Ipoh Famous Traditional Heong Peng @ Gunung Rapat – 189 vs Seng Kee
February 10, 2011 | 28,534 views
Good Rejects? – Just like an abundance of GOLD; a tray full of irresistible Heong Peng (fragrant biscuits) will just have to do for now. And who cares if the biscuits were not of top notch quality?
In the previous post, I did summarize some of the food haunts I have visited over the course of one week; when the festivities granted everyone with an opportunity to indulge (sinfully) without guilt for once. And of course, the aftermath’s deadly ….
To make Heong Peng of uniformed sizes and of the right texture, with a standardized dollop of molasses; this takes skills.
If you have been one loyal/keen/ardent follower of this blog (please make my day and nod in agreement!), you would have noticed that generally, I stick to eateries and confectioneries that still pride on their original roots; the most authentic of flavours can only be savoured if you’re using charcoal to fry your noodles, charred claypots to cook your claypot chicken rice, and nothing beats ‘heong peng’ (or heong peah) broiled in a specially constructed cement contraption fuelled by coconut husk.
So if you do not mind the extra miles taken to grab something of sentimental values, worthy of your effort (satisfaction guaranteed) of venturing all the way into the residential area of Gunung Rapat in Ipoh, then by all means, do read on …..
Flattened dough with the sweet, caramelized filling intact, and sesame seeds sprinkled on top before the broiling process in the special ‘ovens’
There was once when I was mildly in disbelief when Citygal informed me about this Seng Kee Trading that still makes their heong peng in their most stripped down, traditional manner. For I have not been a die-hard fan of heong peng any longer since my favourite Yee Hup shifted gears and moved to the realms of commercialization and mass production.
Baking the biscuits in an electronic oven produces generic, hardened pastries with a serious lack of character and aroma.
Watch in amazement (and perspire to no ends) how the biscuits get all browned, flaky and crispy within 15 minutes of being broiled in the hollowed cement contraption.
But that was more than a year ago. Seng Kee has been my top pick whenever friends, relatives, strangers and readers (see how I separate you guys from complete strangers? Hehe) asked me about good biscuits to take home, aside from kaya puffs from Sin Eng Heong and meat floss biscuits from Ching Han Guan.
Yat Pat Gao (189 in Cantonese) has been around for about 2 decades now, and among the more popular brands of Gunung Rapat classic homemade heong peng.
Until there was this time when the lady boss of Sin Eng Heong urged me to try a packet of 189 Heong Peng. It’s her favourite too, she claimed. And they’re selling them at their shop, aside from the many other biscuits and confectioneries there. Of course, if you can’t get a box of their insanely popular kaya puff, you can still settle for the other selections there.
The brand simply named ‘189’ has been in business for about two decades now, significantly longer than Seng Kee, yet shorter than Yee Hup. Never one that pushes for intensive/aggressive marketing measures, the brand lays low and comes only to the knowledge of the privileged few; Motormouth notwithstanding.
For one, I did not even know about 189 until I have succumbed to the lure of Seng Kee. And then the other brands surfaced (or maybe i was a plain ignorant brat back then, only noticing the ones with all the glitters and cheers – Yee Hup, without even paying much attention to the less prominent yet significantly better ones) one by one, the other brand being 362 (hehe, creative?) on the main road of Gunung Rapat.
Completely embracing the essence of homemade; the heong peng from Gunung Rapat can’t get any more authentic than this.
With barely any expectation, I relented and got myself a pack of 189’s heong peng from Sin Eng Heong. Half-heartedly I untied the red plastic packaging and took out one piece to be consumed.
The acid test of a good heong peng? The flaky/crispy crust must be in a slightly oblong shape; slanting towards one end (you’ll understand why later in this post), and the pastry should stay crispy even after exposure to air. And don’t forget that droolworthy, sticky and sweet filling within; a combination of molasses, shallots, etc preferably not in a cloyingly sweet manner.
189 passed the test with flying colours. The crust may not be as crispy as Seng Kee’s, but definitely flakier and suits the elderly more. But the icing on the cake? The absolutely enticing fillings within. With a slight crunch from the caramelization, the liquid hardened to a layer of molasses permeated with the fragrance of shallots.
This has never been easy; as claimed by the boss of Seng Kee. About 150 pieces go in at one time, but some of the biscuits don’t stick and fell to the surface below. 15 minutes should be enough for the biscuits to get browned and ready for consumption.
