Leaving corporate life to carry on her mum’s kuih legacy

Yvonne Ho grew up witnessing her mother, Wong How Yong, tirelessly making and selling traditional kuih. Though Ho wanted a different life, she remained connected to the aroma of kuih in their home, as her mother worked in the wet kitchen. By the time she was two or three, Wong was already awake, preparing for another day of kuih-making and selling.

This daily routine deeply influenced Ho, who studied hard and eventually pursued a career in corporate accounting. However, in 2022, she decided to leave her job to support her mother's legacy.

Ho noticed her mother's exhaustion after a particularly hectic period, which inspired her decision to join the business full-time. Madam Yong Delight, founded by Wong How Yong in 1985, initially sold kuih from a bicycle stall before expanding to multiple locations. Over the years, the business grew to offer over 50 types of local kuih, including Nyonya favorites like kuih talam and kuih lapis. Despite the lack of modern marketing tools, Wong built a successful business through word-of-mouth and consistent quality.

When Ho joined, she recognized that her mother's knowledge, including recipes, hadn't been documented, and the business relied heavily on Wong's intuitive sense of taste and touch. Ho took time to learn the business, gradually implementing changes while respecting Wong's established systems. As they worked together, their relationship strengthened, and Ho gained a deeper appreciation for her mother's sacrifices.

Today, Madam Yong Delight continues to thrive with over 50 types of kuih, including kuih talam, kuih lapis, seri muka, ubi kayu, and angku kuih. Ho aims to carry her mother's business forward, hoping to preserve a piece of their family's history for future generations.