UNINESS

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 generation since its launch. During all these years, the family-run business still insisted on using pure and natural resources as well as traditional production methods, genuinely handmade, the entire process time-consuming and laborious.

A jar of soy sauce needs to be exposed beneath the hot sun for three months, the thick caramel soy sauce requires up to six months duration. Each day, the lid needs to be removed for the fermented soybeans to be exposed to the sun. If the weather is cloudy or rainy, the lid must be put on immediately to prevent contact with water. During rainy seasons, the exposure process needs to be extended for a few more weeks.

Hup Teck Soy Sauce is only sold in its own retail outlet, and is not sold out-station or exported. The glass bottles containing the soy sauce are continually reused, and therefore did not bear any labels or branding. Over the years, their reputation was built up by word-of-mouth and good quality, attracting the support of regulars as well as customers abroad who would pay a visit to their premises.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Evon Pang
Music : Emmas Waltz from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

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Wonderful things can be achieved when there is teamwork and collaboration. The third generation successor of Hooi Kee Bean Curd Factory established in Bentong for over 60 years, Mr Kan Kok Leong and his wife Pon Yin Lai are living proof for this idiom. Mr Kan Kok Leong inherited the family business from his father Mr Kan Man Kum (transliteration), whereas the signboard Hooi Kee was initially derived from the name of the founder, Mr Kan Man Kum’s father, Mr Kan Hooi.

As an age-old business in Bentong, to date Hooi Kee still manufacture tofu the same way their ancestors did, producing both firm tofu and silken tofu fresh daily, using stream water from the mountains in cooling down the tofu, preserving the freshness and aroma. Starting from 4A.M. each day, the husband and wife make preparations to set up a stall at the wet market as well as deliver goods to restaurateurs who placed orders. Mrs Pon Yin Lai rides an ancient trishaw used by three generations to carry the tofu, while Mr Kan Kok Leong rides a motorcycle following close behind, with one leg placed on a corner of the trishaw to help his wife move forward, another leg maintaining the balance of his own motorcycle. The couple set up and pack up the stall together, the wife operating the stall, and the husband makes deliveries to clients.

Daily production is limited due to being a family-run small scale bean curd factory, production quantity is only increased on weekends, tailored according to orders placed. Their stall at the wet market sold out quickly, purchases should be made as early as possible, and it is best to pre-order one day in advance via phone call.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Diving Bell from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

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Each speck is the fruit of hardship. Sinn Loong, a family-run peanut factory in Raub, retains the traditional charcoal roasting technique since its establishment back in 1948. Moreover, the processing of peanuts are handled by human hands only. From seasoning, soaking, exposure under the hot sun, roasting, hand-picking, to packaging, the trivial and time-consuming process requires five days to complete. During the rainy season, an additional two to three days may be required.

As the third generation owner, Mr Liew Eng Goon is currently managing this traditional peanut processing business. Now his son Liew Chong Han (transliteration) (the fourth generation), who graduated and has been working in the city for some time, decided to inherit the family business and to sustain the traditional skills. Bear witness to a skill inheritance from generation to generation, similar to cultural heritage, carrying on from ancestors and initiating in descendants, enduring through times.

Text: Daniel Lim & Pua Hui Wen

有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Music : Felt This Way from Felt Music

COPYRIGHTS 2018 ECHINOIDEA SDN BHD

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