named their business Fullfil Marketing.

Challenges faced by the shoemaking industry became tougher in the 2010s. During the past decades, Yap Wee Ming mentored numerous fellow hometowners and apprentices, however none of them persevered in the industry. After his last employee left, only Master Yap’s lone figure remain stooping at the workbench that used to be shared by four craftsmen. Due to manpower shortage, they were unable to continue supply wholesale, and had to make new attempts, such as collaborating with others and becoming a third-party manufacturer. In 2016, they also ventured into hosting private kitchen.

Crisis turns into opportunity when the connections they built through private kitchen opened new doors in their shoemaking career. In 2017, Yap Wee Ming and Wong Mei Foong officially transformed their business model into bespoke shoemaking, creating the perfect fit for every customer. Bespoke services not only allow customers to choose their favourite styles, colours, and materials. The real test lies in making modifications to compensate for customers’ posture and gait, ensuring comfort while also look appealing and presentable.

To create a pair of shoes from scratch, neither Yap Wee Ming or Wong Mei Foong could do it without the other. He designs the pattern, she cuts the leather and sews the shoe upper, then he welts and handles all the remaining procedures. The duo’s personalities also complement each other; one is steady and reliable, while the other is outgoing and sharp, and they always work together efficiently. He focuses on shoemaking while she liaises with customers.

Embracing the mindset that “50 is still young,” the duo enthusiastically participated in artisan markets all over Malaysia. They also built exposure on social media under the brand name “The Leather Shoes”. Since their being featured in the news, customers from outstation and even abroad flocked to their workshop, and orders kept pouring in. To cater for market demand, they expanded their product range to include women’s leather shoes, handbags, wallets, keychains, and more.

From teenage years to now being over sixty, Yap Wee Ming and Wong Mei Foong have been making shoes and weathered many storms together, perfectly matching the introduction she wrote when they first participated in artisan markets: shoemaking hand-in-hand for life. 

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2026 ECHINOIDEA SDN BHD

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Ladies Leather Shoes in Kampung Baru Seri Kembangan

Chaw Kok Hoong is one of the few home-based handmade ladies leather shoe manufacturers still operating at Kampung Baru Seri Kembangan. His family has been living in Serdang since its founding, with each generation engaging in a different livelihood. His great-grandfather arrived in Serdang from China to mine tin; his grandparents planted rubber; his uncle used to work in Singapore, but returned to his hometown by the late 1960s or early 1970s and founded a shoe manufacturing business, specialising in handcrafting ladies leather shoes. 

Due to dust and odour, the process of handcrafting shoes cannot be carried out in enclosed spaces such as an air-conditioned room; the work environment must be open and well-ventilated. The light green half-brick, half-wooden house beside Sungai Kuyoh, which is the Chaw family’s ancestral home, is converted into a workshop, yet preserving most of its original aspects. During his childhood, Chaw Kok Hoong often played at his ancestral home. As he grew up, he took up shoe manufacturing, picked up skills, and inherited the shoe manufacturing business. Their main job is OEM manufacturing for renowned brands. Shoe designs are provided by the brands, while Uncle Chaw and his team work together to produce exquisite handcrafted ladies leather shoes.

Ladies leather shoes come in a wide variety, including high heels, flats, sandals, boots etc. There are a dazzling array of styles, ever-changing according to international fashion seasons and trends, each has different cuttings and details. Upon confirming the suitable material and colour, Uncle Chaw places an order for the leather. Veteran workers cut and sew the shoe uppers according to the design. The soles are also made by Uncle Chaw using exclusive moulds he created at great expense.

Tools are scattered on the low workbench, a shoerack stands at one side, holding semi-finished and finished products. Uncle Chaw hunches over to nail a shoe upper to the shoe last, constantly hammering to flatten and smooth the leather. Next, he sands criss-cross patterns at the bonding area to increase friction, so that the upper and the sole can be attached firmly. After applying glue, mechanical pressing and sewing will ensure maximum durability. Then, the shoes are baked in an oven to dry and set. Ta-da! A pair of handcrafted ladies leather shoes is completed. This instant, Uncle Chaw musters all his strength to pull the shoes off the shoe last.

The final steps are carried out by Uncle Chaw’s personal “make-up artist”, who inserts the insoles, removes any remaining glue residue, and polishes the shoes. The clean and flawless end product is packaged into a shoebox and awaits pickup by the brand. For decades, Uncle Chaw only manufactured shoes for renowned brands, and did not sell at retail. Until about one year ago, he converted the living room of his ancestral home into a retail space, allowing walk-in customers to try on and make purchases, managed by his daughter.  

Over the past few decades, the shoe manufacturing industry in Kampung Baru Seri Kembangan has undergone tremendous changes, facing external competition and internal strain, with ladies leather shoes more severely affected than mens leather shoes. The market prefers fast-fashion inexpensive synthetic leather shoes; foreign shoe factories offer streamlined production, high technology, and low costs that traditional shoe manufacturing is unable to match. Skilled local shoe manufacturers are mostly elderly and without successors, leading to the decline of home-based shoe manufacturing.

