Hong Chui Pia is a traditional Teochew pastry, soft and chewy with a toasty aroma, often enriched with sesame, maltose, and preserved mandarin peel.

A moist fruit cake is rich, tender, and packed with the natural sweetness of dried fruits and nuts. Each bite bursts with flavors of raisins, cherries, and citrus peel, often enhanced with warm spices. Perfect for festive occasions, this classic cake stays deliciously soft and flavorful even days after baking.

Sarawak Kek Belacan is a traditional layered cake known for its dark, speckled look resembling belacan, though it contains no shrimp paste. Made with rich butter, eggs, condensed milk, and flour, each layer is carefully steamed for a soft, moist texture. A cherished Sarawak treat for festive occasions and gifting.