ASEAN Records is proud to officially recognise Santara Heritage Bakehouse for achieving:
First Rambutan-Wood-Fired Banana Loaf With Over Half Its Weight in Real Banana (approx. 275 g banana per 520 g loaf, from 5 bananas; 21 × 7.5 × 6 cm; brick-oven baked daily)
The recognition highlights Santara Heritage Bakehouse’s distinctive approach to a familiar Malaysian favourite. Each approximately 520 g loaf contains around 275 g of real banana from five bananas, meaning banana makes up more than half of the finished loaf’s weight.
Measuring approximately 21 × 7.5 × 6 cm, the loaf is baked daily in a brick oven fired with rambutan wood, combining real fruit with a traditional baking method that relies on the baker’s experience and control of the fire.
Inspired by Malaysian Heritage
Santara Heritage Bakehouse is inspired by Nusantara and Malaysian heritage, with a focus on bringing familiar local flavours into a contemporary bakery setting.
The development of its signature banana loaf began with a simple question: what should a truly Malaysian banana cake taste like?
Rather than focusing only on the recipe, the team studied the banana itself, including how its variety, growing conditions, harvesting and ripening can influence the flavour, aroma and texture of the finished product.
This ingredient-focused approach is combined with traditional wood-fired baking, where the baker’s judgement and understanding of the fire play an important role throughout the process.
Alongside its signature banana loaf, Santara’s wider menu draws on familiar Malaysian flavours such as cempedak, chocolate banana and coconut.
Preserving Traditional Wood-Fired Baking
While modern ovens are built around precision and efficiency, Santara’s wood-fired baking method places greater emphasis on craftsmanship and experience.
The baker must manage the fire throughout the baking process, making judgement and temperature control an important part of producing each loaf.
For Santara, this method is part of its wider effort to preserve traditional baking techniques while presenting them through a modern bakery concept.
A Milestone Moment of Recognition
The ASEAN Records recognition was officially presented on 06 September 2026.
The recognition was received by Liew Jia Pey and Tan Lek Siang, Founders of Santara Heritage Bakehouse.
The milestone acknowledges Santara’s rambutan-wood-fired banana loaf containing approximately 275 g of real banana per 520 g loaf, made from approximately five bananas and baked daily in a brick oven.
Voices of Leadership
Reflecting on the recognition and Santara’s approach to baking, Liew Jia Pey, Founder of Santara Heritage Bakehouse, shared:
“Santara is a Malaysian heritage bakehouse, and what we want to share is the taste of Malaysia. We hope the flavours we create can be enjoyed by both Malaysians and visitors, and become something people associate with warmth, togetherness and love.
“Modern ovens focus on precision and efficiency, while wood-fired baking depends much more on the baker’s experience and control of the fire. That is why we want to continue preserving this traditional way of baking.
“For our banana loaf, it is not simply about how much banana goes into each loaf. We want every bite to reflect our culture, our ingredients and the way we make our food. We are very grateful for this recognition, and we see it not as the end of the journey, but as a new beginning.”
The recognition reflects Santara Heritage Bakehouse’s aim of preserving traditional baking craftsmanship while sharing Malaysian flavours with both local customers and visitors.
About Santara Heritage Bakehouse
Santara Heritage Bakehouse is a Malaysian bakery concept inspired by Nusantara and Malaysian heritage.
The bakehouse combines familiar local flavours with traditional preparation and wood-fired baking methods, presenting them through a contemporary bakery experience. Its signature rambutan-wood-fired banana loaf reflects this approach, bringing together real ingredients, craftsmanship and a strong connection to Malaysian food heritage.
ASEAN Records is proud to officially recognise the Malaysia Women Chef Association (Persatuan Chef Wanita Malaysia) for achieving the milestone:
First and Longest Pulut Semangat Heritage Trail Assembled Entirely by Women Culinary Practitioners with Hand-Carved Vegetable Floral (640.87 m × 6 cm × 2 cm; 121 makers across 3 ethnic groups; 1,200 kg raw glutinous rice; assembled in 2 hours, 9am to 11am, 31 August 2026)
The recognition celebrates a large-scale culinary and cultural achievement created entirely by women culinary practitioners, bringing together 121 women across three ethnic groups to assemble a 640.87-metre Pulut Semangat heritage trail on 31 August 2026.
Using 1,200 kg of raw glutinous rice, the participants completed the heritage trail within two hours, from 9.00am to 11.00am, with the finished presentation measuring 6 cm wide and 2 cm high and incorporating hand-carved vegetable floral elements.
Held in conjunction with Malaysia’s National Day celebrations in Seri Kembangan, Selangor, the initiative carried a wider message of unity, women’s participation and cultural heritage, bringing together culinary practitioners, volunteers and members of the community through a shared Malaysian food tradition.
Bringing 121 Women Together Through Food and Heritage
At the heart of the achievement was the collective participation of 121 women culinary practitioners representing three ethnic groups.
Rather than focusing solely on the final length of the Pulut Semangat trail, the initiative demonstrated what could be achieved when women from different backgrounds came together through a shared culinary and cultural purpose.
The preparation required coordination across participants, ingredient management, food preparation, assembly and presentation, culminating in a continuous 640.87-metre heritage trail.
The inclusion of hand-carved vegetable floral elements added another expression of culinary craftsmanship, combining traditional food preparation with creative presentation and practical skill.
The achievement reflects not only scale, but also the cooperation, patience and organisation required for more than a hundred participants to complete a single presentation within a defined period.
1,200 kg of Glutinous Rice Across 640.87 Metres
The scale of the ASEAN Records achievement was supported by the use of 1,200 kg of raw glutinous rice.
Once prepared and assembled, the Pulut Semangat presentation extended for 640.87 metres, measuring 6 cm in width and 2 cm in height.
The assembly was completed between 9.00am and 11.00am on 31 August 2026, forming the measurable basis of the recognition.
The scale required participants to work within an organised system so that preparation and assembly could be carried out consistently along the designated route.
Each participant contributed to the final result, transforming individual culinary efforts into one continuous heritage presentation.
Celebrating Merdeka Through Culinary Heritage
The achievement formed part of the Semarak Merdeka dengan Pulut Semangat Terpanjang initiative in Seri Kembangan, Selangor, connecting Malaysia’s National Day celebrations with culinary heritage, community participation and the contribution of women.
