Every single piece of materials used from the ingredients to the bamboo leave wrappings are carefully selected to maintain the highest quality.
The history of Fengyi Dumplings goes back to the 1970s. The story began when Madam Teoh Siew Hong – or Feng-Yi, which means Aunty Hong Yi in Hokkien – began her humble beginnings as kuih maker like many others around her. Her determination, perseverance, sweat and toil despite the small profits back then brought her to where she is today. According to Aunty Hong Yi, her purpose in life was simple and that is to take good care of everyone. As long as there was enough food on the table for the family, Aunty Hong Yi was much grateful.
Her sweat and toil has allowed us much luxury – enabling us the enjoyment of such fine and delicious creations, the trademark Fengyi Bak Chang. For many of us who are not familiar, Bak Chang is a traditional Chinese food and is also commonly known as Glutinous Rice Dumplings and sometimes as Sticky Rice Dumplings. In Mandarin, it is called Zhong Zi.