Continuing a fine tradition.
Story and photos by Foong Pek Yee.
July 9, 2023.
HE is on his feet all day long – courteous and serving Chinese traditional desserts to customers with a smile.
At 25, Weng Wah believes in the business potential of the desserts.
Upbeat: Weng Wah (left) is proud of his family’s tradition.
He is the fourth generation in his family history selling the desserts; from sweet soups, herbal tea to kuih or kok kwai in the predominantly Cantonese speaking community in Ipoh.
eAuspicious: Hoong Ku -red glutinous rice dumpling in Cantonese is a very popular and sometimes a must have dessert during Chinese festivals.
All time favourite: Yam cake is among the popular desserts in Trishaw Dessert Stall.
Weng Wah says his maternal great grandfather ( tai kung ) and maternal grandfather (kung kung) sold desserts for a living.
It is desserts on wheels, he says of his ancestors who peddled food on a bicycle in the old days.
This perhaps had inspired Weng Wah’s parents to name their eatery – Trishaw Dessert Stall- which they opened in 2008.
Trishaw is a three-wheeled vehicle used to carry passengers in the old days.
Pedal power: Tricycle is a three-wheeled vehicle used to transport goods in the old days. This is a deco in Trishaw Dessert Stall.
The eatery, along Jalan Merlin off Jalan Pasir Puteh, Ipoh, has a relaxed ambience and is visibly popular among the young and old alike.
The weather may be hot and humid last Saturday afternoon (July 8, 2023) but it is no deterrent for customers to enjoy their desserts with just ceiling fans over their heads.
Perhaps this also reminds them of the good old days where fans was a luxury item then.
Like his ancestors, Weng Wah says hard work and long hours remain an integral part of the business.
The eatery opens between 10.30am and 5.00pm daily from Monday to Saturday.
A typical working day sees his mother, Ah B, slogging away in the kitchen by 7.30am and he joins her an hour later.
Each of them easily chalked up at least 10 hours of work daily.