For the Malaysia Women Chef Association, the initiative was designed to go beyond creating a record. It provided a platform to bring women together, celebrate their culinary skills and highlight how food can connect communities across different backgrounds.
Participants travelled from different parts of Malaysia, including Johor, Perlis, Kelantan, Terengganu, Perak and Sabah, to take part in the initiative.
Their participation reflected a shared commitment to the project and its aim of creating greater visibility and meaningful opportunities for women working in the culinary field.
The National Day setting added further significance, positioning the achievement as a celebration of Malaysian identity, cooperation and the role of women in preserving and developing the country’s culinary heritage.
From an Idea for Seri Kembangan to a Collective Women’s Initiative
The concept behind the project grew from several connected aspirations.
Chef Renukadevi Ramachandran, President of the Malaysia Women Chef Association, is a graduate of the Wanita Berdaya Selangor Women’s Leadership Programme and became a mentee of YB Wong Siew Ki in 2024.
Through that experience, she became aware of an aspiration to strengthen Seri Kembangan as a destination with greater public and tourism appeal.
At the same time, Chef Renukadevi wanted to bring together women working across different areas of the culinary profession and create a meaningful platform where their skills and contributions could receive greater visibility.
Chef Fazalina Ismail, Vice President of the Malaysia Women Chef Association, brought another idea closely connected with Malaysian culture: the tradition of a communal gathering centred around food and bringing people together.
These ideas eventually developed into the Pulut Semangat initiative, combining women’s participation, community, culinary heritage and National Day within one large-scale project.
Creating More Opportunities for Women in the Culinary Field
A central purpose behind the initiative was to create greater visibility and opportunities for women involved in culinary work.
For the association, participation represented more than preparing and assembling food for a single event. It provided women with an opportunity to demonstrate their skills collectively, build connections and contribute to a wider cultural initiative.
The project also reflects the association’s intention to create similar opportunities in other states, providing more women culinary practitioners with platforms to participate, collaborate and showcase their capabilities.
By bringing together women from different communities and backgrounds, the initiative demonstrated how culinary heritage can become a platform for both cultural preservation and women’s professional development.
A Community Celebration in Seri Kembangan
The programme was held at Gelanggang Zhong Yuan Bola Keranjang, Jalan Indah, Taman Universiti, Seri Kembangan, Selangor, on 31 August 2026.
The programme began with participant arrival and preparation activities before the assembly of the Pulut Semangat heritage trail.
The day continued with the arrival of invited guests, official addresses, measurement and verification of the achievement, the announcement of the recognition, media activities and the formal certificate presentation.
The event brought together members of the Seri Kembangan community, volunteers, culinary practitioners, supporting partners and invited guests in conjunction with Malaysia’s National Day celebrations.
Beyond the measurable record, the occasion reflected a wider spirit of cooperation, with participants and supporters contributing their time and effort towards a shared community and cultural initiative.
A Milestone Moment of Recognition
The ASEAN Records certificate was officially presented on 31 August 2026 at Gelanggang Zhong Yuan Bola Keranjang, Jalan Indah, Taman Universiti, Seri Kembangan, Selangor.
The recognition was received by Chef Renukadevi Ramachandran, President of the Malaysia Women Chef Association, together with Chef Fazalina Ismail, Vice President of the Malaysia Women Chef Association.
The presentation was witnessed by YB Wong Siew Ki, State Assemblywoman for Seri Kembangan.
Also witnessing the milestone were Tey Boon Kiat, MBSJ Councillor for Zone 21; Chong Hoon Ming, MBSJ Councillor for Zone 22; Suzanah Hanim Wong, MBSJ Councillor for Zone 23; Priscilla Hen Sit Kin, Supervisor of PWB Seri Kembangan; Tuan Rajasuriya, Indian Community Leader for Seri Kembangan; Ms Chin, Head of MADANI Community SK3; and Ms Ng Sin Min, Head of MADANI Community SK1.
The recognition acknowledged not only the completed 640.87-metre Pulut Semangat heritage trail, but also the collective contribution of the 121 women culinary practitioners, volunteers, community members, partners and supporters whose coordination and commitment made the initiative possible.
Voices of Leadership
Reflecting on the meaning behind the achievement, Chef Renukadevi Ramachandran, President of the Malaysia Women Chef Association, shared:
“This achievement is not simply about the length of the Pulut Semangat. It is about bringing Malaysia’s name forward, celebrating our culinary heritage and showing what Malaysian women can accomplish when we come together. I am especially grateful to the women who travelled from different parts of the country because they believed in this shared purpose.
“Our journey will not stop in Seri Kembangan. We want to create more opportunities and platforms for women in the culinary field across Malaysia, helping to elevate their skills and give them the recognition they deserve. One pair of hands may be able to do only so much, but when many hands come together, we can create something truly meaningful.”
Her remarks reflect the association’s wider aim of using culinary heritage as a platform to strengthen women’s participation, professional visibility, collaboration and cultural appreciation.
Also reflecting on the occasion, Chef Fazalina Ismail, Vice President of the Malaysia Women Chef Association, shared:
“Today is about more than creating a record. It is about creating a bond through cooperation and showing that regardless of race or religion, we can come together to achieve something meaningful for our community and country.
“The Malaysia Women Chef Association is still at the beginning of its journey, and we are grateful to our participants, community, partners and supporters. Their contribution is not only supporting this initiative, but also helping to support the future of women in Malaysia. This achievement belongs to everyone who worked tirelessly together to make it possible.”
Her message reinforces the spirit of unity, community cooperation and women’s development at the heart of the initiative while acknowledging the participants, volunteers, partners and Seri Kembangan community whose collective effort contributed to the achievement.
Strengthening Women Through Culinary Heritage
The ASEAN Records recognition demonstrates how traditional food can provide a meaningful platform for community participation, cultural expression and opportunities for women.
Through the involvement of 121 makers across three ethnic groups, the initiative brought women from different backgrounds together through a shared culinary objective.
The scale of the project also highlighted the preparation, craftsmanship, coordination and teamwork involved in culinary practice.
For the Malaysia Women Chef Association, this collective approach supports a wider goal of helping women develop their skills, connect with one another and gain greater visibility within the culinary field.
