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

Teochew Lako is a chewy glutinous rice cake, lightly sweet with a soft and sticky texture. A festive delicacy that reflects the simplicity and tradition of Teochew heritage.

Delicate, soft, and chilled – Snowskin Mooncakes bring a refreshing twist to the Mid-Autumn tradition.

Buttery, crumbly crust with rich, smooth filling — Shanghai Mooncake offers a modern, melt-in-your-mouth twist on the Mid-Autumn classic.

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.

Yam Ring is a classic festive dish symbolizing prosperity and abundance. Crispy on the outside and soft inside, the golden yam ring is filled with a flavorful stir‑fry of vegetables, mushrooms, and meat or seafood. Often served during Lunar New Year and celebrations, it brings luck and joy to every table.

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.

The wafer sugar image is a delicate, edible decoration that brings your cake to life. To apply, simply cut along the outline and place it over a 1.5–2.0 inch layer of whipped cream on the cake. The cream acts as a soft cushion, protecting the image from heat while keeping the design clear and vibrant. Finish with a round of cream piping to secure and beautifully frame the wafer image.