Pots used to produce soy sauce lined up on the premises of the Hup Teck soy sauce factory in Gopeng. – R. Dineskumar/Scoop pic, January 22, 2025
Til the last drop: Gopeng’s beloved soy sauce sold out hours after factory announced closure
Til the last drop: Gopeng’s beloved soy sauce sold out hours after factory announced closure
Longtime customers of the 111-year-old Hup Teck factory express how much they’ll miss the town’s culinary custodian, scrambled to get their supply but ended up disappointed as shop ran out of stock
R. Dineskumar
Updated 1 day ago
22 January, 2025
9:00 PM MYT
GOPENG – Loyal customers of soy sauce manufacturer Hup Teck, which has been operating for more than a century, are scrambling to make sure that they do not miss out on getting the last drop of their favourite seasoning after the factory announced that it will close next week.
Yesterday, the soy sauce factory which is a cherished establishment in Gopeng, declared in a heartfelt announcement that it is closing its doors permanently after 111 years of dedicated service. The factory, renowned for its traditional methods and rich flavours, will officially cease operations on January 28, 2025.
“It is with humble gratitude and a heavy heart that we announce the closing of Hup Teck soy sauce. This has been a very difficult decision, and we are so sad to say goodbye after 111 years,” the Hup Teck family said, expressing their profound gratitude in a Facebook post.
Checks by Scoop at the factory since 12pm today revealed that customers from various areas in Perak had flocked to the shop to purchase the condiment after the factory’s 5pm announcement yesterday, only to find that pre-ordered batches had already sold out.
R. Dineskumar
Updated 1 day ago
22 January, 2025
9:00 PM MYT
GOPENG – Loyal customers of soy sauce manufacturer Hup Teck, which has been operating for more than a century, are scrambling to make sure that they do not miss out on getting the last drop of their favourite seasoning after the factory announced that it will close next week.
Yesterday, the soy sauce factory which is a cherished establishment in Gopeng, declared in a heartfelt announcement that it is closing its doors permanently after 111 years of dedicated service. The factory, renowned for its traditional methods and rich flavours, will officially cease operations on January 28, 2025.
“It is with humble gratitude and a heavy heart that we announce the closing of Hup Teck soy sauce. This has been a very difficult decision, and we are so sad to say goodbye after 111 years,” the Hup Teck family said, expressing their profound gratitude in a Facebook post.
Checks by Scoop at the factory since 12pm today revealed that customers from various areas in Perak had flocked to the shop to purchase the condiment after the factory’s 5pm announcement yesterday, only to find that pre-ordered batches had already sold out.
Customers’ cars parked outside the factory as they tried to get their hands on the last bottles of the renowned Hup Teck soy sauce. – R. Dineskumar/Scoop pic, January 22, 2025
Among the disappointed customers who have missed their chance is Kampar native Yoki Yong, who has been buying soy sauce from Hup Teck for the last 20 years. Speaking to Scoop, she said that she loves the product due to its delicious, authentic flavour.
“No other soy sauce brands can match this one,” she said.
Meanwhile, a customer from Ipoh, Melvin, said his family has been buying Hup Teck’s soy sauce for 40 years for its mild salty taste which sets it apart from other brands sold at the markets.
He told Scoop that his mother also used to buy the soy sauce back when he was a child.
“Other brands have a very strong salty taste. But (Hup Teck) is milder, which is good.”
With the factory closing shop on January 28, Melvin said that he would have to look for other brands.
When asked whether the factory should have a new owner so that it would keep producing the flavourful, authentic soy sauce, he said: “Of course!”
Echoing Melvin’s hopes for new owners who could save the factory is S. Parthiban, 45, who said new ownership would be relieving to many of its loyal customers.
“But can they offer the same quality as the current owners who are very skilled (in producing the soy sauce)? You can never get soy sauce of this quality anywhere,” he said.
Parthiban, who runs a carwash near the factory, said that the premise would be frequented by tourists weekly, with up to four buses at a time.
“The Chinese community will miss this premise. So will the Indians who have lived in this village for a long time,” he said, adding that his father, who used to live in Kg Rawa Baru here, has been buying the product for 30 years.
Loss of sole historical establishment
The shutdown of this 111-year factory had left Parthiban lamenting about how Gopeng has lost its sole historical establishment. The loss is unbearable for the Gopeng native, who shared that the town has lost a lot of its iconic local delicacies over the years.
“There used to be Gopeng pau and the Gopeng chicken porridge sold at the market here which would bring in people from as far as Johor and Singapore.
“Unfortunately, the old hawker has died, and neither he nor his sister got married (so there were no children) for the business to be passed on to.
“A lot of iconic dishes have gone. This (factory) is the oldest food premises we’ve had and now we will lose it,” he added.
