As an initiator, founder and provider of the now legendary siew pows, the quality of products became the first and foremost priority. From the basic ingredients right up to the shelves, only the best siew pows will ever see the light of day, reaching out to customers.
It is best to say that traditional servings serves the best comfort in any community, color and creed. Likewise, Seremban Siew Pow aims to promote the classic Chinese favorite, a flaky piece of puffy pastry with a sweet and savory surprise inside that goes way back in time. From a local Chinese food to a global exposure, this is the ultimate ambition of Seremban Siew Pow Food Stuff Enterprise Sdn. Bhd.
It all goes down to the beginning of an empire when Mr. Teh parents took the biggest decision to embark on a sweet and savory journey that will soon become a household favorite. His ever-loving but talented mother took the biggest role to spark the recipe, produce and market the scrumptuos siew pows in and around the vicinity or Seremban that will go down history as the famous Seremban Siew Pow.
Mr. Teh, the owner and the eldest son of the Teh family. He ventured into snack food business but unfortunately failed with experiencing 4 months of hardest time ever. However, he saw that his mother’s siew pao business was blooming well with lowest capital that needs. So he decided to start his own business and not to be separated from siew pao.
At the beginning of his career, Mr. Teh travel with a small old van to sell his siew pao at Seremban wet market. His siew pao was selling like hot cakes and grew well because of the best quality assured. Next, he began further expand his business by supplying his siew pao to coffee shops and mini markets. His business concept continues until 1989.
Mr. Teh was so ambitious. He wishes to make his siew pao well known by everyone. So, he decided to explore and starting develop further to Kuala Lumpur market. Mr & Mrs Teh willing to drive his small old van from Seremban wet market in the morning and rush to SS2 Petaling Jaya at afternoon to sell more siew pao. Mr & Mrs Teh believing that a good product will definitely be appreciated by everyone. Never giving up attitude and continuous spirit to make consistently best siew pao, they began to see their business rapidly grow.
即便烧包生意已闻名全芙蓉，然而郑绍基先生还是不满现状，更是希望能把产品持续发扬光大，扬名海外。因此决定到吉隆坡发展并最终在Petaling SS2寻获合适的地点。因此，郑绍基先生以及其太太，杨碧莲女士，每天早上得先去芙蓉大巴刹售卖烧包，接着再赶到吉隆坡Petaling SS2开档售卖烧包。由于每一天都得在芙蓉与KL之间往返，在长时间的工作环境下，杨碧莲女士经常会因为疲倦而在车上睡着。然而，在刚开始营业的三个星期内，吉隆坡分行业绩也只达到两百粒烧包。但郑先生坚信好的产品一定会有人欣赏，以及凭着坚持到底的精神及良好服务的口碑，使其吉隆坡分行的业绩迅速增长。除此之外，为了让烧包成为芙蓉代表性的土产，郑先生将其命名为‘’芙蓉烧包‘’
Mr. Teh siew pao was grown from unknown local delicacy till extreme demand for supplies. Mr. Teh then partnered with his 4 siblings to this business. The company was named after the four brothers – “Kei Yip Weng Cheong Food Ltd Co”. At that time the main kitchen was located at Seremban and head office at Old Klang Road (Kuala Lumpur). They recruited agents to sell and market their siew pao. In just a short time of period, Seremban siew pao was spread widely available all over Malaysia.
烧包从乏人问津至远近驰名，“芙蓉烧包”这名称已然成为芙蓉不可或缺的代表性食品。为了继续扩展至其他州属，郑家长子，郑绍基先生便连同兄弟-郑绍业先生，郑绍荣及郑绍昌先生，联合创立食品公司， 并加入每个兄弟的名字命名为 “基业荣昌食品企业有限公司”。当时，芙蓉店铺为中央厨房，公司总部则设在吉隆坡旧巴生路。为了扩展烧包行业至其他州属，芙蓉烧包采用了先进的冷冻货车以确保烧包在运输过程当中不会变质或腐坏。除此之外，当时的郑先生更以档口经营概念快速吸引代理加入并迅速发展至全马各地。
This was the year the brand’s Goals & Policies came about and officiated, just in time to draw a line between imitations, Seremban Siew Pow knock-offs disrupting their market share popping up everywhere. The proven franchising policies of KFC and McDonald’s became their point of reference with the company’s aim to build a stringent quality control process much like the fast food giants.
Seremban Siew Pao Empire purpose and goal are to improve Negeri Sembilan tourism and further enhance economy. Those dreams are achievable with the company brand and structure to another level height of success. Seremban Siew Pao Empire is to introduce our authentic Chinese cuisine and as a rest and eating point cater for North-South highway users.