Seng Kee - The Ipoh's Heong Peng Story

Heong Peng, or Heong Peah, or Heang Peah (literally translated to Fragrant Biscuits) is one of Ipoh's most famous pastry (if not THE most famous), widely marketed and commercialized thanks to the commendable efforts of Yee Hup, one of the most popular brand of Heong Peng originating from Gunung Rapat.

"Sweat ... sweat .... why this fella snap my picture one?!! Now lemme stack em up and build a Twin Tower from the biscuits, fit for a Spiderman from France ..."

I unabashedly admit that I grew up on Yee Hup's traditional Heong Peng (those crispy/flaky pastry skins with sticky and sweet maltose + shallots filling) produced by broiling/roasting the biscuits in an enclosed oven-like clay jar (think how they make Naan bread, and you'll get a rough idea), fuelled by burning coconut shells.

The production site - See those cute, round-ish biscuits 'attached' to the walls of the oven? And the dried coconut shells as fuel to broil those pastries.

But as time goes by, success breeds contempt, and after awhile, contempt turns to greed. Nolah .... just that Yee Hup was doing such brisk business, it's practically unpractical (aiks, metaphorically speaking?) to mass produce the well-loved biscuits the traditional way from home, with orders and walk-in customers pouring in relentlessly.

On a side note, ironically, another confectionery is facing the same problem as of now. Sin Eng Heong (click HERE for the review) that produces delectable kaya puffs is on the receiving end of customer's wrath day in and day out, for they're trying desperately to cope with the huge amount of orders, and constantly mistaken for being arrogant for turning people away. Soon, they're gonna go the machinery/modernized route, and then we'll see another long-lost tradition in the making.

Imagine if I'm not restrained, I would've popped a few at one go ..... Nothing beats hot & fresh Heong Peng from the 'ovens'

Back to the Heong Peng story, Yee Hup proceeded to expand successfully, with branches opening left and rights, but the modernized method of baking the pastry in ovens, losing the traditional touch, as well as the authentic, smoky fragrance of the Heong Peng from days of yore. Not that I'm THAT old, mind you.

But along came Seng Kee Food Trading, an exclusively-hidden gem in Gunung Rapat, STILL producing and selling the delightful biscuits in the same, old way (in the compound of a house), and had yet to venture towards the commercialization route, aka the BANE of tasty & traditional foods (Yik Mun's pau, anyone?) and drinks (think Old Town White Coffee).

You'd probably wheeze past without even noticing what-in-the-world they're selling!

Coincidentally, this is not the first time I'm writing about Seng Kee. Citygal was the 'culprit' (Hehe .... much, much grateful for the recommendation!) who brought me and Jason over to this house on Lorong Gunung Rapat 3, after a food run at Kwong Hong Yong Tau Foo/Yeong Liew, and Kee Poh Laksa. (Salivating? Click HERE for the post)

The array of local delicacies, from biscuits to snacks, and 3-in-1 beverages to their very own products @ Seng Kee Heang Peah Enterprise. The upper right is the nicer, individually-packed Heong Peng, at RM6.50 for 9 pcs.

But back then, I was not aware of their other shop (a REAL shoplot, a short distance away) in Ipoh Jaya, which opens for business daily except Wednesdays, and far easier to locate than the house I mentioned previously.

Now comes in two forms - The normal Heong Peng, and the low-sugar option, for the healthier ones. Both retail for RM6 per packet, but the low sugar version comes in a much bigger pack

Say, if you're lost in Gunung Rapat trying your desperate best in search of the house (Seng Kee Food Trading) manufacturing these sweet babies, don't lose hope just yet. Return to the main road, and within minutes ...Voila! You'll find Seng Kee Heang Peah Enterprise at a corner of a row of shops in Ipoh Jaya.

The shop has been opened since August of 2008, and sells other products aside from the ubiquitous Heong Peng of Gunung Rapat. Other confectioneries produced by Seng Kee include the 'Yat Hau Sow', a crumbly cookie-like creation not unlike 'Hup Tou Sow' aka Walnut Biscuits.

Smooth, almost flawless 'skin' that's flaky, crispy and delectably sweet & addictive

Words can't describe the exact sensation or taste of the Heong Peng produced utilizing the old, broiled with coconut shells method. The roasted, smoky fragrance is evident (that's why they're called HEONG peng, I supposed?), and the pastry remains crispy even after a few days. Sesame seeds are sparsely sprinkled atop the biscuits, and the sticky, almost too sinful filling of maltose, shallots, sugar and oil is irresistible.

