Pat Poh Syrup


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FROM a humble beginning as a herbal beverage at a canteen, the Pat Poh drink is today a patented product manufactured in a modern factory. 

The experimentations of Loy Boon Jar, a Hainanese immigrant, who was fond of Chinese herbs, led to the Pat Poh recipe during the pre-Independence days in Penang. 

Loy's son-in-law Chan Pheng Lai said prior to modernisation in the 1990s, the backyard business in Perak Road involved cooking eight herbs in a copper pot, using the kerosene burner. 

“Previously, the concentrate was made with the syrup manually stirred over heat, filtered and then poured into bottles which are then sealed with a crown cap manually,” he said. 

image: https://content.thestar.com.my/smg/settag/name=lotame/tags=Int_Lifestyle_Health_Fitness,Int_Entertainment_MusicLovers,Demo_ChineseAudience,all,Int_Entertainment

“Although we have modernised the preparation method and re-duced the manpower through auto-mation, the recipe for Pat Poh remains unchanged,” said Chan, managing director of Sit Sian Aik Sdn Bhd that has held the patent for Pat Poh since 1999. 

The success of the Pat Poh business is among some 30 food stories featured in the Famous Street Food of Penang – A Guide and Cook Book which will be launched this Friday. 

Another story featured is the Kayu Nasi Kandar chain of restaurants, which first opened in Petaling Jaya in 1974 but originated from a Penang-trained cook. 

The business has since expanded overseas to Melbourne in Australia while plans are afoot to open an-other outlet in Perth and Singapore.  


Read more at https://www.thestar.com.my/news/community/2006/07/25/beverage-firm-has-come-a-long-way/#ooh52bxWQcFty78k.99


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