The inclusion of heritage elements further reinforces the important role women play in preserving, preparing and sharing food traditions across generations.
By combining culinary skill, cultural heritage, women’s participation, community cooperation and National Day celebrations, the initiative marks an important milestone in strengthening the visibility of Malaysia’s women culinary practitioners across the ASEAN region.
About Malaysia Women Chef Association
The Malaysia Women Chef Association (Persatuan Chef Wanita Malaysia) brings together women involved in the culinary field and supports initiatives that provide opportunities for participation, collaboration and greater recognition of their skills.
The association seeks to create platforms where women culinary practitioners can work together, demonstrate their capabilities and contribute to Malaysia’s wider culinary and cultural landscape.
Through initiatives such as Semarak Merdeka dengan Pulut Semangat Terpanjang, the association aims to connect culinary heritage with women’s participation and community engagement while expanding similar opportunities to women across Malaysia.
On 31 August 2026, the association brought together 121 women culinary practitioners across three ethnic groups to assemble a 640.87-metre Pulut Semangat heritage trail using 1,200 kg of raw glutinous rice, forming the basis of its official recognition by ASEAN Records.
ASEAN Records is proud to officially recognise Shen Loon Young for achieving the milestone:
Most Naturally Fermented Coconut Blossom Vinegar with Honey Infusion and Tryptophan Sold Within a Three-Month Period (16,895 units; RM1,402,918 total revenue; March–May 2026)
This recognition celebrates Shen Loon Young’s success in bringing innovative functional wellness products to market through its Shen Loon Young Coconut Blossom Vinegar, formerly known as Artvine Coconut Vinegar, combining traditional natural fermentation techniques with modern nutritional ingredients to create a premium wellness beverage that achieved outstanding commercial success within just three months.
Expanding Nearly Five Decades of Wellness Expertise
Established in 1978, Shen Loon She Enterprise Sdn Bhd has spent nearly five decades building one of Malaysia’s recognised health and wellness businesses. Today, its products are distributed throughout Malaysia and Singapore, with a retail presence in major pharmacy chains including Alpro Pharmacy and Watsons, alongside its own outlets in Kuala Lumpur, Penang, Johor Bahru, and Singapore.
Recognising the growing demand for naturally fermented wellness products, the company completed the acquisition of Artvine Coconut Vinegar, marking a strategic expansion from modern nutritional supplements into traditional natural wellness solutions. This acquisition represents an important milestone in Shen Loon She’s long-term vision of building a more comprehensive wellness ecosystem that combines modern nutritional science with traditional health wisdom.
Preserving a 30-Year Heritage of Natural Fermentation
For more than 30 years, Artvine Coconut Vinegar has been produced using traditional natural fermentation methods and carefully selected ingredients, earning the trust of loyal consumers in Malaysia.
The product is naturally fermented from coconut blossom sap over approximately 2,160 hours, preserving a time-honoured fermentation process before being enhanced with honey infusion and tryptophan to create a premium wellness formulation that combines traditional knowledge with modern nutritional innovation.
Following the acquisition, Shen Loon Young has retained the original formulation, natural brewing techniques, and traditional taste while introducing a refreshed brand identity designed to appeal to a new generation of health-conscious consumers.
Strong Market Acceptance Within Three Months
Between March and May 2026, Shen Loon Young Coconut Blossom Vinegar recorded sales of 16,895 units, generating total revenue of RM1,402,918.
This remarkable achievement demonstrates strong consumer confidence in naturally fermented wellness products while reflecting the growing demand for functional beverages that combine traditional ingredients with contemporary nutritional formulations.
The milestone also highlights the company’s effective brand transition, market positioning, and expanding influence within Malaysia’s wellness industry.
Introducing Shen Loon Young
Following the acquisition, Artvine Coconut Vinegar has officially entered a new phase of development under the Shen Loon Young wellness series.
Guided by the philosophy “Start Early. Stay Healthy. Stay Young.”, the new brand aims to encourage consumers to embrace preventive wellness at an earlier stage of life while making traditional wellness products more relevant to younger generations.
The word “Young” represents both youthful vitality and the Chinese concept of wellness and nurturing, reflecting the company’s belief that caring for one’s health should begin long before health challenges arise.
A Milestone Moment of Recognition
The ASEAN Records certificate was officially presented on 29 June 2026.
The recognition was proudly received by Andy Lee, Chief Executive Officer of Shen Loon She, together with Xavier Ng Yi Sheng, Marketing Director, and Lean Yan Sheng, Marketing Manager, in acknowledgement of the company’s achievement in establishing a new benchmark for naturally fermented coconut blossom vinegar sales within a three-month period.
The presentation was held in conjunction with the official acquisition signing ceremony between Chia Hoy Sai, Founder of Artvine Coconut Vinegar, and Shen Loon Young, marking the beginning of a new chapter for the brand while preserving its philosophy of natural fermentation and wellness innovation.
The ceremony also marked the official launch of the Shen Loon Young wellness series, representing the brand’s next phase of development following the successful integration of Artvine Coconut Vinegar into the Shen Loon family.
Voices of Leadership
Reflecting on the recognition, Jameson Bau, Project Person-in-Charge of Shen Loon Young, shared:
“Receiving both the ASEAN Records and ASIA Records recognitions is a very meaningful milestone for us.
It is not just an achievement, but a recognition of the trust our customers have placed in our products over the years. It also motivates us to continue raising our standards in product quality, innovation, and customer care.
Shen Loon Young represents a new chapter for our brand. As we transition from Artvine Coconut Vinegar after joining the Shen Loon family, we wanted to build a brand that reflects today’s lifestyle and the future of wellness.
The word ‘Young’ carries two meanings. It represents being youthful, while also reflecting the Chinese concept of wellness and nurturing. Our belief is that taking care of your health should begin early, not only when health problems appear.
Guided by our philosophy, ‘Start Early. Stay Healthy. Stay Young.’, we hope to inspire more people to begin their wellness journey earlier, so they can enjoy healthier and better lives. This recognition gives us even greater confidence to introduce Shen Loon Young to more families across Malaysia and the region.”
Strengthening the Functional Wellness Industry in ASEAN
This achievement reflects the rapid growth of the functional food and wellness beverage industry throughout the ASEAN region, where consumers are increasingly seeking products made from natural ingredients and supported by innovative formulations.