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【Locality Info】

Serdang is located in the southeast of Selangor, about 20 kilometres from Kuala Lumpur city centre, a highly modernised town in the outskirts. The place name originated from Livistona chinensis (Pokok Serdang), also known as the Chinese fan palm tree. After 1974, Serdang was renamed Seri Kembangan by the government, but residents still prefer to use the old name Serdang.

Serdang was established in the 19th century, many Hakka Chinese settled here due to tin mining. In the early 20th century, rubber plantations flourished. In the 1950s, under the Briggs Plan implemented by the British colonial government, Serdang became the largest Chinese new settlement in Selangor. At the time, most villagers made a living by tapping rubber, mining, growing vegetables, and raising pigs. With the decline of the tin mining industry in the 1980s, villagers switched to furniture manufacturing, construction, starfruit cultivation, and shoe manufacturing, and Kampung Baru Seri Kembangan gradually developed into an industrial zone.

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【Shoe Manufacturing in Kampung Baru Seri Kembangan】

In the 1990s, during the heyday of the shoe industry in Kampung Baru Seri Kembangan, there were 300 to 400 family-run or small and medium-sized shoe manufacturers in the village, and nearly 90% of the villagers were engaged in shoe-related industries. Since the 21st century, China’s shoe manufacturing industry, with its rapid mass production, advanced technology, and low costs, has attracted renowned brands to transfer their OEM orders, dealing a heavy blow to the local traditional shoe manufacturing industry. Many small-scale shoe manufacturers have gone out of business, about 30 to 40 shoe manufacturers are still struggling to survive.

Nowadays, home-based shoe manufacturers are becoming increasingly rare in Kampung Baru Seri Kembangan. Most of them produce mens leather shoes and construction safety shoes, expanded their business and set up factories in industrial areas, so their original village homes now serve as retail space. There are only a handful of ladies leather shoes manufacturers like Uncle Chaw, let alone home-based. Skilled local shoe manufacturers in the village are gradually ageing; the younger generation pursues higher education and seeks other opportunities, and are therefore unwilling to inherit the traditional craft. Shoe manufacturers had no choice but to bring in foreign labourers. Despite spending an extremely long period training foreign labourers, once they mastered shoemaking skills, many return to their hometowns to set up factories and become competitors.

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Amelia Lim
Copywriter : Pua Hui Wen

COPYRIGHTS 2025 ECHINOIDEA SDN BHD

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Homemade Poon Choi in Semenyih

Poon Choi (also known as Basin Feast) is a traditional Hakka festive dish, with over a dozen ingredients stacked layer by layer inside a metal basin or claypot, full to the brim, symbolizing prosperity, as well as family reunion.

The ingredients used in Poon Choi are according to one’s means, and vary with regional or personal preference. The making of Poon Choi may seem simple, but the preparation process is complicated, time-consuming, and laborious. The dozen ingredients are cooked using various methods such as stuffing, pan-frying, deep-frying, roasting, boiling, braising, stewing, and blanching, comparable to preparing a banquet. The broth is the essence of Poon Choi. When poured over and heated, it penetrates layer by layer. Tthe further down the ingredients are in the pot, the more fully they absorb the broth, therefore the more flavorful.

At 5AM, in a home kitchen in Semenyih, Uncle Wee Boon Kim makes a broth with pork bones and an old hen. He insists on using whole ingredients to make the broth and does not use MSG, which makes the broth taste delicious. During the six hours it takes to simmer the broth under low heat, instead of being idle, he washed, chopped, and processed other raw materials.

Firstly, he makes stuffed dried oysters, stuffed gluten puffs, and jumbo pork meatballs. Jicama and carrots are sliced into strips, fresh fish and minced pork are hand-beaten into a paste. These materials form the base for hand-rolled stuffed fillings and meatballs. Dried oysters are steamed and cut to make stuffed dried oysters, whereas round gluten puffs are slit in the middle to insert stuffed fillings. Marinated pork ribs are pressure-cooked, then braised together with yam chunks. Next, he blanches the four-month-old free-range chicken raised by nearby farmers, as well as broccoli. Then the prawns are deep-fried until golden. Rehydrated mushrooms, sea cucumbers, and fish maw, along with ready-to-eat smoked duck and abalone, are all set aside for later use.

Take a claypot about one foot in diameter and half a foot deep, line the bottom with Chinese cabbage, white radish, and mushrooms, all of which are resistant to stewing and have excellent absorption capacity. The middle layers are filled with minimally processed ingredients such as stuffed dried oysters, stuffed gluten puffs, jumbo pork meatballs, braised pork ribs with yam, poached chicken, and smoked duck. The top layer is made up of expensive ingredients such as abalone, sea cucumber, fish maw, and fried prawns, garnished with broccoli. Pour the broth over and steam to reheat, a lavish dish is thus completed. 

