The Chias keep Teochew tradition alive, one pastry at a time [WATCH]

KUALA LUMPUR: Chia Chin Chong, 26, fought back tears while recalling his father's sacrifices in keeping their family bakery, Ming Yi Bakery, alive. Ming Yi Bakery, established in 1977, operated out of a shoplot in Klang and specializes in traditional Teochew pastries such as Hua Tao and La Gao mooncakes. Chia Seng Chee, the current owner of the bakery, started working at the family business at the age of eight and fully immersed himself in the trade by the age of 15.

Growing up, Chin Chong witnessed his father, Chia Seng Chee, laboring at the bakery, beginning his work at 4 am and finishing by the time Chin Chong and his sister were at school. The family bakery was not just a source of income but also a means of communication between the father and his children. Chin Chong elaborated, "In a way, he was working and spending time with us simultaneously."

Chin Chong, who holds a degree in International Business, had initially no intention of taking over the family business. However, he felt compelled to preserve the family legacy after his father expressed his desire not to let it die out. The handover process between the generations has not been without its challenges. Chin Chong pushes for changes in packaging, marketing, and recipes, while his father remains cautious about altering the traditional methods that have sustained the bakery for decades.

Despite the disagreements, both father and son remain united in their belief that quality is the most important aspect of their business. Chin Chong hopes to introduce traditional Teochew pastries to a wider Malaysian audience while ensuring the continuation of the family's heritage. He expressed his desire to ease the physical burden his parents have endured for years, stating, "Everything we have today was shaped piece by piece, pastry by pastry."

Seng Chee looks forward to the future, trusting his son to carry on and expand the business. He stated, "I leave the future to my son. I believe he can carry on and expand our business, and it has made me very happy seeing him willing to learn this craft."