Leong Chee Kee Biscuits

Leong Chee Kee Biscuits

Where2’s favourite biscuit shop is a corner house on the ground floor of the People’s Court Apartments off Lorong Cintra in George Town.

Here, you get freshly-baked and delicious Yeh Chee Kok (coconut tart), Gai Dan Ko (egg sponge cake) and its special Hor Chio Pheah (pepper biscuit), Cantonese wedding biscuits, just to name a few.

To reach this pastry shop, you do have to walk around because it is hidden behind two rows of a carpark and a big tree.

Yellow and Red Bridal Cookies  

The late Leong Chee Kee, who came to Penang from Guangdong, China, before World War II, was an itinerant hawker and later passed on the art of making his specialty biscuits to his son, How Keng.

Today, How Keng and his wife are using the same recipes to bake the biscuits, some of which are being cooled down with a fan. Don’t be surprised the shop is closed on some weekdays because as How Keng put it, “when we feel like not working, we will close for the day.”