What was Hawking’s connection to Ipoh? The scientist’s former nurse was Sam’s paternal aunt, who had regaled Hawking with tales of her family’s decades-old bakery, Ching Han Guan. Intrigued, Hawking insisted on visiting the humble biscuit shop himself.
“I remember coming home from school and meeting him at our shop. It was surreal and amazing! I felt honoured to talk to him,” Sam, now 46, told FMT Lifestyle.
Today, Ching Han Guan is a cherished symbol of Ipoh’s heritage, blending traditional Teochew and Cantonese baking with modern flair. From its humble home-based origins, it has become a must-visit spot loved by generations.
Handmade with care using traditional methods, their pastries and cookies, nearly 100 varieties in total, exude artisanal charm. Signature items like green-bean biscuits and walnut candies have a dedicated following, with some loyal customers spanning three generations.
“The taste and quality are exactly the same as when my great-grandfather started it – only the packaging has changed,” said Sam, who oversees the shop’s sales and marketing.
Chinese New Year is an especially busy time for them. Seasonal delights like kuih bangkit, pineapple butter rolls, and pistachio chocolate cookies offer a taste of nostalgia, connecting generations through flavour.
Sam fondly reminisced about neighbourhood celebrations at his shop when he was young. “It was always a gathering place,” he said. “Friends, family, and even customers would come together to celebrate at our shop, especially when my grandmother was alive.”
While the frenzied festive seasons of the past have mellowed, the lead-up to Chinese New Year remains bustling. “Back then, we’d work until the wee hours preparing everything,” he shared with a laugh. “Now it’s a bit more relaxed, but the essence of tradition is still there.”
The story of Ching Han Guan dates back nearly a century, when Sam’s great-grandfather, Ching Tuck Mun, brought traditional Teochew recipes from China to Ipoh.
What started as a home-based business blossomed into a physical shop in 1949, thanks to his grandfather. It quickly became a cherished local institution.
Sam now proudly carries on the family legacy, staying true to the shop’s roots while adapting to modern times. He shared heartwarming stories of couples who once bought wedding pastries from the shop, now returning with their grandchildren.
“That sense of continuity and community is what makes this place special,” he said.
Despite the rise of larger bakeries and commercial brands in Ipoh, Ching Han Guan’s loyal customer base remains steadfast. “Many of our customers are locals who now live in KL or overseas. Every time they return home, they visit us.”
He fondly recalled the old days when customers would scoop biscuits straight from open trays. While individual packaging is now the norm, the shop’s warm hospitality hasn’t changed. Sam ensures his employees make every customer feel welcome, striking up casual conversations to create a homely atmosphere.
Quality, too, has never been compromised. Ingredients are meticulously sourced, and shortcuts are avoided, even if costs rise.
“For us, it’s about preserving the integrity of the recipes passed down by my great-grandfather. If costs go up, we’d rather increase prices than cut corners,” he explained.
Ultimately, Ching Han Guan isn’t just a bakery: it’s a slice of home, a connection to family, and a reminder of the simple joys of tradition, especially during festive seasons.
Sam’s Chinese New Year wish reflects this sentiment: “Just be happy. Everyone should eat, drink, and celebrate together.”
And through their pastries and biscuit offerings, this humble shop in Ipoh ensures that wish comes true.
Learn about Ching Han Guan here and follow them on Instagram.