But if you’re one who detests sweet stuff, and prefer your heong peng with a lower sugar content (read : less filling) then Seng Kee might be your preference. And Seng Kee does a crunchier crust with lesser filling, but still satisfying nonetheless.
Stacked up on the wooden platforms and ready to get baked.
At the end of the day, there can never be one sole winner in this one. And some still prefer Yee Hup’s aesthetically-pleasant creations boosted with an international recognition now. I am proud too, being a true blue Ipohan; to be seeing brands like Yee Hup and Old Town going the distance.
And then there will be the detractors, with preferences for heong peng from Teluk Intan or Taiping. I love Aulong’s version as much, so you’d better not count Taiping’s heong peng out of the equation!
Know why the odd shapes of the traditional heong peng? The baking/broiling process submits the dough to gravity’s force, pulling down the fillings within. Hence you get lopsided shapes with the molasses filling accumulated at one end.
Don’t judge the biscuits from the exterior. Though these ones from 189 were rejects, so to speak. Consequences from an overly confident Motormouth waltzing into the premise without prior reservation. So all I got were two packets of slightly distorted biscuits; at a better rate. Still, good enough for consumption and satisfied my cravings.
The sweet fillings alone made it worth the effort. Next time, I’d better call up before arrival. And no, I don’t get better treatment for being this random chap with a camera snapping away. She said it’s usual for people to come over from all corners and take photographs of their production team. Very media-friendly people at 189.
Got your attention yet? If not, then drop me a comment or an e-mail. I’ll make you a believer. I’ll tell you stories from my childhood days, of how I used to follow Mum to Yee Hup back when they were operating from the wooden shack on the same lane as Seng Kee’s. And if there’s ONE item you can’t miss to bring home, aside from pomeloes from Tambun and salted chicken from Aun Kheng Lim, it has to be the good old, traditional heong peng broiled with coconut husk.
Let’s preserve this novelty of a concept, and not let commercialization destroys this industry.
>> 189 (Yat Pat Gao Enterprise)
189, Lorong Gunung Rapat 5,
31350 Ipoh, Perak, Malaysia.
Telephone : 6016-560 9781 (Lew), 605-312 7033
>> Seng Kee Food Trading
177, Lorong Gunung Rapat 3,
Gunung Rapat, 31350 Ipoh, Perak, Malaysia.
Tel No : 605-312 0972. H/P No : 6012-507 0728
Seng Kee and 189 are situated almost back to back, so you can go for both and witness their production of the biscuits, buy few bags back and compare if you want.
Google Map to both 189 and Seng Kee in Gunung Rapat of Ipoh
Clap clap clap.
Lorong Gunung Rapat 3 and 5!? That’s just one lane away!
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J2Kfm Reply:
February 10th, 2011 at 11:37 pm
Thank you thank you thank you. Took me HOURS and DAYS to post this up. So don’t clap so hard.
Anyway, yeah loh… never knew 189 is so near. You can even walk from a place to another.
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Jason Reply:
February 11th, 2011 at 7:34 pm
Aiya, why not clap hard? Must be lots of effort put into this post
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I just love the heong peng. They must be consumed within a week. Otherwise they wouldn’t taste nice. If I don’t finish them within a week i normally throw them away (what a waste!).
The other things I love are almond biscuits (hup toh soh), corn flake biscuits, jam tarts…emmm making me drool all over. I hear that The Brownies at De Garden make good Hup Toh soh and pineapple jam tarts. Must give it a try.
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J2Kfm Reply:
February 10th, 2011 at 11:38 pm
Yeah, DON’T THROW! You can actually reheat them in an oven and they will be like brand new!
That’s what the Seng Kee lady told me. You can find the instructions on the packaging.
The Brownies seems to be getting good reviews. I’ll drop by when I go De Garden again next round.
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the biscuits might not look perfect, but they still taste as great as the good-looking ones, rite 😀
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J2Kfm Reply:
February 10th, 2011 at 11:39 pm
Yes. Imperfection breeds satisfaction.
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gunung rapat, my lovely kampung! hey next time u shud try the no name charcoal fried kuey teow located right in front of the gunung rapat kindergarden. stall starts operation frm 8-9pm till late. be prepared to wait and queue!
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J2Kfm Reply:
February 10th, 2011 at 11:49 pm
Kindergarten?!! Wei dunno where lah… you went back also did not bring me there….
Seldom can find good CKT in Ipoh lah …. I am anticipating a gem.
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Jason Reply:
February 11th, 2011 at 7:29 pm
Emmmm CityGal, our friend here usually doesnt have the patience to wait long for food :p
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J2Kfm Reply:
February 13th, 2011 at 11:08 am
Wui …. so wrong okay? I sometimes very patient one.
