Leong Chee Kee is actually named after the founder, who came to Penang from Zhongshan City, Guangdong, China, before World War II. He hawked his specialty biscuits: “Yeh Chee Kok” (coconut tarts), “Gai Dan Ko” (egg sponge cakes) and “Hor Chio Pheah” (pepper biscuits) on a cart in the streets of old George Town.
Nowadays, the pastry shop is located at People’s Court (accessible from both Campbell Street and Cintra Street) and run by his son, 60-year-old Leong How Keng, who’s probably the foremost traditional Cantonese pastry chef in Penang today. He’s been working in his father’s pastry shop since the age of 7.
Cantonese-style coconut tarts or “Yeh Chee Kok”:
Cantonese-style sponge cakes or “Kai Tan Kou”:
Address: Leong Chee Kee, C8, Lebuh Cintra (People’s Court), 10100 George Town, Penang. Tel: +60 16-401 9211