From Batu Pahat to You: Craft and Connection

Having family in Malaysia, our roots stretch across the border. So do many of the stories behind the ingredients we choose to work with. Ingredients like coconut, pineapple, bentong ginger, aren't just exotic flavours to us; they are familiar, beloved, and deeply tied to home. Producing in Malaysia is not going abroad, it's returning to a shared heritage.

Currently, we produce out of Batu Pahat in Johor, a town known for its strong culinary traditions and steady craftsmanship. In the near future, we may be moving to Machap, a quiet town just a short drive away. These are places where food is still made slowly, by hand, and often within family-run operations that care deeply about what they do. That kind of environment allows us to stay true to our vision: small-batch, high-quality, heritage-rooted confections.

Besides offering access to exceptional regional ingredients, and experienced hands, certain certifications (such as the Halal certification) are more accessible thanks to well-established national infrastructure. This helps us ensure our confections can be enjoyed by a broader community, including those for whom these standards are essential.

Sometimes, there’s an assumption that producing in Malaysia must mean compromising on quality or simply cutting costs. For us, the opposite is true. The quality we pursue —through careful sourcing, traditional methods, and small-scale production— often comes at a higher cost. But we choose it anyway, because it's what our craft demands.

Producing in Malaysia places us in the heart of a regional food story that transcends borders. Many of the traditions we reinterpret —whether Peranakan, Malay, or Chinese—have long existed fluidly across this region. Making our products here is a way of honouring that continuity.