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Added on
Oct 27, 2008 by
lse |
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Style:
Chinese
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Have you ever heard of a pau (steamed Chinese buns) seller who restricts customers to just buying two at a time? At the Hai Yew Heng outlet in Tanjung Sepat, buns are so popular that a limit is imposed on customers so that every buyer gets to take some home.
"During weekends and festivals, up to 50 tour buses would stop here; how can we fulfill all the visitors' demands unless we limit purchases?" said Lee Chin Teck, 62, who inherited the business from his father.
Lee produces Hainanese styled pau, which are large and flat and the fillings are still handmade. The pork comes from the nearby pig farms, while the kaya is made from local chicken eggs and coconuts harvested from the orchards.
In the early 1990s, Lee made just 100 buns a day. Now, thanks to modern mixers, he can produce over a thousand buns daily. The dough is still manually flattened and filled with 豆沙(red bean）, 加央(kaya), 花生(peanut）, 生肉(pork meat), 菜(vegetables) or 梅菜(salted vegetables).
The buns are steamed by 1pm and often snapped up by 5pm. The buns are fragrant and fluffy, but locals said the buns were even tastier in the old days when the hot gravy spews out with each bite. In the 1960s, a Pork Meat Bun cost 25sen. Now, prices run from RM1.10 to RM2.00 for the large Meat Buns.
李振德
Lee Chin Teck
H/P: 019-643 6043
03-3197 4144
012-272 9009
Operating Hours:
1.00pm-6.00pm
Public holiday start from 10.00am
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