By successfully commercialising naturally fermented coconut blossom vinegar enhanced with honey infusion and tryptophan, Shen Loon Young has demonstrated how product innovation, heritage preservation, and strategic brand development can create meaningful impact within the wellness industry.
As consumers place increasing emphasis on preventive healthcare and naturally fermented foods in the post-pandemic era, Shen Loon Young believes the wellness industry continues to offer significant long-term growth opportunities. The company remains committed to expanding its product portfolio, strengthening its distribution network, and making traditional wellness solutions more accessible to consumers across the region.
About Shen Loon She Enterprise Sdn Bhd
Shen Loon She Enterprise Sdn Bhd, established in 1978, is a Malaysian health and wellness company specialising in nutritional supplements and natural wellness products. Operating across Malaysia and Singapore, the company distributes its products through major pharmacy chains including Alpro Pharmacy and Watsons, as well as its own retail outlets located in Kuala Lumpur, Penang, Johor Bahru, and Singapore.
Following its acquisition of Artvine Coconut Vinegar, the company launched the Shen Loon Young wellness series, combining over 30 years of traditional natural fermentation heritage with modern wellness innovation. Guided by its philosophy of encouraging preventive health from an early age through its slogan, “Start Early. Stay Healthy. Stay Young.”, the company continues to expand its portfolio while promoting healthier lifestyles for consumers throughout Malaysia and the wider ASEAN region.
ASEAN Records is proud to officially recognise UncleSam Kopi for achieving a significant regional milestone as the:
Most Nanyang Chicken Chop Sold in a Month with the Highest Number of Sauce Options by a Direct-Owned Multi-Outlet Kopitiam Chain (50,000 servings sold in February 2026 across 7 outlets; 6 sauce variants offered).
This recognition highlights UncleSam Kopi’s strong consumer appeal, operational consistency, and its ability to elevate a classic kopitiam favourite through variety, flavour innovation, and scalable execution.
Reimagining Kopitiam Classics with Variety and Scale
UncleSam Kopi has successfully redefined the traditional Nanyang chicken chop by offering six distinct sauce variants—bringing diversity and modern appeal to a familiar Malaysian comfort dish.
The achievement of 50,000 servings in a single month reflects not only strong customer demand, but also the brand’s ability to deliver consistency across multiple outlets while maintaining taste, quality, and speed of service.
By combining heritage recipes with creative flavour options, UncleSam Kopi continues to enhance the kopitiam dining experience while appealing to a wider, modern audience.
A Milestone Moment of Acknowledgement
The ASEAN Records certificate was officially presented at the 8th ASEAN Records Gather of Achievers on 11 March 2026 at Andaman Seafood Village (Bukit Bintang), Kuala Lumpur, marking the formal recognition of UncleSam Kopi’s record achievement.
The recognition was received on stage by Mr Shawn Li, Director, and Ms Wenhui Lai, Shareholder of UncleSam Kopi, representing the team behind this achievement.
Voices of Leadership
Reflecting on the recognition, Mr Shawn Li, Directorof UncleSam Kopishared:
“This achievement reflects our dedication to preserving the essence of Malaysian kopitiam culture while continuously innovating to meet modern tastes. We are grateful for the support of our customers, and this recognition motivates us to continue delivering authentic flavours with consistency and heart.”
About UncleSam Kopi
UncleSam Kopi is an authentic Malaysian kopitiam brand founded by experienced chefs and kopitiam enthusiasts dedicated to preserving traditional Malaysian food culture.
With decades of combined culinary experience, the team brings heritage recipes to life through carefully crafted dishes, including their signature chicken chop and classic kopitiam favourites. Guided by a passion for authenticity and hospitality, UncleSam Kopi continues to serve as a modern custodian of Malaysia’s beloved kopitiam tradition.
ASEAN Records is proud to officially recognise Sintak Kee Foods Sdn Bhd for achieving the milestone:
First Manufacturer to Use Omega-3 Pork in Traditional Fuzhou Char Siew Pau with the Most Units Sold in a Single Year (2,238,391 units sold in 2025; Fuzhou Char Siew Pau in production since 2001, Omega-3 Pork variant introduced in 2024)
This recognition celebrates Sintak Kee Foods’ successful integration of modern ingredient innovation into one of Malaysia’s most iconic traditional Fuzhou delicacies. By combining authentic Fuzhou craftsmanship with Omega-3 pork, the company has demonstrated how heritage cuisine can evolve to meet modern consumer preferences while preserving its original flavour and cultural identity.
Preserving Traditional Flavours Through Modern Manufacturing
Established in 2001, Sintak Kee Foods Trading has grown into one of Malaysia’s established manufacturers of frozen buns and dim sum products. The company is known for producing authentic Chinese and Hong Kong-style buns and dim sum using time-honoured methods, supported by modern food manufacturing standards.
Through its subsidiary and distribution arm, the group has developed a strong nationwide market presence, supported by more than 2,000 sales points across Malaysia. Its products are supplied to morning markets, night markets, coffee shops, restaurants, mini markets, supermarkets, hypermarkets, frozen food stores, and other non-halal markets.
The company currently operates three modern production factories and warehouses in the Seri Kembangan Industrial Zone, with facilities spanning approximately 12,000 square feet each and supported by a workforce of about 200 employees.
Introducing Omega-3 Pork into Traditional Fuzhou Char Siew Pau
Sintak Kee Foods’ recognised achievement centres on its innovation in using Omega-3 pork in traditional Fuzhou Char Siew Pau, creating a product that brings together traditional pau-making techniques with a modern ingredient profile.
Its Honey BBQ Char Siew Pau is made with a savoury-sweet barbecue filling wrapped in soft pau skin, designed for frozen storage and convenient steaming. The product is distributed in a six-piece pack and manufactured in Malaysia under the Sintak Kee brand.
The Omega-3 pork variant was introduced in 2024, marking an important step in the company’s product innovation journey. By incorporating Omega-3 pork into a traditional Fuzhou-style pau, Sintak Kee Foods demonstrates how heritage food products can continue evolving while retaining the familiar flavours that consumers enjoy.
