One of the pastry workers in the kitchen
Once of the must eat food whenever back in ipoh, I find out recently from my dad that Sin Eng Heong opened a sister outlet just 3 minutes drive from my home. Eager to sink my teeth into this sweet and savory pastry, I made it my mission to head there when I get back home.
First a little history, Sin Eng Heong, the original pastry shop ― started way back in 1961 in the neighbourhood of Pasir Pinji (My home). Baking various traditional biscuits for a good number of years before the brand came into prominence, Mr Ng honed his skills and ultimately started Sin Eng Heong. They later shifted to the heart of ipoh in the new town before recently opening another outlet right back at where they started nearly 50 years ago. Thats right, 50 years.
The new Sin Eng Heong at Pasir Pinji
Doing what a curious photographer would do, I asked permission to enter the kitchen and took the shots you see here. It is much more industrial than you might think. However some things remain unchanged, the rolling of the dough and the making of the kaya is still done by hand. Only the process of mixing the ingredients is taken over by the machine.
This golden brown kaya puffs sells out everyday
Today, this is undoubtedly the best damn kaya puff i have ever tasted. Kaya, for my international readers, is an egg based jam that has a hint of caramel flavor in them. The price has risen quite considerably from 60 cents in 2010 to now 80 cents per puff. Those thoughts however all go away the moment you have that first bite. For who are interested, and i know you are, beat the crowd madness and queue in the city outlet and head out to the suburbs at pasir pinji for a quick buy. You can thank me later. address as follows:
No.1267 ,jalan pasir pinji ,31650 ipoh ,perak darul ridzuan., 31650 Ipoh, Perak