By: Zaki Salleh
GOPENG – The famous herbal salted chicken, a signature delicacy of Ipoh traditionally associated with the Chinese community, is now being produced in a halal version to cater to the growing demand from consumers of all backgrounds.
This follows the opening of a new food processing plant owned by Tea Love Flower Sdn. Bhd. (TLF) at Block C, RTC Gopeng, marking the company’s move to expand into both the local and international halal food markets.
TLF Chief Executive Officer, Dato’ Azizul Kama Abdul Aziz, said the company aspires to develop the facility into a competitive food manufacturing hub.
According to him, the establishment of the plant was driven by the growing demand for Ipoh’s popular street food.
“Ipoh is well known as a gastronomic destination among tourists, with herbal salted chicken being one of its most iconic dishes.
“We are now offering halal herbal salted chicken, processed in a clean environment and in accordance with factory production standards.
“The plant produces a range of products, including Herbal Salted Pop Chicken, Smoked Herbal Salted Chicken, dim sum, and also serves as a central kitchen for Warong Katong at AEON Kinta City,” he said.
Currently, the facility can produce between 100 and 200 servings of whole salted herbal chicken and chicken leg portions daily.
TLF’s products are marketed under the Warong Katong and Ayam Garam Herba brands. The company is also in the process of obtaining halal certification and registering with MATRADE to meet export demand from Singapore and other ASEAN countries.
In addition to processing other food products such as cooking pastes and curry laksa, the new plant supports the Perak state government’s agenda to stimulate the local economy, create employment opportunities, and strengthen the state’s gastronomic tourism sector.
Azizul Kama said the company’s research and development (R&D) found that free-range chickens and younger chickens produce a naturally sweeter flavour when marinated with salt.
The chicken is steamed with sea salt for two hours before being deep-fried to achieve a crispy texture that suits local consumer preferences.
“Our three years of R&D have also created opportunities to develop halal Chinese cuisine for a wider market.
“TLF is also collaborating with the Perak Malay Chamber of Commerce and a local bank to nurture more young entrepreneurs in the food and beverage (F&B) industry,” he added.
Earlier, the opening ceremony of the processing plant was officiated by Perak State Executive Councillor for Rural Development, Plantations, Agriculture and Food Industry, Datuk Seri Mohd Zolkafly Harun.
Also present was Toh Muda Orang Kaya-kaya Panglima Bukit Gantang Seri Amar Diraja and Orang Besar Jajahan Kampar, Azman Dato’ Sri Yeop Junior.
