Feng Yi Dumplings gears up for festival amid soaring demand and ongoing challenges
Source: Buletin Mutiara, written by Edmund Lee
WITH the Chinese Dumpling Festival falling on May 31 this year, Feng Yi Dumplings, a family-run business on Lebuhraya Merdeka in George Town, is abuzz with activity as orders for their famous bak chang continue to pour in.
Established in 1975 by founder Teoh Siew Hong, now 86, Feng Yi Dumplings has grown from a modest family operation into a thriving enterprise employing over 60 staff members.
The secret behind their success lies not only in their signature bak chang but also in a variety of Nyonya chang and traditional delicacies that have won the hearts of both locals and visitors.
“We began preparations weeks ago, with our dedicated staff assisting us,” said Chan Lay Hwa, 65, who now manages the outlet following in the footsteps of her mother.
“While it’s hard to keep count of all the orders, many come from loyal regulars and other visitors.”
Lay Hwa shared in an interview with Buletin Mutiara that the lead-up to the
festival is not only a busy period but also a meaningful reminder of their family’s legacy.
Her mother, who came from China at 21, started the business by making ten rice dumplings a day. Over time, with the help of her six children, the humble effort blossomed into a thriving business.
“The festival always brings back memories of our childhood, when we used to deliver dumplings by bicycle or motorcycle to local markets,” said Lay Li, who is Lay Hwa’s sister.
“Back then, even our neighbours joined in to help wash bamboo leaves and prepare ingredients. It became a real community effort.”
Today, Feng Yi Dumplings stands as a testament of family perseverance and cultural heritage.
Beyond dumplings, the shop also offers traditional snacks and birthday noodles, a cherished recipe passed down from their mother and still prepared for special occasions.
“As we prepare for this festival, it’s not just about meeting demands. It is also about honouring our mother’s legacy and the community that has supported us for decades,” said Lay Li.
However, the business is not without challenges. Their factory, which processes the dumplings, will soon make way for commercial development.
“Rising rental costs and staffing issues have made operations more difficult. Still, we remain hopeful that the state government and community will continue to support us,” Lay Li added.
Pix by Alissala Thian