During product development, the team visited producers and pork farms across Malaysia to study Char Siew Pau preparation techniques and better understand raw material quality. Working closely with its supply chain partners, Sintak Kee Foods refined its recipe to reduce the strong pork aroma commonly associated with traditional fillings while preserving the authentic taste of Fuzhou-style Char Siew Pau.
A Record-Breaking Year of Consumer Demand
In 2025, Sintak Kee Foods recorded 2,238,391 units sold for its traditional Fuzhou Char Siew Pau using Omega-3 pork, establishing the milestone recognised by ASEAN Records.
This strong market response reflects the company’s ability to combine product innovation, consistent manufacturing, reliable distribution, and consumer trust across a wide sales network.
Beyond the Char Siew Pau category, Sintak Kee Foods has developed more than 200 varieties of frozen food products, including dim sum, traditional pau, cartoon character pau, premium packaged pau, western food and snack items, premium dim sum packaging, and homemade special sauces.
Preserving the Heritage of Fuzhou Cuisine
Beyond product innovation, Sintak Kee Foods remains committed to preserving the heritage of traditional Fuzhou cuisine in Malaysia.
According to the company, Fuzhou buns were once a common staple in traditional Malaysian coffee shops, particularly within communities originating from Sitiawan. As consumer preferences gradually shifted towards Hong Kong-style dim sum, authentic Fuzhou pastries became increasingly uncommon.
Through continuous product development and nationwide distribution, Sintak Kee Foods aims to introduce a new generation of consumers to traditional Fuzhou delicacies while demonstrating that Malaysian Fuzhou cuisine continues to possess strong commercial and cultural value.
Strengthening Quality, Safety, and Market Access
Sintak Kee Foods continues to place strong emphasis on product quality, food safety, and consumer confidence.
Its frozen products are securely packaged using hygienic, food-grade materials and designed with clear product descriptions and easy-to-follow consumption instructions. This supports maximum food safety while giving customers confidence when enjoying the company’s products.
The company’s manufacturing model combines advanced freezing technology, strict hygiene standards, and authentic traditional craftsmanship, allowing Sintak Kee Foods to scale production while preserving product consistency.
A Milestone Moment of Recognition
The ASEAN Records certificate was officially presented on 26 June 2026.
The recognition was proudly received by Edmond Lee, Marketing Director of Sintak Kee Foods Sdn Bhd, together with Simon Low, Operation Director of Sintak Kee Foods Sdn Bhd, in acknowledgement of the company’s innovation in introducing Omega-3 pork into traditional Fuzhou Char Siew Pau and achieving the highest number of units sold in a single year.
The presentation was witnessed by Hong Kong celebrity MasterChef Hugo Leung Man To.
Voices of Leadership
Reflecting on the recognition, Edmond Lee, Marketing Director of Sintak Kee Foods Sdn Bhd, shared:
“Receiving both ASEAN Records and ASIA Records is a proud milestone for Sintak Kee Foods. More importantly, it represents international recognition for traditional Fuzhou cuisine that has been part of Malaysia’s food heritage for generations.
This achievement belongs to our entire team and reaffirms our belief that preserving traditional craftsmanship while embracing innovation is the right direction. We hope this recognition will encourage more people, especially younger consumers, to rediscover the unique flavours and cultural value of authentic Fuzhou dim sum.
Looking ahead, we will continue expanding our product range, strengthening our market presence, and bringing Malaysian Fuzhou cuisine to more consumers both locally and internationally.”
Advancing Malaysia’s Frozen Food Manufacturing Industry
This achievement reflects the growing potential of Malaysia’s frozen food manufacturing sector, especially in products that combine traditional recipes with modern production capabilities and ingredient innovation.
By integrating Omega-3 pork into traditional Fuzhou Char Siew Pau and achieving strong nationwide sales, Sintak Kee Foods has demonstrated how local food manufacturers can preserve culinary heritage while continuing to innovate for changing consumer preferences.
The recognition also reinforces the role of Malaysian food manufacturers in promoting authentic Asian flavours through scalable, convenient, and quality-driven frozen food products.
About Sintak Kee Foods Sdn Bhd
Sintak Kee Foods Sdn Bhd is a Malaysian frozen food manufacturer specialising in authentic Chinese and Hong Kong-style buns and dim sum. Established through Sintak Kee Foods Trading in 2001, the company has grown into one of Malaysia’s leading producers of frozen non-halal buns, supported by three modern production facilities, approximately 200 employees, and a nationwide distribution network of more than 2,000 sales points.
Offering more than 200 varieties of frozen food products, including traditional pau, dim sum, cartoon character buns, premium packaged products, western food, snacks, and specialty sauces, Sintak Kee Foods continues to combine authentic craftsmanship with modern food manufacturing standards. Guided by its philosophy of using the finest ingredients at affordable prices, the company remains committed to preserving traditional Fuzhou culinary heritage while expanding its presence across Malaysia and international markets.
ASEAN Records is proud to officially recognise Good Taste Restaurant for achieving a significant regional milestone as the:
First Three-Generation Wanton Noodle Kopitiam Chain Operating in Two Countries, with the Most-Sold Handmade Dry Wanton Noodle in Dark Sauce (1,722,575 plates sold across 30 outlets in 2025; 30 outlets across Malaysia and Indonesia as of June 2026; family recipe in continuous use since 1970).
This achievement reflects Good Taste Restaurant’s strong heritage, customer loyalty, and ability to scale a family recipe into a recognised kopitiam chain across the ASEAN region.
Preserving a Family Recipe Across Generations
Good Taste Restaurant traces its roots back to 1970, when Mr. Lee Jin began serving wanton noodles as a humble street vendor using a family recipe passed down from his grandfather.
Over the decades, the recipe continued to gain loyal support, eventually growing from a traditional street food favourite into a modern kopitiam chain.
Today, the brand continues to honour its three-generation culinary legacy while serving handmade dry wanton noodles in dark sauce to customers across Malaysia and Indonesia.
Scaling Heritage Flavours Across Two Countries
In 2025, Good Taste Restaurant recorded 1,722,575 plates sold across its 30 outlets, demonstrating strong consumer demand and operational consistency.
With 30 outlets across Malaysia and Indonesia as of June 2026, the brand has successfully expanded while maintaining the authenticity, taste, and quality of its signature wanton noodle recipe.