Sometimes.
ahhhh, when are u going back again?
tumpang-beli plsss. :)))
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J2Kfm Reply:
February 10th, 2011 at 11:50 pm
Haha…can can… no problem. In fact, this round I was supposed to buy more. But then, they did not let! Coz I did not reserve. Ended up with two packets of rejects from 189, and two packets of heong peng from Seng Kee only.
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ai wei Reply:
February 11th, 2011 at 7:36 pm
next time do remember to call up and reserve; and never forget my parts 😛 hehehe
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J2Kfm Reply:
February 13th, 2011 at 11:08 am
Yeah …. will do so. Let me set a date when it’s possible for me to go back again for the biscuits.
Yes, this heong peng is one of the best. I loved it.
cinafong
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Now I know why the lopsided shape of heong beng! I used to always wonder, why couldn’t they make it more evenly! Hehe.. I guess the more lopsided it is, the better!
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Hi, I happen to pick up a packet of 189 heong peng this morning fr my local pamelo shop in Tambun, while buying some pamelo of coz! it was recommended by the SI Tau Por (which was sophistically packed& individually wrapped) and I checked on yr blog and found an article about it (BINGO!) . Will wait for comment coz it is for a friend will ask her to feed back!
Maybe I will try having it after finishing all the CNY stuff!! Hi Hi!
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J2Kfm Reply:
February 13th, 2011 at 11:11 am
Haha … hope that the heong peng managed to satisfy her cravings.
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I love heong paeng fresh out of the tandoor oven… can wallop at least 2 pcs at one go, when they are still warm and the plastic bag is left still untied…. yummz!
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I never fond of heong peng coz it’s too dry for me 😛
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J2Kfm Reply:
February 13th, 2011 at 11:11 am
No! These are really good stuff. Especially if taken straight after they’re baked in the huge tandoori-like ovens!
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yes yes! i totally value the “good ole” fashioned way of doing things just as you.. no trip to too far for authentic food/biscuits even if it is all the way to Gunung Rapat! Great post.. i wanna eat Heong Peah .. like now .. (can u tapau ar?)
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Hi Motormouth,
I have some food recommendations that would like to share with u, join me on my facebook (the same email) and you’ll see some good makan places that I’ve tried.
One of the latest is Anson Coffee Shop at Jalan SS15/4B, Subang Jaya.
Good food: Anson Chee Cheung Fan, Char Siew Rice, Curry Mee, Yin Yang dessert
Try it out!! Hope to hear from you soon.
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Gunung Rapat was my hometown. yes, the heong pang fr 189 / yee hup r very good! try the char kuey teow @ gg rapat primary school association (we owned that double storey shop b4 we sold it to the association). it opens fr nite. it is very tasty too.
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J2Kfm Reply:
February 16th, 2011 at 11:56 pm
Yeah cat, a blogger friend of mine used to say ths CKT stall fried with charcoal is GOOD.
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Hi Eleen and motormouth,
I am from Teluk Anson (now Teluk Intan) now residing in Ipoh. Yeah I heard about the Anson Coffee Shop ( Small town with the big taste). The CCF is courried daily from TA. Most people stiil don’t know how to eat this CCF. My friends from Ipoh always ask why there is no ” cheong”. It’s suppose to be eaten with seasoned green chillies. The “cheong” will only cover the taste.
Allow me to introduce you the best lobak and prawn fritters in Penang. Its at a coffeeshop in Jalan Kg Malabar.Also my new find in Ipoh for cakes and pastries-The Brownies at De Garden. Best Tiramisu I have ever tasted. Fried tasty cashew nuts , hup toh so (walnut cookies), pineapple jam tarts and many more.New recipes everyday.
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Eleen Reply:
February 13th, 2011 at 9:59 pm
Hi siewbee,
ok ok…Will try out The Brownies when I am in Ipoh! Tqs
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Hello there! Just stumbled upon your blog and I am glad that I found it! Heong Peng is my favourite and my sister (she lives in Ipoh) buys Heong Peng for me as it is my to-die-for sweet stuff! I didn’t know that’s how Heong Peng is made, thanks for sharing this. The method reminds me of Naan bread.. *drool*.
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J2Kfm Reply:
February 16th, 2011 at 11:47 pm
You’re most welcomed. Yeah kinda interesting to see how they make them, and how labour-intensive it really is.
