THE 30 YEARS HISTORY HOME MADE “CHINESE BISCUIT” EXPOSED INTO PRODUCTION RETAILING, INTO 2ND GENERATION IN GEORGETOWN, PENANG (HALAL)
A traditional eatery industry “Chinese Biscuit” been decade practised by locals, recently still frequently exercised, even more explosure in the World Herritage Site Georgetown. Not only favourites by the local public generation, but also likes by visitors from other states and countries when reached Penang.
Here we found one of the best nearly 30 years history home made chinese biscuit since 1986 by the local origin Mr. Tan Lay Huat who born in year 1962, was the founder of “Kedai Biskut Seng Heang” been generation passed onto his second generation son Mr. Tan Min Shen (born 1993) and daughter Ms. Tan Min Yong (born 1987) with husband Mr. Ng Chee Kian (born 1986), continue the family career presenting their home recipe biscuit selections to the market in Georgetown, Pulau Pinang.
Tan Lay Huat (founder) who with his age of 52 years old recently, formerly was in Machinery Industry touched the f&b industry since year 1979 at his age of only 17 running a Hokkien Mee stall along Beach Street for about 7 years, then stepped into the chinese biscuit career in year 1986 began at his 24 of age. Lay Huat started with his home base handmade biscuit for about 3 years, subsequent to the great response from the public, then taken up the opportunity to established his very first and own retail named “Kedai Biskut Seng Heang” in year 1989 at Jalan Dato Kramat, Georgetown.
While his son Tan Min Shen who only with his age of 21 years old since kids helping father in the field, finally stepped into the industry at his 15 of age. Recently been heading the production department. Eldest daughter Min Yong and husband Chee Kian who also nearly 10 years experienced in the career, together with Min Shen been taken over the family career in year 2010 continue their further explosure in the industry, introducing Tan’s family home recipe widely.
In this recognized Chinese Biscuit specialized retail, the founder’s top recommended among their signature will be the Traditional Chinese Tao Sa Biscuit on founder’s recipe since 1986. Two layers crispy and oily flur made wrapped insided with bean paste prepared mixed fried of green beans and fried onions, then roasted for about 28 minutes will brings an exotic eatery you must try when reached Georgetown.
Secondly will be their “Dan Wen Biscuit” or locally known Kuih Tambun, is one of the top selling in the retail. It prepared with same insided as Tao Sa Biscuit but made in smaller size design for “one per bite” as convenience. The sweet and crispy taste you never regret after taken, will also be the locals most wanted among selections.
Others, the Penang famous Sun Biscuit or known locally ‘Pong Biscuit’ also the top recommended in Seng Heang. Prepared insided with the mixture of pure sugar and chinese sugar paste wrapped by two layers flur made outer, then roasted for about 15 minutes will be one of the best eatery in town.
Moreover, their Handmade Brown Sugar Biscuit also among signature favourites. Prepared in 100% handmade insided with only quality home recipe brown sugar wrapped single layer then roasted for 13 minutes before served, the best in Penang.
Nonetheless, the first in Penang, their home made Sambal Shrimp Tambun Biscuit will be the recent most wanted by regulars and visitors. An hour stir fried sambal with prawn in their secret 6 ingredients mixture then roast wrapped with two layer flur made outer, you cannot missed when stepped into the “Kedai Biskut Seng Heang” at Jalan Dato Kramat, Georgetown.
KEDAI BISKUT SENG HEANG
Address: No. 134, 136 & 138,
Jalan Dato Kramat,
10150 Penang,
North Malaysia.
Business Hours: 9:00am to 10:00pm (Daily)