Story of A 50 Years Old Kaya Puff Legacy
July 4, 2011 | 24,600 viewsTrays of freshly baked, flaky golden brown puffs filled with delightful ‘kaya’ (sweet coconut jam) from Sin Eng Heong on Clare Street (Jalan Mustapha al-Bakri) in Ipoh.
In a matter of days, Sin Eng Heong would be celebrating its 50 years in business. Yup, you’re not dreaming. It’s not 5, 10, 15 or 30 years anniversary. Half a century on, and the brand’s stronger than ever.
Not only that, they’re even expanding to the adjacent shoplot. If you’ve been there before, joining the snaking queue come weekends/public holidays (sometimes only to be turned away regrettably because the not-so-selfless one in front of you bought the last 50 pieces!), and survived to tell the tale, then you would have borne witness to their unparalleled popularity.
Modern technology? What technology?
Read on for more revealing shots of the stripped-down-to-its-finest-core manner of manufacturing/baking, and a revelation of this Ipoh’s legacy in the making.