Our Story

A shophouse and one oven

Our grandmother started in 1978 with a brass mould, a wok of oil and the front half of a shophouse on Jalan Sultan. She sold honeycomb crisps to the shops on either side and, by the second year, to the whole street.

The oven upstairs came in 1991 and has been rebuilt twice. The moulds are the same ones.

Six weeks a year

We bake for the season and then we stop. People ask us to open in June and we do not, because pineapple tarts made in June are a different thing from tarts made when the whole street smells of them.

It also means everything is baked after it is paid for. That is why the deadline is real, why the tins are warm when you collect them, and why we run out.

Before you order

The five we are asked every January.

When do pre-orders close?

2 February, or earlier if the oven fills first. We bake in the order orders were paid for, so paying early is what secures a date rather than ordering early.

How long do the tins keep?

Four to six weeks sealed, in the tin, away from the sun. The prawn crackers are the exception: fry-day crisp, next-day soft, which is why we fry them on the morning you collect.

Can I mix my own box?

Yes, every box is your own choice. Put the tins you want in the order notes; if you leave it blank we balance sweet against savoury and nobody has complained yet.

Is anything vegetarian?

The shiitake crisps, kuih bangkit, peanut, green pea and cornflake cookies. Say the word and we will build a box from those alone.

Do you deliver?

RM 12 flat across the Klang Valley, free over RM 250, and courier at cost elsewhere. Hampers are hand delivered rather than posted, because a rattan basket does not survive a sorting belt.

Our Story

A shophouse and one oven

Six weeks a year

Before you order

Summary

{{ item.name }}