OPERATING for over 50 years at the foot of Penang Hill on Jalan Ceri, a humble makeshift shack has become a beloved spot for freshly made yong tau foo and handmade fish balls.
Known well among the locals, especially the residents of Air Itam and nearby areas, the family-owned business has been passed down through generations.
Upon entering, the nostalgic sounds of classic Chinese and Cantopop songs from the 1980s and 1990s fill the air. Owner Phaung Kong Yeow, 52, tends to his daily routine alongside helpers from the neighbourhood.
In an interview with Buletin Mutiara, Phaung expressed pride in inheriting the business from his family.
“It is a blessing to carry on this family business, despite the huge responsibility. I wake up early each morning to start the day’s work.
“There is a lot of preparation involved, and the tasks are not easy. It takes passion and grit, but our hard work pays off, and we’re committed to delivering the best taste to our customers,” said Phaung, who lives on Jeli Ceri.
Assisting him is his 45-year-old wife Khoo Wei Wen, whom he credits as the pillar of his strength. Phaung is grateful for her help, as well as for the assistance of their neighbours.
After preparing a variety of yong tau foo items each afternoon, Phaung sets out to sell them at different locations depending on the day.
His schedule includes Kuantan Road Market on Mondays, Rifle Range on Tuesdays, Farlim Night Market on Wednesdays, Paya Terubong on Thursdays, Jelutong Night Market on Fridays, and Jalan Besi on Saturdays, with Sundays as a day of rest.
To preserve the family recipe, Phaung has documented the techniques and processes for making the traditional delicacies. Although his three children have pursued their own careers, he hopes they will have the option to continue the family legacy if they choose.
“At least the recipe is written down. If any of them face difficulties or challenges in their careers, they can consider continuing this business. After all, this is a family legacy, and I’ve laid the foundation,” he added.
During the interview, the business was bustling with local customers. Air Itam assemblyman Joseph Ng, who was present, highlighted the significance of the yong tau foo business as a local speciality.
“This local food business deserves promotion so that more Penangites can appreciate these traditional delicacies,” Ng said.
“Air Itam has many unique offerings, and this traditional yong tau foo cuisine must be preserved.”
Ng also encouraged Phaung to consider joining the Penang International Food Festival (PIFF) and other food events in the future, hoping that state support can help sustain and grow such heritage businesses.
Story by Edmund Lee
Pix by Law Suun Ting