Full monty in action - Fully-clothed, Half gone. And discovering the sickeningly-sweet/tooth-numbing filling in the centre. The word BLISS comes to mind, naturally.

Have them for breakfast, or tea time with a cup of tea or coffee, and watch the hours flowing by, effortlessly. Aaaah ...... I'm soooo in the weekend mood NOW.

Location : Seng Kee Food Trading (the house) @ 177, Lorong Gunung Rapat 3, Gunung Rapat, 31350 Ipoh, Perak.

Tel No : 605-312 0972. H/P No : 6012-507 0728.

Location : Seng Kee Heang Peah Enterprise (the shop) @ No 2, Selasar Rokam 11, Taman Ipoh Jaya, 31350 Ipoh, Perak.

Tel No : 6012-563 0717.

Opens daily except Wednesdays. From 9am until 7pm. On Mondays, the shop closes at 9pm, due to the night market in the area.

Here's a GOOGLE MAP to both places, within the vicinity of Gunung Rapat in Ipoh, Perak.

Meet The Floggers (Chapter 3) : Right Round Gunung Rapat in Ipoh

Third time's the charm they say. Thus, this 3rd instalment of Meet The Floggers will round up the saga nicely. Where else to conclude the chapters, but in my hometown of good old Ipoh itself?

Come early, else risk standing around waiting for empty seats @ Kwong Hong

Since Jason and Citygal were both back in Ipoh for an early Father's Day celebration (how filial!), I took the opportunity and dragged myself and Jason over to Gunung Rapat (Citygal's territory .... not mine. So NOW you know whom to call and ask for help in this area!) for that elusive Yong Tau Foo. OK, slightly exaggerated here, as the shop is in fact, ON the main road, in clear view, but me and KYT missed the shop not once, but twice.

Talk about lost sheeps. We might as well audition for a role in Lost; no artificial panicking necessary.

Yup, you're NOT seeing super-imposed images of Yong Tau Foo. They practically stuffed those fish paste into ANYTHING imaginable ....

This legendary shop was recommended by Citygal in an old post of hers, and recently mentioned by Alexandra as well. Been in business for a rather long period now, ask any Ipohan staying in and around Gunung Rapat, about that famous yong tau foo (or 'Liew', as we Ipohans call them) shop near to Gunung Rapat wet market, and guaranteed most would point you to the right direction. Probably 9 in 10, with the tenth being a blind.

The FRIED varieties - My preferred choice, of course.

The shop sells ONLY Yong Tau Foo, and a heck of a lotta choices at that. I lost count, but probably in the realms of 20 types? Or maybe more? From stuffed broccolis to baby corns, as well as brinjals and bitter gourds. Pick one of each, and risk over-indulging, which may lead to unnecessary take-aways at the end of your meal.

We skipped the noodles, initially, as there were way too many choices of Yong Tau Foo to be picked! But somehow relented, and ordered a bowl of noodle near the end of lunch.

Citygal warned, or rather, planned for a second meal back-to-back after this one. So we held our horses and restricted/straight-jacketed ourselves from going crazy at the counter. (Yup, you choose your favourite pieces, then order your noodles and preferred way of serving them).

But two hungry (and greedy + gluttony) souls could not comprehend orders that easily. With two bowls overflowing with Yong Tau Foo (one bowl arrived much later due to mixed up in orders ... I wonder, who would risk their lives stealing MY bowl?!!), we proceeded to chomp them down. But without noodles, the experience was somewhat lacking.

Just like sex without climax. =P

A sinful bowl of curry flat rice noodles (sar hor fun) with added 'paku choy'/paku-pakis/fern

Citygal recommended the curry noodles with extra greens, in the form of 'paku choy', a type of fern commonly stir-fried with belacan, and a staple of Malay cuisine. Weird combination, but worked wonders. Much like munching on kangkung (water convolvulus) in prawn mee. But the slightly 'kelat' taste (sorry, no direct translation here) may put some off.

A chilling bowl of Leung Fun aka Grass Jelly to tamper that heatwave

End that meal with a cool, chilly bowl of 'Leung Fun' or grass jelly in syrup, or any of their herbal tea of the day. The Water Chestnut drink ('Ma Tai Kang') was equally thirst-quenching as well.