A Milestone Moment of Acknowledgement
The ASEAN Records certificate was officially presented on 30 June 2026 at Restoran Good Taste, Jalil Link, marking the formal recognition of Good Taste Restaurant’s record achievement.
The recognition was received on stage by Wilson Lee, Chief Executive Officer; William Lee, Head of Central Kitchen; and Willoon Lee, Chief Operating Officer of Good Taste Restaurant, and was witnessed by Chef Hugo Leung Man To (梁文韬), representing the family leadership behind the brand’s growth and continued culinary legacy.
Voices of Leadership
Reflecting on the recognition, Wilson Lee, Chief Executive Officer of Good Taste Restaurant, shared:
“This recognition is a meaningful tribute to our family’s journey, from a humble street stall to a kopitiam chain serving customers across two countries.
Our recipe has been passed down through generations, and this milestone reminds us of the responsibility we carry to preserve its taste, quality, and heritage.
We are grateful to every customer, team member, and partner who has supported Good Taste Restaurant, and we will continue sharing our family’s wanton noodle legacy with more people across the region.”
About Good Taste Restaurant
Good Taste Restaurant began in 1970 when Mr. Lee Jin started as a street vendor, serving wanton noodles based on a family recipe inherited from his grandfather.
In 2008, he opened his first shop to serve a growing customer base, and in 2013, the recipe was passed down to his three sons, who expanded the business into a modern kopitiam chain.
Today, Good Taste Restaurant operates across Malaysia and Indonesia, offering its signature handmade dry wanton noodle in dark sauce while preserving a culinary legacy built on family heritage, consistency, and customer trust.
ASEAN Records is proud to officially recognise Farm Price Holdings Berhad for achieving the milestone:
First Publicly-Listed Fresh-Vegetable Importer and Exporter Integrating Self-Operated Cold-Chain Storage and Halal-Certified Value-Added Processing (listed May 2024; Singapore ~40% of turnover; 149,548 sq ft built-up & 66,845 sq ft refrigerated on completion; 29,669 pallets/year; ISO 9001:2015, GMP & HACCP accredited; founded 2004)
This recognition celebrates Farm Price Holdings Berhad’s leadership in modernising the fresh produce supply chain through the integration of import and export operations, self-operated cold-chain logistics, and halal-certified value-added processing, setting a new benchmark for the fresh vegetable industry in Malaysia.
Advancing an Integrated Fresh Produce Supply Chain
Founded in 2004, Farm Price Holdings Berhad has grown from a fresh vegetable trading business into an integrated agricultural supply chain company serving wholesalers, retailers, food service operators, and export markets. In May 2024, the company achieved another significant milestone by becoming Malaysia’s first publicly listed company specialising in the import and export of fresh vegetables while integrating its own cold-chain infrastructure and halal-certified processing operations. The company’s listing on the ACE Market of Bursa Malaysia marked an important step in its long-term growth strategy.
Today, Farm Price sources fresh vegetables from both local farms and international suppliers before distributing them efficiently across domestic and overseas markets. Approximately 40% of its annual turnover is contributed by exports to Singapore, reflecting the company’s strong regional market presence.
Strengthening Food Quality Through Cold-Chain Infrastructure
A key strength of Farm Price lies in its investment in dedicated cold-chain logistics and storage facilities that help preserve freshness, minimise food waste, and maintain product quality throughout transportation and distribution.
Upon completion of its latest facility expansion, the company will operate a purpose-built integrated hub comprising approximately 149,548 square feet of built-up area, including 66,845 square feet of refrigerated cold-room facilities, with an annual handling capacity of approximately 29,669 pallets.
Beyond logistics, Farm Price also undertakes halal-certified value-added processing, including cleaning, cutting, sorting, and packaging fresh vegetables according to customer requirements. These operations are supported by internationally recognised ISO 9001:2015, Good Manufacturing Practice (GMP), and Hazard Analysis and Critical Control Points (HACCP) certifications, reinforcing the company’s commitment to food safety, operational quality, and supply chain reliability.
Supporting Food Security and Regional Trade
As demand for fresh, safe, and traceable food continues to increase across the region, Farm Price plays an important role in strengthening agricultural supply chains between Malaysia and neighbouring markets.
Its integrated business model enables greater supply consistency, improved inventory management, and enhanced food quality throughout the distribution process while supporting both local agricultural producers and international trade partners.
By investing in infrastructure, quality assurance systems, and value-added processing capabilities, the company contributes to greater food security while improving the efficiency of fresh produce distribution throughout the ASEAN region.
A Milestone Moment of Recognition
The ASEAN Records certificate was officially presented on 28 June 2026.
The recognition was proudly received by Dr. Lawrence Tiong Lee Chian, Managing Director of Farm Price Holdings Berhad, in acknowledgement of his leadership in building Malaysia’s first publicly listed integrated fresh vegetable supply chain combining import and export operations, cold-chain logistics, and halal-certified value-added processing.
The presentation was witnessed by Hong Kong celebrity MasterChef Hugo Leung Man To.
Voices of Leadership
Reflecting on the recognition, Dr. Lawrence Tiong Lee Chian, Managing Director of Farm Price Holdings Berhad, shared:
“This ASEAN Records recognition reflects the dedication of our entire team over the past two decades in building a trusted and integrated fresh produce supply chain. We believe that delivering fresh vegetables goes beyond logistics. It requires continuous investment in infrastructure, food safety, quality assurance, and innovation.
Becoming Malaysia’s first publicly listed company in our sector while integrating cold-chain facilities and halal-certified value-added processing is an important milestone, but it is also a responsibility. We remain committed to strengthening regional food supply chains, supporting sustainable agricultural growth, and delivering safe, high-quality fresh produce to customers across Malaysia and beyond.”
Setting New Standards for Fresh Produce Distribution
This achievement reflects the growing importance of integrated supply chain management in ensuring food quality, safety, and distribution efficiency throughout the agricultural sector.
By combining public market governance, modern cold-chain infrastructure, internationally recognised quality certifications, and regional export capabilities, Farm Price Holdings Berhad has established a benchmark for the future development of the fresh produce industry in ASEAN.
About Farm Price Holdings Berhad
Farm Price Holdings Berhad is a Malaysian integrated fresh produce company established in 2004, specialising in the import, export, processing, storage, and distribution of fresh vegetables. Listed on the ACE Market of Bursa Malaysia in May 2024, the company operates a comprehensive supply chain supported by self-operated cold-chain facilities and halal-certified value-added processing.
