From family recipes to café counter
IN Kuching, cafés are almost a way of life. From hole-in-the-wall coffee joints to neon-lit bubble tea outlets, new names pop up every other month, each promising the next big thing.
Yet amid this boom, Teapack has carved out something quieter, steadier, and perhaps more meaningful — a place where heritage meets modern café culture, and where every flaky bite carries a taste of Sarawak’s soul.
What began as a single pastry counter has blossomed into seven branches across the city. Each one hums with the familiar rhythm of steaming milk, clinking cups and the rustle of pastry bags being folded.
But ask anyone who has walked through its doors, and they’ll tell you: Teapack isn’t just about the caffeine kick.
The real stars sit in the pastry case, lined up in neat rows — delicate quiches with golden, buttery layers that practically shatter at first bite, and the brand’s signature junnvpiang, a Foochow pastry so soft it feels almost cloud-like.
It’s the kind of food that’s as much about memory as it is about flavour — a bite that whispers of old kitchens, family recipes and stories passed down through generations.
A taste of heritage
Johnson Tie Sing Leong, owner of Teapack, knows this better than anyone.
Born and raised in a Foochow household in Bintulu, he moved to Kuching after his university days. For him, the café’s identity is inseparable from its Foochow roots.
“Some of our items are real hidden gems. The butter junnvpiang (pronounced jun-nun-piang) is one of my personal favourites, as are the classic junnvpiang and mangi — all Foochow snacks that feel close to home.
“They’re not as well-known as our drinks or quiches, but once customers try them, they keep coming back,” he said with a smile from behind the counter.
The menu itself is a reflection of balance — respect for tradition tempered with curiosity for the new. Teapack has made its mark by taking heritage staples and adding playful Sarawakian twists.
“We’ve experimented with pandan, yam and even red bean versions of junnvpiang.
“The classics will always be there, but these flavours give younger customers something exciting to try. It’s a way of keeping things fresh while staying true to Foochow roots,” he explained.
It’s a delicate act — appealing to both nostalgia and novelty.
For older generations, it’s a taste that brings them back to family kitchens. For younger ones, it’s often their first introduction to a heritage they may never have tasted before.
What makes Teapack different?
With Kuching’s café culture buzzing louder than ever, finding a unique voice isn’t easy. Coffee shops and milk tea outlets dot every neighbourhood, competing for attention with sleek branding and seasonal menus.
Teapack, however, has something most others don’t: a strong cultural anchor.
“Lots of cafés focus purely on drinks. But we combine our milk tea with proper Foochow flavours. That makes us different.
“People might come for a bubble tea, but they also discover pastries that connect them to Sarawak’s heritage,” he shared.
There’s also the element of surprise. Among the crowd favourites, Tie points to something customers often overlook.
“Our Old Salt series — milk tea with a touch of saltiness. It sounds unusual, but once you try it, you’ll understand why it works. It’s the kind of drink that grows on you,” he said, laughing.
Balancing trends and traditions
Like any modern café, Teapack has to keep pace with seasonal fads without losing sight of its identity. The trick, Tie believes, is rhythm.
“We introduce a new series every two or three months.
“That way, there’s always something new to talk about, but our staples — like junnvpiang — will always stay. Those are non-negotiable,” he said.
And while the team experiments with recipes, Tie hasn’t forgotten Kuching’s most iconic symbol.
“If I could design a limited-edition item for the city, it would be a cat-themed cup,” he said with a grin.
“This is the City of Cats, after all. Imagine sipping milk tea from a paw-printed cup — who wouldn’t want that?” he added.
Thoughtful details
Part of Teapack’s charm lies not just in what it serves, but in how it serves it.
Even the packaging reflects thoughtfulness. Instead of thin disposable plastic, the pastries come in resealable self-adhesive bags and sturdy boxes — designed to travel well while keeping their charm intact.
It’s branding that feels both practical and stylish — the kind you’d happily carry to the office or gift to a friend.
At one point, Teapack even offered tumblers and tote bags, blurring the line between café and lifestyle brand. Rumour has it those may make a comeback this year — a move bound to excite loyal fans.
“It’s all about the details. We want people to feel they’re taking home something special, not just food in a bag,” said the Bintulu-born entrepreneur.
Inclusivity is also central to Teapack’s charm. With all ingredients sourced halal, the café ensures Muslim customers can enjoy its menu with confidence.
Tie adds that the team is also working towards halal certification for its outlets — a process already underway at one branch, though he admits it can be lengthy and complicated.
Lessons from Kuching
Running a café in a city as food-obsessed as Kuching has been its own education. Tie has learnt that Kuchingites are passionate about freshness.
“The biggest lesson? Food here has to be hot and fresh. People can taste the difference immediately. If something’s off, they’ll know,” he admitted.
The most unexpected challenge, though, wasn’t about food at all.
“The Movement Control Order (MCO) was tough,” Tie reflected.
“Like everyone else, we had to adapt quickly. There were days when it felt impossible. But it also showed us how important loyal customers are. They kept us going through those times,” he added.
A space with personality
Ask Tie to describe Teapack’s vibe, and he doesn’t hesitate.
“We’re a milk tea shop that also sells bakery items. It’s not just drinks, not just pastries — it’s both. That mix creates its own kind of personality,” he said simply.
It’s true. Walk into any Teapack branch, and you’ll find students hunched over laptops, families picking up boxes of quiches for gatherings, and office workers grabbing their mid-afternoon tea fix.
The space feels casual but purposeful — a kind of everyday café where Sarawak’s flavours quietly shine.
Beyond the food and drinks, Tie hopes visitors take away something more intangible.
“I want people to see junnvpiang and mangi as part of Kuching’s signature food culture.
“When people visit Sarawak, they go to Kuching for Kolo Mee or to Sibu for Kompia. One day, I hope they’ll come to Kuching and say — you can’t leave without trying Teapack,” he said with quiet hope.
That, ultimately, is Teapack’s ambition: to stand not just as another café in a crowded market, but as a Sarawakian symbol.
A place where heritage and modern café culture meet, where packaging is as thoughtful as the pastries inside, and where every cup and bun carries a story worth tasting.
As Kuching continues to embrace its café boom, Teapack shows that success doesn’t always come from chasing trends. Sometimes, it comes from going back to your roots — and baking them into every bite.