The meal came to a mere RM17 for all 3 of us. Yup, including drinks. Every piece of Yong Tau Foo costs about 50 cents only. Compare that to Ampang's over-rated version at RM1 apiece, and you'll be chomping yourself over to Ipoh in no time. Though I still prefer the Pasir Pinji's Big Tree Foot's version myself, as I like my Yong Tau Foo fried. But Kwong Hong is certainly a healthier choice than most.

Location : Kedai Kopi Kwong Hong @ Jalan Gunung Rapat, Gunung Rapat, Ipoh. Map at the end of this post.

Kee Poh Laksa @ Kedai Kopi dan Minuman Kean Seng, Jalan Gunung Rapat

Next stop? A hop and a skip away (but of course, we wouldnt wanna risk dehydration, heatstroke nor falling into auto-napping mode after the meal at Kwong Hong, hence we drove!) is this very low profile, unassuming yet famous shop selling laksa. The renowned Gunung Rapat laksa, for that matter.

For Rm2.20, you get a bowl of goodness. Tangy, spicy, and yummy. To laksa-lovers, that is.

I'm not one who drools, begs my way through, nor hunts specifically for laksa. Not even in Penang, hence you'll randomly (or maybe never before) see posts on laksa in Motormouth From Ipoh.

Each piece @ RM0.50 again. Wow .... inflation clearly has NOT hit this part of Ipoh, yet.

But this Kee Poh Laksa (pronounced Kei Poh, not Kai Poh like I initially thought) is so popular with locals and tourists alike, I gotta see this to believe it! Or rather, taste a spoonful of the soup to believe the hype.

Comparisons to Penang's versions notwithstanding, this laksa can be considered delicious in its own right, with chunks of mackerel, onions, garnished with mint leaves and the compulsory (or optional, depends on your likes) spoonful of shrimp paste. But Jason commented the lack of julienned pineapples in laksa nowadays, something which I duly noted in other servings in other states, even Penang.

Location : Kee Poh Laksa @ Kedai Kopi dan Minuman Kean Seng, Jalan Gunung Rapat, Gunung Rapat, Ipoh. Opposite the Gunung Rapat wet market. Map to come at the end of this post.

And the treasure trove amongst the treasure troves, hehe ......

House number 177, Lorong Gunung Rapat 3, Gunung Rapat, Ipoh. What's hidden in there? Another famous Kacang Putih dealer?

Nope! It's the most traditional method of making Heong Peng (or Hiong Piah, or whatever way you recognize those famous biscuits from Gunung Rapat, Ipoh) @ Seng Kee Food Trading

When I was small, I was an avid fan of Yee Hup's Heong Peng. Not the current version commercialized and manufactured by the thousands, but rather, the true, original method of preparing these tasty biscuits; In HUGE clay ovens, ala making naan-style.

Then as time went by, Yee Hup grew from sprouts to branches, from branches to trunks. And the old way of baking this Hiong Piah has ceased, making way for modern way of utilizing ovens. But I tell you, the taste is so much different! Though marketed rather well, with people from outstation, even overseas falling head over heels in love with the mass-produced version.

Words cannot describe the combination of flavours, textures ... and memories these simple biscuits possess

Then Citygal miraculously saved the day! She brought us to this house on Lorong Gunung Rapat 3, numbered 177, for she claimed that the company (Seng Kee), STILL makes and sells Heong Peng, the traditional way!

Note that Yee Hup's previous production house (though not sure if they're still manufacturing them using the original method) is on the same road, in a house numbered 32 (if I'm not mistaken).

Delicious, addictive and crunchy Hiong Piah ... and the biscuit resembling Hap Tou Sou, aka Crumbly Walnut Cookie, but it's NOT.

As soon as I reached home, I tucked into a piece instantly. And memories from days of yore came flooding my palate ..... The coconut husks infused aroma (yup, they used the husks to roast the biscuits inside those clays), the smooth, almost flawless layers of pastry, and the sweet, chewy filling of molasses sugar.

I'm on to my last packet now. And still lovin' every single piece of it !!! ;)

Here's a MAP for all THREE places, combined into one. To get to Gunung Rapat, exit Simpang Pulai toll, and go towards IPoh town. As you pass by Sam Poh Tong caves on your right, go further until you can see the Drive-Thru McDonald's on the right. Turn right at the traffic lights BEFORE McDonalds with Klinik Bhajan at the junction. You'll turn into Jalan Gunung Rapat.