Chai Huat Hin Online 再發興

Chai Huat Hin Online 再發興 再發興 ，A place where the traditions of our forefathers are kept alive. A one stop shop for all A place where the traditions of our forefathers are kept alive.

A one stop shop for all your traditional food needs. Wholesale please contact 03-20267668

06/10/2026

This could be why your Lotus Root Soup tastes bland 👀

Lotus root itself is quite mild, so what you pair it with makes a big difference.

🥜 Peanuts for a richer, nuttier taste. Surprisingly sweet as well
🦪 Dried oysters for natural umami
🦑 Dried cuttlefish for that deeper, savoury flavour

These are some of the ingredients i like to add to give the soup more depth — especially when you want that comforting, flavourful broth without relying too much on seasoning.

Familiar ingredients, easy brewing to soothe our throat. Brew: Wash them first then simmer monk fruit in water with low ...
02/10/2026

Familiar ingredients, easy brewing to soothe our throat.

Brew: Wash them first then simmer monk fruit in water with low heat for 45 minutes. Turn off the heat, add chrysanthemum buds, and steep for 5 minutes.

Tip: You can consider adding red dates / Zhang Zhou Dried Longan (no added sugar, pure longan) for extra flavour.

Gently break the monk fruit into a few pieces so the water can reach the inside and bring out its natural sweetness.

Brew: Rinse the dried ingredients, then place everything in a pot with water. Bring to a boil, reduce the heat, and simmer gently, covered, for 45 minutes. Strain and enjoy comfortably warm.

Tip: Keep the washed pear skin on, and taste before adding sugar—the pear gives the brew a light natural sweetness.

You can also use dried pear for this recipe.

Brew: Rinse the herbs, then add to a pot with water. Bring to a boil, reduce the heat, and simmer gently. Strain and enjoy warm or chilled.

Tip: Rinse the herbs thoroughly. Bring 3 litres of water to a boil, then reduce to low heat. Add the rinsed herbs and simmer gently for 60 minutes. Strain out the herbs, then add a little rock sugar to taste. Stir until dissolved and enjoy!

A warm cup of tea can feel comforting when your throat is dry and choosing the right ingredients matter too.

Hydrate, hydrate and hydrate 🫶🏻

All ingredients available at : www.chaihuathin.com

12/09/2026

Don’t pour this away. That brown, fragrant water left after soaking dried shiitake mushrooms? That’s liquid umami.

As the mushrooms rehydrate, they release all that deep, savoury shiitake flavour into the water — making it perfect for soups, braised dishes, stir-fries, noodles or even cooking rice.

Just strain it before using.

The mushroom is the ingredient.
The soaking water is the hidden gem.

小小一碗香菇水，鲜味可别浪费了。

Hidden Gems (we thought you might like): 猪脚醋Every household had their own way of making pork trotter vinegar and usually...
02/09/2026

Hidden Gems (we thought you might like): 猪脚醋

Every household had their own way of making pork trotter vinegar and usually that involves mixing different vinegars until they get the balance of sweet, sour and rich — just right.

But our kitchens have changed. Most of us don’t have space for several bottles of vinegar.

So this is one of the shortcuts we actually like 🤤
All-in-one pork trotter vinegar that is well balanced. You just need to add in ginger, some dried chilli and pork trotter / meat.

www.chaihuathin.com

Simple gifting, traditional flavours, low sugar 🥮We’ve always kept things simple because really it’s about fighting over...
21/08/2026

Simple gifting, traditional flavours, low sugar 🥮

We’ve always kept things simple because really it’s about fighting over who gets to eat what during reunion 👀

Team yolk or no yolk?

Pure lotus

Shanghai Yam

Pandan lotus

Red Bean

Pandan Lotus with Salted Mung Bean

17/08/2026

Do we still need a claypot to make a good bowl of soup?

Back then, claypots made sense. Cooking was slower, kitchens were different, and the technology we have today simply didn’t exist.

But our lives have changed. Today, I use pressure cooker most of the time — not because I’m lazy or because I care any less about the food. It’s because we no longer have the luxury of spending half a day watching a pot simmer.

And I don’t think preserving tradition means we have to preserve every old method. As our lifestyles change and technology advances, the way we cook can change too.

Sometimes, using new methods is exactly how we keep old flavours alive for the next generation. ❤️

What do you think? Share your experience!

You’ve probably walked passed them in the oriental grocery without knowing what they’re for or perhaps too intimidated t...
14/08/2026

You’ve probably walked passed them in the oriental grocery without knowing what they’re for or perhaps too intimidated to even try.

You’ve probably tasted this. You just didn’t know it.

That deep, roasted flavour behind traditional wonton noodles and certain old-school broths? 左口鱼 / 大地鱼 is one of the ingredients traditionally used to build it.

TRY IT WITH → Broth · Wonton noodles · Congee

The emergency jar every pantry needs.

Rice feels boring? Congee needs something? Noodles have nothing on them? Stir fry meat / vege?

One spoonful.

TRY IT → Rice · Porridge · Noodles · Stir-fried vegetables

You’ve probably eaten this at home, think 梅菜扣肉 But would you know what it looks like before it’s cooked?

This humble preserved mustard green is a Hakka pantry staple — salty, savoury and deeply aromatic, traditionally paired with pork where it absorbs all that richness as it slowly cooks.

TRY IT → 梅菜扣肉 · 梅菜焖猪肉 · 梅菜蒸肉饼

Why aged? Time deepens its colour and aroma.

It doesn’t look very glamorous. Wait until you cook with it.

Salty, fermented, deeply savoury and slightly sweet — 南乳 is behind the flavour of dishes like 南乳炸肉 and traditional braises.

TRY IT → Fried pork · Braised pork · Vegetables

Now do not mistaken with the other preserved beancurd that are widely used for congee 👀.

Some ingredients don’t need to be new to be worth discovering.

They’ve been sitting quietly in our kitchens for generations — adding flavour, carrying traditions, and somehow making food taste like home.

再發興 Hidden Gems is our way of bringing these old-school favourites back into the conversation.

How many did you already know? 👀

We’re not just selling groceries. It’s about the people behind them. We’re carrying years of experience, trust, and trad...
06/08/2026

We’re not just selling groceries. It’s about the people behind them. We’re carrying years of experience, trust, and traditions that have been passed from one person to another, one customer to another and one generation to the next.

Thank you for trusting us to be part of your kitchen and family’s tradition.

27/07/2026

你学会了吗？ Don’t just use non stick pan for everything 🫢. Choosing the right cookware matters more than you think.

Different cookwares are designed for different jobs.

🍳 Non-stick — Perfect for fried eggs, fish, and luncheon meat. Easy to use and great for everyday cooking.

🥩 Stainless steel — Best for searing pork and beef. Heat it properly first, and you’ll get a beautiful crust while keeping the inside juicy.

🍲 Cast iron — Ideal for braises and slow-cooked soups. It retains heat exceptionally well and only gets better with time.

The best cookware isn’t always the most expensive. It’s the one that’s right for what you’re cooking. SAVE & SHARE!

Address

52, Jalan Mutiara Barat 6, Taman Taynton View
Kuala Lumpur
56000

Opening Hours

Monday 08:00 - 17:30
Tuesday 08:00 - 17:30
Wednesday 08:00 - 17:30
Thursday 08:00 - 17:30
Friday 08:00 - 17:30
Saturday 08:00 - 17:30
Sunday 08:00 - 14:00

Telephone

+60127747668

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