Uncle Wee does not make Poon Choi year round, he only accepts bookings for Chinese New Year’s Eve. He has 35 years of experience doing banquet catering in restaurants, working his way from commis up to the main chef, where he mastered the art of Cantonese cuisine. Originally a Hainanese, Uncle Wee settled in Semenyih due to work, and married a Hakka wife. During the MCO, he was out of a job, so he tried selling Poon Choi as a side hustle. Because of its delicious taste made using high-quality ingredients, customers have been repurchasing it for several years and have also recommended it to their relatives and friends.

The Poon Choi by Uncle Wee is only available for pickup in Semenyih. After a quick steaming at home, it becomes a sumptuous Chinese New Year’s Eve dinner. The whole family gathers around the table for a meal, savoring the delicious flavors and cherishing the warm atmosphere of the Chinese New Year. Apart from meat-based Poon Choi, Uncle Wee also makes vegetarian Poon Choi. The broth is made with white radish, Polygonatum odoratum, and Polygonatum macropodium, and all the meat ingredients are replaced with vegetarian ones. Uncle Wee also accepts pre-orders for classic festive dishes such as Eight Treasure Duck, Phoenix Balls, and Pearl Rolls, each of which requires meticulous culinary skills to prepare.

On Chinese New Year’s Eve, share a sumptuous Poon Choi at the reunion dinner with family and friends. The joy of gathering and the beautiful hopes for the future are all gathered in this delicious dish.

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【The Origin of Poon Choi】

There are many theories about the origin of Poon Choi, but none can be verified. Two of the more popular theories are: 

(1)
Wen Tianxiang, a loyal minister and national hero of the Southern Song Dynasty, was defeated by the Yuan army and retreated to the Shenzhen area. The local boatmen, both admiring and sympathetic to Wen Tianxiang and his troops, cooked pork, radishes, and freshly caught fish and shrimp from their boats for the soldiers. Because there were limited bowls and plates on the boats, the food was served in wooden basins. After the defeat, many people settled in the area (including Wen Tianxiang’s descendants), forming the Hakka people.

(2)
During the late Southern Song Dynasty, Emperor Zhao Bing and his officials fled south to escape the Yuan Dynasty army. When they passed through one of the walled villages in the New Territories of Hong Kong, they were warmly received by the villagers. In their haste, the villagers could not find enough containers for the food. In order not to waste everyone’s good intentions, they used wooden basins to hold the dishes, and everyone sat around the basins to eat. The best ingredients were placed on top and presented to the emperor.

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【Poon Choi Info】

Poon Choi is one of the most representative festive dishes in Hakka cuisine. It is an essential dish for Hakka people during important occasions such as religious rituals, major festivals, and weddings. In the past, it was also called “Hundred Birds Paying Homage to the Phoenix.” Because Poon Choi contains a wide variety of ingredients, the combination of flavors and seasonings is very important, and the cooking time must be just right. When eating Poon Choi, one should eat it layer by layer from top to bottom, so that good fortune rolls in from the tip of the tongue. The minimum serving size for Poon Choi is 6 people, and modern restaurants generally offer 10 servings.

The core of Poon Choi is its broth, and each family has their own secret recipe. The most distinctive feature of Poon Choi is that it incorporates various cooking methods such as frying, deep-frying, braising, boiling, stewing, and simmering within this “bowl of treasuresl.” The top layer of Poon Choi usually contains the most precious ingredients, the middle layer contains minimally processed ingredients, and the bottom layer is generally raw vegetables, which are more resistant to stewing and absorb the broth until they are soft and flavorful.

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【Auspicious Meanings in Poon Choi】

Here’s a compilation of some interesting interpretations of the auspicious meanings in Poon Choi from the internet, just for fun:

  • Mushrooms – success in all directions
  • Meatballs – abundant wealth
  • Dried Oysters – good fortune/prosperous returns
  • Stuffed Gluten Puffs – the best of both worlds
  • Chinese Cabbage – financial prosperity
  • Poached Chicken – good fortune and surplus
  • Braised Pork with Yam – family happiness
  • Abalone – wealth and prosperity year after year
  • Broccoli – youth, beauty, and good fortune
  • Prawns (homophone for “laughing heartily”) – constant happiness
  • Sea Cucumber (homophone for “deep sea”) – boundless blessings
  • Duck (take the radical “甲”) – academic success and achievement
  • White Radish (translates to “vegetable head” in Cantonese, homophone for “lucky”) – good fortune
  • Fish Maw – wealth and good luck
  • fill the bowl to the brim – boundless wealth

有你 UNI Production
Producer : Daniel Lim
Cinematographer : Amelia Lim / Michael Lerk
Drone : Daniel Lim
Video Editor : Michael Lerk
Copywriter : Pua Hui Wen

COPYRIGHTS 2026 ECHINOIDEA SDN BHD

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