Third-generation coffee shop proprietor breathes new life into a family business by improving food-preparation methods and serving up a menu of old and new delicacies.
TUCKED in a row of shops in Pandamaran is one of Klang’s hidden gems which has been serving delectable Hainanese breakfast for more than six decades.
“Choon Guan Coffee Shop 1956” has been attracting diners from near and far. The coffee shop, which is a bustling breakfast spot for the locals, is now operated by David Kan, the grandson of its original owner, Foo Hee Hong.
The 26-year-old Accounting, Business and Finance graduate from Monash University has been running the operations, making improvements to the traditional breakfast joint since 2016.
“The coffee shop was started by my grandfather. He first came from the Hainan island in China to Klang and worked for a British family as a private chef.
“When the family left, they asked my grandfather to follow them to Britain, but he preferred to stay and decided to establish a coffee shop. Once he was more stable with the income, he brought over my grandmother and my mother from China.
“Since then, we have been serving traditional Hainanese breakfast,” Kan told the New Sunday Times.
The coffee shop was almost closed down when Kan’s mother, Foo Jee Keow, took over. She found the work tiring and hectic as she also did not have enough helpers.
“I was shocked when I heard that as I remember my mother saying that she would like to expand the business if she had more education and knowledge. She told me that it was her father’s wish to expand the business.
“When I came back home after graduation, I worked for a year plus and took a break while I was studying for the Chartered Financial Analyst test. While I was on study break, I decided to help my mother with the daily operations.
“After a year of helping, I told my sister to come home and help me figure out how to maintain and transform this traditional business into a professional one. And since then, we have managed to keep the family business going,” he said.
Since taking over, Kan made several notable changes to both the operations and menu.
“We made improvements as we previously used margarine to roast the coffee beans, but now we use butter as it is better and a healthier choice.
“My mother made improvements to the Hainanese chicken rice recipe. Now we only use ayam kampung or free range chicken and fragrant rice for better quality and taste.
“Our coffees are made in a more standardised manner. We have a proper standard operating procedure to ensure all coffees taste similar.
“Anyone can train for two to three days to make similar tasting coffee. This is unlike the days of my grandparents and parents when the end result of the coffee was judged based on the colour,” explained Kan.
Besides changes in the menu, Kan improved the ordering method by implementing the point-of-sale system, where ordering and payment are done at the counter before the food is served.
“Initially, it was a struggle as we had many regular customers who were from the older generation and they were not keen on this. But we explained it to them and they have gradually become used to it,” he said.
Kan said the key to having tasty dishes was to use quality and premium ingredients. The coffees served are roasted with butter and caramel for a smooth taste.
Choon Guan Coffee Shop 1956 was also chosen this year by Anchor Food Professionals to partner in the Moodmojee campaign to serve beverages designed as mood busters.
The range of beverages brings unexpected pairings aimed at delighting tastebuds, and this year’s pairings promise zesty, sweet, savoury and salty flavours, with creamy and smooth textures all in one beverage.
“I told the butter supplier, Anchor, that I was keen to keep the business going, and that was when they told me about the campaign. I believe the campaign will help in putting our name out there.”
Choon Guan Coffee Shop 1956 currently serves an array of new coffee creations.
The Tangy Brew is a rich cold brew coffee mixed with orange with a cream cheese foam, while Yuzu Chocolate Surprise is an unlikely pairing of chocolate and yuzu with a salt lemon candy rimming.
The Pom and Grey Twist is a refreshing concoction of Earl Grey tea with pomegranate syrup, layered with chocolate cream and cocoa powder.
As for plans for the shop, Kan aims to turn it into one of the best coffee shops in Klang.
“We want people to think of Choon Guan Coffee Shop 1956 whenever they want to have a good Hainanese breakfast.
“Our aim is to make sure the standard of our product is the same, no matter how many times one visits the shop. Once we have done this, we plan to launch more products giving more options to our regulars,” he said.
Choon Guan Coffee Shop 1956 serves traditional Hainanese bread (RM2), Hainanese bun (RM2.50) and wholemeal bun (RM2.50), which can be either toasted and steamed.
The other popular items are the Hainanese chicken rice (customers can choose between having rice balls at RM0.60 per piece, or a bowl of rice at RM1.50. The steamed chicken is priced at RM6). Wash all that down with the Black Coffee (RM1.50), Coffee (RM1.60) or Barley drink (RM1.20).