UNINESS

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Initially established in 1972 at Central Market as a humble store selling dried shrimp and anchovies, Chai Huat Hin relocated to Petaling Street when Central Market was closed for refurbishment in the 1980s. The founder Mr Lim Boon Peng ventured into dried seafood trading as the main business partner, aided financially by his loving wife Mdm Tan Siew Keng. When the partnership dissolved 17-18 years ago, he was reluctant to retire despite being 60 years old, therefore he established his own trading, retaining the brand name Chai Huat Hin.

The economic boom from the ’80s to ’90s saw a shift in the market where demand for exotic dried seafood such as abalone, sea cucumbers, fish maw, oysters and scallops soared. Throughout the years, Chai Huat Hin has grown and evolved to include a variety of complementary dry goods, as well as herbs and spices, dried fruits, and snacks. Chai Huat Hin now takes pride in being a one-stop center for essential pantry ingredients.

In everyday Chinese cooking, intensely-flavoured and less expensive ingredients such as dried shrimp and anchovies are typically used to lend a rich umami taste to dishes. Exotic dried seafood are in demand on special occasions when families are willing to splurge because they are a rare treat, especially during Chinese New Year which is the peak business period in Chai Huat Hin.

Apart from dried seafood, another staple at Chai Huat Hin is the large selection of dry cured meats imported from Hong Kong. In the Chinese culture, dry cured meats is a winter season specialty, as the cool, dry, windy weather is ideal for curing meats. There are many different varieties of Chinese sausage, which are generally stuffed with ground meat and fat. Other than the addition of animal liver in the meat mixture, liver sausage is prepared the same way as regular cured sausage. The sole exception being the “golden-silver liver sausage”, which consists of pork liver stuffed with fatty pork, named because the liver’s amber-coloured surface shows off the half transparent pork meat inside.

Among the last couple of traditional dried seafood stores standing in Petaling Street, Chai Huat Hin developed a trusted relationship with customers, so that they returned repeatedly over the years, even though they moved to other neighbourhoods or migrated overseas. Customers often go into the shop with an idea, and the knowledgeable staff members will suggest which product makes the most sense for how the customers are planning to use it in the dish, as well as share tips on adding texture, flavour, and nutrition to their dishes.

Mr Lim, who passed away in 2016, was fondly remembered by everyone as a jovial and honest man. It is little wonder that there are loyal staff members who has been working with them since day one. His spirit is now carried on by his daughter Lim Bee Bee, who recalls seeing very little of her father when she was young due to his working hard from early morning to late at night, and her husband Lem Hock Wah, who feels compelled to help keep the family business running.

Modern refrigeration and transportation have reduced the necessity for dried seafood as a primary food preservation method, yet market demand is growing, despite changes in the main neighbourhood crowd from Chinese to foreigners. The human touch in business is still the most important component in Chai Huat Hin, which makes them stand out from competitors such as supermarkets and hypermarkets.