Accredited with ISO 9001:2015, Good Manufacturing Practice (GMP), and Hazard Analysis and Critical Control Points (HACCP) certifications, Farm Price continues to strengthen food quality, supply chain resilience, and regional agricultural trade while serving customers across Malaysia and international markets, particularly Singapore.
ASEAN Records is proud to officially recognise Meng Meng Duck for achieving the milestone:
Most Dang Gui Herbal Charcoal-Roasted Ducks Sold in One Year by a Roast Duck Restaurant Group (60,289 ducks; 7 outlets across Malaysia; June 2025 – May 2026; established since 2003)
This recognition celebrates Meng Meng Duck’s longstanding dedication to preserving traditional Chinese roast meat craftsmanship while building one of Malaysia’s most recognised roast duck restaurant brands. Through its signature Dang Gui Herbal Charcoal-Roasted Duck and consistent culinary standards, the brand has established itself as a favourite destination for authentic charcoal-roasted Cantonese cuisine.
Preserving Traditional Charcoal-Roasted Culinary Heritage
Established in 2003, Meng Meng Duck began as a modest coffee shop stall in Johor Bahru before growing into a restaurant group with seven outlets across Malaysia and a team of nearly 200 employees. Throughout its journey, the company has remained committed to preparing traditional charcoal-roasted delicacies that preserve the authentic flavours of Chinese culinary heritage.
Its signature Dang Gui Herbal Charcoal-Roasted Duck is prepared using an exclusive Dang Gui herbal marinade before being slowly roasted over charcoal fire. The traditional roasting method produces crispy golden skin while preserving tender, juicy meat infused with aromatic herbal flavours, making it the restaurant’s most iconic and best-selling dish.
From June 2025 to May 2026, Meng Meng Duck sold an impressive 60,289 Dang Gui Herbal Charcoal-Roasted Ducks across its seven outlets, setting a new benchmark for a specialised roast duck restaurant group in the region.
Consistency Through Centralised Quality Standards
A key factor behind Meng Meng Duck’s sustained success is its commitment to consistency and quality.
The company operates a central kitchen that ensures every outlet maintains the same high standards of food preparation, hygiene, and flavour consistency. From ingredient preparation to roasting techniques, every process follows carefully developed standards while preserving traditional recipes that have been refined over more than two decades.
Beyond its signature roast duck, Meng Meng Duck offers a wide selection of traditional roast meats, Cantonese dishes, dim sum, and Nanyang-inspired specialities, providing customers with an authentic Chinese dining experience rooted in heritage and craftsmanship.
Building a Brand Through Tradition and Innovation
Throughout its growth, Meng Meng Duck has remained guided by its mission:
“To preserve traditional charcoal-roasted Chinese cuisine while passing this culinary heritage on to future generations.”
By combining authentic cooking methods with modern operational systems, the company has successfully expanded its presence while maintaining the quality that has earned the loyalty of generations of customers.
Its continued investment in product development, operational excellence, and customer service has enabled Meng Meng Duck to evolve into one of Malaysia’s most recognised charcoal-roasted restaurant brands.
A Milestone Moment of Recognition
The ASEAN Records certificate was officially presented on 28 June 2026.
The recognition was proudly received by Mr. Chew Kwee Meng, Chief Executive Officer and Founder of Meng Meng Duck, together with Ms Amy Leong, Chief Financial Officer, in acknowledgement of their leadership in preserving authentic charcoal-roasted Chinese cuisine while building Meng Meng Duck into one of Malaysia’s leading roast duck restaurant groups.
The presentation was witnessed by Hong Kong celebrity MasterChef Hugo Leung Man To, recognising the brand’s contribution to preserving and promoting traditional Chinese roast meat culture.
Voices of Leadership
Reflecting on the recognition, Mr. Chew Kwee Meng, Chief Executive Officer and Founder of Meng Meng Duck, shared:
“This ASEAN Records recognition is a tribute to every member of our team and every customer who has supported us throughout our journey. For more than two decades, we have remained committed to preserving the traditional art of charcoal-roasted cuisine while continuously improving our quality and service.
Our signature Dang Gui Herbal Charcoal-Roasted Duck represents not only our craftsmanship but also our passion for sharing authentic Chinese flavours with every customer. We will continue to uphold these traditions while bringing our culinary heritage to even more people in the years ahead.”
Strengthening Malaysia’s Chinese Culinary Heritage
This achievement reflects the enduring popularity of traditional Chinese roast meat cuisine and demonstrates how authentic craftsmanship, operational consistency, and customer trust can build a lasting culinary brand.
By preserving charcoal-roasting techniques while expanding through modern restaurant operations, Meng Meng Duck continues to contribute to the appreciation and continuity of Chinese culinary heritage across Malaysia and the ASEAN region.
About Meng Meng Duck
Meng Meng Duck is a Malaysian restaurant group established in 2003, specialising in traditional charcoal-roasted Chinese cuisine. Best known for its signature Dang Gui Herbal Charcoal-Roasted Duck, the brand combines authentic recipes, charcoal roasting techniques, and centralised quality control to deliver consistent dining experiences across its seven outlets in Malaysia.
With a menu featuring roast meats, Cantonese classics, dim sum, and Nanyang-inspired dishes, Meng Meng Duck continues to uphold its mission of preserving traditional Chinese culinary heritage while serving generations of customers with quality, authenticity, and passion.
ASEAN Records is proud to officially recognise KL XieLaoBan (KL蟹老板) for achieving a significant regional milestone as the:
First Single-Persona Crab Delivery Brand Selling Cooked-to-Order Crab Dishes Driven by Short-Video Content Across Multiple Platforms (70,413 orders fulfilled from 1 Nov 2023 to 24 Jun 2026; daily 12pm–2am; video across 6 social platforms: TikTok, Douyin, Facebook, RedNote, Instagram, WeChat).
This milestone reflects KL XieLaoBan’s strong digital influence, operational consistency, and customer demand for freshly prepared crab dishes. By building its growth through short-video content across TikTok, Douyin, Facebook, RedNote, Instagram, and WeChat, KL XieLaoBan has set a new benchmark for social commerce, seafood delivery innovation, and content-led F&B success across the ASEAN region.