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hi, happy to find this blog as i m deadly fans of this biscuits. Currently im base in KL, thus very difficult to get this biscuits (hardly found). So far managed to tried Yee Hup, Sin joo, and Sin Guan Hoe. Perhaps anyone, who travels Ipoh-KL, can help to buy for me?
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J2Kfm Reply:
February 24th, 2011 at 12:42 am
Haha … Lia I usually go back once a month. Maybe I can do side business by carting packets of these babies back to KL every now and then!
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Lia Reply:
February 25th, 2011 at 11:06 am
Hi.. wowwww.. then can you help to get some and bring over, please? Been craving for these biscuits for long.
When is your next trip to KL?
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last sunday 20/02/11, we were passing by Sauk, a small village about 2o km from kuala kangsar on the way to Lenggong, and decided to have lunch at a restaurant along the Jalan Besar. The yee wat
is the BEST i ve ever eaten, the fresh water fish was also v good. Go try next time if u r near there,
u wouldnt regret it.
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J2Kfm Reply:
February 26th, 2011 at 9:14 pm
Wait, I have eaten at Sauk before too.
http://www.j2kfm.com/restoran-baru-lau-kai-sauk-food/
Is that the one? But there were several restaurants in Sauk town; selling freshwater fishes.
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wong yoong tet Reply:
March 10th, 2011 at 12:01 am
Wah…. u R TRuely MOTORMOUTH…sek pin tin hai… even eaten in Sauk!
We ate at the (ori?) LAU KAI restaurant(Air con) not too far from the Baru lau kai.
So i assume u didnt eat the Yee Wat lor… jau bo JOR!!!
I was back in Ipoh last weekend and had breakfast at Keng Nam. Kaya on glutinous rice was
excellent as usual, coffee tasted great, but the ccf was so,so and the curry was disappointing..
my wife didnt like the curry at all… so little curry on the noodle that bf we could finish, the noodle
had soaked up the curry, and the noodle was like kon low!!!
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J2Kfm Reply:
March 15th, 2011 at 11:06 am
Haha… wong, I was all around Perak back then ma. So how to miss Sauk eh?
Yeah, I don’t like the curry mee myself. But the kaya pulut was fantastic, although some mat complain it’s a little too sweet.
I went hunting for seng kee n 189 heong Peng at Gunung Rapat. Tried both hot from their coconut husk oven. My verdict? 189!!!!! so flaky, crispy n with lotsa melting filling!! So yummalicious!
Thanks for recommending!
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J2Kfm Reply:
May 24th, 2011 at 9:58 pm
Hi Faye. Glad you finally made your way there. Yeah, kinda out of the way for tourists, but I believe the best heong peng MUSt be bought from the source, and eaten freshly to fully appreciate its true flavour.
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Everytime i look at your blog, i feel like popping one in my mouth!!! drool…..
Pls keep up the great blogs!!!
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J2Kfm Reply:
May 24th, 2011 at 9:49 pm
Thanks Faye. Will do so.
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[…] meat floss puffs that was featured on this blog before), ‘Heong Peng’ (read this post for a better idea on what these are) and various […]
Hi im a little confused. which is the best heong piah? Seng kee or yee hup? these 2 are different shops right?
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Hi I found Seng Kee’s house today….very challenging for me as I am not an Ipoh Girl and google maps gave me wrong directions, can you believe it! But am proud of myself that I did find it in the end. The place looks so quaint and interesting.
BTW Seng Kee’s shop in Gunung Rapat is no longer operating.
While I bought Seng Kee’s heong peng hubs went to Sin Eng Heong for kaya puffs and 189 heong peng, all to bring to KL tomorrow for my mom, dad and bro who lurve heong peng! (unfortunately I have never liked heong peng)
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J2Kfm Reply:
May 28th, 2012 at 9:18 pm
Yeah, the shop has ceased to operate. Sadly.
I went and buy two packets last month and STILL SO GOOD.
Though price increased to RM7 per packet now.
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Greetings from Singapore. Somebody let me try the hand made heang peah from Chang Weng Enterprise, 302, Jalan Gunung Rapat, Ipoh and it tasted so good. Do you know where in Singapore I can find hand made heang peah from Ipoh. Any brand as long as it is the real tasty hand made ones. Thanks.
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Its wonderful blog really very nice site and blog facility.every title is very nice and very fatastic concept. Thanks for sharing the information.
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Seng Kee is no longer operating??? Was going to try finding it and buy to compare with 189. I also heard 189 is not using traditional tandoor method any more, baked in oven only. Is this true or not? Sad news if it turns out to be true
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