10 stores · curated ORBIS register
Handmade tau sar pneah and sesame oil anchor Ghee Hiang, continuing a George Town business established in 1856. At Him Heang on Jalan Burma, tambun biscuits offer a small, thin-crusted version of tau sar pneah. The same Penang baker makes horseshoe-shaped beh teh saw, alongside pastries baked fresh each day at the shop. Kuala Lumpur's Fung Wong Biscuits specialises in Cantonese wedding cakes and mooncakes, following its beginnings on Petaling Street under Chan Seng.
Jalan Macalister / George Town (retail on Beach Street & Penang Road)
Ghee Hiang has made pure sesame oil and traditional pastries in George Town since 1856, when a Fujian pastry chef settled in Penang. Its handmade tau sar pneah and beh teh saw, along with the Baby Brand sesame oil introduced in the early 1900s, remain the core of the counter.
Best for Sesame oil and tau sar pneah
Jalan Burma (Burmah Road), George Town
Him Heang bakes Penang pastries fresh each day at its Jalan Burma shop, best known for tambun biscuits, a compact thin-crusted take on tau sar pneah sized for a single bite. The horseshoe-shaped beh teh saw, once baked over coconut-shell charcoal, is made without preservatives and meant to be eaten within a couple of weeks.
Best for Tambun biscuits and beh teh saw
Petaling Street, Chinatown, Kuala Lumpur, Malaysia
Chan Seng opened Fung Wong on Kuala Lumpur's Petaling Street over a century ago, baking Cantonese pastries from recipes carried from Canton province. Now run by a fourth generation, it remains known citywide for traditional wedding cakes and mooncakes.
Best for Century-old Cantonese wedding cakes on Petaling Street
Fung Wong's history in Kuala Lumpur's Chinatown runs back more than a century, to when Chan Seng set out to bake traditional Chinese pastries and cookies using generation-old recipes from his home province of Canton, China. The business started small: Chan Kwok Chin rented a stall in front of an old coffee shop (kopitiam) on Petaling Street, selling directly from that storefront.
By the 1950s the bakery had grown well beyond its stall origins, expanding into a larger presence that earned it wide recognition across Kuala Lumpur. Its output centers on traditional Cantonese pastries and cookies, but its signature line is wedding cakes -- the business describes itself as a trademark supplier for that category -- alongside seasonal items for Full Moon celebrations and the Mooncake Festival.
Fung Wong is now in its fourth generation of Chan family ownership, still operating from Chinatown and still tied to the recipes its founder carried over from Canton more than a hundred years ago.
Malacca
This Malacca maker specialises in pure gula melaka (coconut sugar) and turns it into dodol, snacks, sauces, and durian treats. Products are sold at its Jalan Laksamana Cheng Ho and Jalan Hang Jebat shops and through the online store.
Best for Gula melaka, dodol, confectionery, Malacca snacks
Penang / Online
Descended from the Loong Nam handmade-biscuit shop founded on Penang island in 1928, Ha'ritage sells traditional biscuits alongside granolas and healthier snacks. Its online store ships across Malaysia with free delivery over RM100.
Best for Biscuits, granola, handmade, heritage food
Penang, Malaysia
Hock Lok Siew Biscuit Trading is listed in Penang as a bakery; its official website and supplied OpenStreetMap place record provide the public-door evidence.
Best for Bakery
Ipoh, Perak, Malaysia
Ching Han Guan has handmade biscuits and soft candy in Ipoh since 1949, when its founder carried family recipes from Chaoyang, China, and went on to pioneer the city's meat-floss biscuit. Two shopfronts, on Jalan Sultan Iskandar and Jalan Yau Tet Shin, still sell those biscuits alongside mooncakes and wedding gift sets.
Best for Meat-floss biscuits and soft candy
Taiping / Malaysia
Chok Kee has hand-made its Taiping kaya puffs since 1947, when the current owners' grandfather opened the small bakery in Kampung Baru Aulong, Perak, using recipes since passed down through three generations. Customers pre-order by phone or WhatsApp for pickup, or buy online through the shop's Shopee storefront.
Best for Three-generation kaya puffs, handmade in small batches since 1947
Chok Kee has made its kaya puffs in Taiping, Malaysia since 1947, when the current owners' grandfather began the business. The pastry — a golden, flaky puff filled with rich, aromatic kaya (coconut-and-egg jam) — has stayed largely the same across more than seven decades and three generations of family bakers.
The bakery still makes its kaya puffs fresh daily in small batches at its shop in Kampung Baru Aulong, following what it describes as time-tested recipes passed down through the family. Because batches are limited, the bakery recommends customers pre-order ahead of pickup rather than relying on walk-in stock.
Orders can be placed by phone or WhatsApp for collection at the Taiping shop, which is open from 9 a.m. to 6 p.m. subject to holiday changes, or bought online through the bakery's Shopee storefront.
Ipoh Old Town, Perak, Malaysia
Guan Heong has baked meat-floss, Hawaiian and salted-bean biscuits in Ipoh since 1918. Its tau sar piah and dried-meat pastries are sold from the original Ipoh premises and a newer Genting Highlands branch.
Best for Meat-floss biscuits
Ipoh, Perak, Malaysia
Sin Eng Hoe bakes kaya puffs and heong piah at its Jalan Pasir Pinji factory in Ipoh, holding to hand-baking methods the family says machinery cannot replicate. Two further outlets, on Jalan Yau Tet Shin and at Wisma Octagon, sell the same pastries that have become a standard souvenir for people leaving the city.
Best for Kaya puffs and heong piah
Curated ORBIS register · official links shown where recorded
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗
Visit official site ↗