Redefining Seafood Delivery Through Personality-Led Content
KL XieLaoBan, also known in Chinese as KL蟹老板, has built its identity around a single-persona digital presence, using short-form video content to connect directly with audiences and convert online attention into real customer orders.
Operating daily from 12:00 PM to 2:00 AM, the brand fulfilled 70,413 cooked-to-order crab dish orders between 1 November 2023 and 24 June 2026, demonstrating its ability to maintain both customer engagement and operational consistency.
Through its content-led approach, KL XieLaoBan has transformed seafood delivery from a traditional ordering model into a highly visible, personality-driven F&B experience.
Setting a New Benchmark for Social Commerce in F&B
By leveraging six major social platforms, KL XieLaoBan has shown how digital storytelling, personal branding, and consistent product execution can drive measurable business growth.
The brand’s success reflects the changing landscape of F&B commerce, where trust, visibility, and real-time audience engagement play a major role in customer decision-making.
This achievement positions KL XieLaoBan as an example of how local food entrepreneurs can use content platforms to build scalable, high-demand food delivery brands within the ASEAN region.
A Milestone Moment of Acknowledgement
The ASEAN Records certificate was officially presented on 27 June 2026 at PJ SS2, marking the formal recognition of KL XieLaoBan’s record achievement.
The recognition was received on stage by Jerry Lee Chun Jian, Founder of KL XieLaoBan, and was witnessed by Chef Hugo Leung Man To (梁文韬), representing the brand’s entrepreneurial drive, digital growth, and culinary credibility behind this milestone.
Voices of Leadership
Reflecting on the recognition, Jerry Lee Chun Jian, Founder of KL XieLaoBan (KL蟹老板), shared:
“Receiving both ASEAN Records and ASIA Records recognition at the age of 23 is a milestone I never imagined when I first started KL XieLaoBan. This achievement proves that dreams are not limited by age, as long as we continue to work hard, stay consistent, and believe in what we are building.
This honour belongs to every customer who has supported us, every team member who has grown with us, and everyone who believed in KL XieLaoBan from the beginning. I am also grateful to Chef Hugo Leung Man To for his encouragement and support.
Moving forward, I will continue building KL XieLaoBan with dedication and hope to bring a Malaysian brand to a bigger stage.”
About KL XieLaoBan
KL XieLaoBan (KL蟹老板) is a Malaysia-based crab delivery brand known for its cooked-to-order crab dishes and strong personality-driven online presence.
Built through short-video content across multiple platforms, the brand connects with customers through digital storytelling, real-time engagement, and consistent seafood delivery service.
With its focus on freshly prepared crab dishes, platform-driven visibility, and customer trust, KL XieLaoBan continues to grow as a content-led F&B brand within Malaysia’s evolving social commerce landscape.
ASEAN Records is proud to officially recognise Mr Sotong for achieving a significant regional milestone as the:
Highest Cumulative Sales Volume of Halal-Certified 100% Cuttlefish Multi-Variant Dried Snacks (80,070.61 KG sold from 2023–2025 across 12 product variants through retail and online channels).
This milestone is reflected through the outstanding sales of 80,070.61 KG from 2023 to 2025, spanning 12 product variants distributed through both retail and online channels. By demonstrating strong consumer demand, product variety, and effective multi-channel distribution, Mr Sotong has set a new benchmark for excellence, quality, and sales performance in the Halal seafood snack industry across the ASEAN region.
Preserving Heritage Flavours Through Product Excellence
Mr Sotong’s journey began with humble roots in Johor’s traditional night markets, where a passion for authentic flavours and customer satisfaction laid the foundation for what would become a recognised Malaysian snack brand.
Over the years, the company has remained committed to producing high-quality cuttlefish snacks made from 100% cuttlefish while maintaining strict Halal standards and transparent sourcing practices.
Its signature Honey-Glazed Traditional Cuttlefish and Crispy Cuttlefish Snack have become favourites among consumers, while the introduction of additional flavour variants has allowed the brand to appeal to a new generation of snack lovers without compromising its heritage.
Expanding Malaysian Flavours Through Multi-Channel Growth
Today, Mr Sotong operates through a growing retail network and major e-commerce platforms, reaching customers through physical stores as well as Shopee, Lazada, and TikTok Shop.
The achievement of selling more than 80 tonnes of dried cuttlefish snacks across 12 variants demonstrates the brand’s ability to combine traditional product quality with modern distribution strategies.
As consumer demand continues to grow, Mr Sotong remains focused on expanding its regional presence while introducing more people to the authentic flavours of Malaysian seafood snacks.
A Milestone Moment of Acknowledgement
The ASEAN Records certificate was officially presented on 12 June 2026 at KSL City Mall, Johor Bahru.
The recognition was received on stage by Mr. Arthur Oon Keng Kiat (Mr. Oon), Chief Executive Officer of Mr Sotong, representing the company’s commitment to product quality, customer trust, and the preservation of Malaysia’s food heritage.
Voices of Leadership
Reflecting on the recognition, Mr. Arthur Oon Keng Kiat, Chief Executive Officer of Mr Sotong, shared:
“This recognition is more than just an achievement. It is a testament to our unwavering dedication to quality, innovation, and delivering the best experience to our customers.
Every fresh ingredient, every carefully prepared product, and every customer who has supported and trusted us along the way has been part of this journey.
This recognition does not belong to us alone. It belongs to every customer who supports Mr Sotong, every team member who works tirelessly behind the scenes, and every partner who has grown with us throughout the years.
Moving forward, we will continue to stay true to our mission of bringing the unique flavours and spirit of Malaysian food culture to a wider regional audience.
We believe that true success is not measured by records alone, but by the memorable experiences we create and the lasting trust we build with our customers.”
About Mr Sotong
Mr Sotong is a Malaysian snack brand with roots dating back to 1989, beginning from a humble night market stall before growing into a recognised name in dried seafood snacks.
Known for its signature cuttlefish products, the brand specialises in high-quality Halal-certified snacks made from 100% cuttlefish, combining authentic Malaysian flavours with modern quality standards.
Today, Mr Sotong serves customers through multiple retail locations and online platforms while continuing to promote Malaysian food heritage to both local and international consumers.
