A charcoal fire which has never died down in 60 years, with smoke diffusing throughout the coffee shop, delivering wafts and wafts of coffee aroma. Since founding till now, Chuan Hoe Coffee Factory located in Klang retains the traditional production method, persists in using firewood as fuel, using a charcoal fire in roasting coffee beans with a unique wood fired smokiness. Among the two remaining...
Category: Native Cuisine
Stories about Malaysian food heritage, family recipes, regional specialities, and the people preserving traditional flavours and preparation methods.
Jingling Candy in Seremban
Jingle, jingle, jingle… this thrilling clank has not paused over 60 years. An old-fashioned bicycle, a wooden sunshade, a hammer in one hand and an awl in the other, crushing the big tray of stiff candy made from maltose and sugar into small pieces. These small pieces are a traditional handmade snack sold by Mr Tey Kim Wah (transliteration) for the sixty years: Jingling Candy,...
Soy Sauce in Gopeng
To make a living, it depends on the weather. The second generation successor of Hup Teck Soy Sauce, Mr Low Pak Tong says casually while pointing at hundreds of ancient soy sauce earthen jars in the courtyard and looking up towards the sky. This well-established octogenarian brand of housemade soy sauce located in Gopeng, Hup Teck Soy Sauce, has been taken over by the third...