Among the disappointed customers who have missed their chance is Kampar native Yoki Yong, who has been buying soy sauce from Hup Teck for the last 20 years. Speaking to Scoop, she said that she loves the product due to its delicious, authentic flavour.
“No other soy sauce brands can match this one,” she said.
Meanwhile, a customer from Ipoh, Melvin, said his family has been buying Hup Teck’s soy sauce for 40 years for its mild salty taste which sets it apart from other brands sold at the markets.
He told Scoop that his mother also used to buy the soy sauce back when he was a child.
“Other brands have a very strong salty taste. But (Hup Teck) is milder, which is good.”
With the factory closing shop on January 28, Melvin said that he would have to look for other brands.
When asked whether the factory should have a new owner so that it would keep producing the flavourful, authentic soy sauce, he said: “Of course!”
Echoing Melvin’s hopes for new owners who could save the factory is S. Parthiban, 45, who said new ownership would be relieving to many of its loyal customers.
“But can they offer the same quality as the current owners who are very skilled (in producing the soy sauce)? You can never get soy sauce of this quality anywhere,” he said.
Parthiban, who runs a carwash near the factory, said that the premise would be frequented by tourists weekly, with up to four buses at a time.
“The Chinese community will miss this premise. So will the Indians who have lived in this village for a long time,” he said, adding that his father, who used to live in Kg Rawa Baru here, has been buying the product for 30 years.
Loss of sole historical establishment
The shutdown of this 111-year factory had left Parthiban lamenting about how Gopeng has lost its sole historical establishment. The loss is unbearable for the Gopeng native, who shared that the town has lost a lot of its iconic local delicacies over the years.
“There used to be Gopeng pau and the Gopeng chicken porridge sold at the market here which would bring in people from as far as Johor and Singapore.
“Unfortunately, the old hawker has died, and neither he nor his sister got married (so there were no children) for the business to be passed on to.
“A lot of iconic dishes have gone. This (factory) is the oldest food premises we’ve had and now we will lose it,” he added.
Pots used to produce soy sauce lined up on the premises of the Hup Teck soy sauce factory in Gopeng. – R. Dineskumar/Scoop pic, January 22, 2025
He also expressed his disappointment that many hawkers are not passing down skills and recipes to the next generations, leading to the loss of iconic dishes beloved by locals.
Established in 1914, Hup Teck has been more than just a soy sauce producer – it has become a custodian of heritage and tradition. The factory was founded by the father of the current proprietor, affectionately known as Uncle Tong, who has continued the family legacy with unwavering commitment.
The name “Hup Teck”, translating to “compatible” in Hakka, reflects the harmonious blend of tradition and flavour that the factory has embodied. The factory’s soy sauce is distinguished by its all-natural production process, devoid of any colouring or preservatives.
Central to this method is the use of earthen pots, imported from China over five decades ago, which facilitate a meticulous three-month fermentation process. These pots, basking under the Malaysian sun, are instrumental in developing the deep, robust flavours that patrons have cherished over the years.
The factory, nestled within Lot 999 in Gopeng, has become a landmark for those seeking an authentic taste of the town’s history.
Despite its modest size, the shop’s charm lies in its unassuming nature, with its rows of sunlit earthen pots, wooden barrels, and a cosy retail corner. It’s a place where time seems to have stood still, allowing patrons to connect with a bygone era.
Its resilience was not due to aggressive branding or marketing strategies but stemmed from the unwavering support of the local community and loyal customers who valued authenticity and tradition. – January 22, 2025
He also expressed his disappointment that many hawkers are not passing down skills and recipes to the next generations, leading to the loss of iconic dishes beloved by locals.
Established in 1914, Hup Teck has been more than just a soy sauce producer – it has become a custodian of heritage and tradition. The factory was founded by the father of the current proprietor, affectionately known as Uncle Tong, who has continued the family legacy with unwavering commitment.
The name “Hup Teck”, translating to “compatible” in Hakka, reflects the harmonious blend of tradition and flavour that the factory has embodied. The factory’s soy sauce is distinguished by its all-natural production process, devoid of any colouring or preservatives.
Central to this method is the use of earthen pots, imported from China over five decades ago, which facilitate a meticulous three-month fermentation process. These pots, basking under the Malaysian sun, are instrumental in developing the deep, robust flavours that patrons have cherished over the years.
The factory, nestled within Lot 999 in Gopeng, has become a landmark for those seeking an authentic taste of the town’s history.
Despite its modest size, the shop’s charm lies in its unassuming nature, with its rows of sunlit earthen pots, wooden barrels, and a cosy retail corner. It’s a place where time seems to have stood still, allowing patrons to connect with a bygone era.
Its resilience was not due to aggressive branding or marketing strategies but stemmed from the unwavering support of the local community and loyal customers who valued authenticity and tradition. – January 22, 2025
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kt comments:
When one reads such an episode, one feels one has lost a dear family member, a part of our family history, our culture 😪😪😪
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