The Chias keep Teochew tradition alive, one pastry at a time [WATCH]
KUALA LUMPUR: Chia Chin Chong fights back tears as he recalls the sacrifices his father made to keep their family bakery alive.
![The Chias keep Teochew tradition alive, one pastry at a time [WATCH]](/img/9659930)
KUALA LUMPUR: 26-year-old Chia Chin Chong recalls the sacrifices his father, Chia Seng Chee, made to keep their family bakery, Ming Yi Bakery, alive. Seng Chee began making Teochew pastries at 4am as a child and continued the tradition as an adult. The bakery, started in Pulau Ketam in 1977 by Seng Chee's grandparents, produces traditional Teochew pastries such as Hua Tao and La Gao mooncakes.
Growing up, Chin Chong helped his father with the business every day. As a business major, Chin Chong initially did not plan to take over the bakery but now hopes to introduce these traditional pastries to a wider Malaysian audience while preserving the family's heritage.
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