GEORGE TOWN, June 20 — For generations of Penangites, a stop at Apong Guan along Jalan Burma (or its more familiar name Burmah Road) has been part of the ritual of growing up.
Whether it was a quick afternoon snack after school, a treat after running errands, or a weekend indulgence with family, the stall’s fragrant apom, cooked fresh on a traditional nine-hole copper griddle, has attracted loyal customers for more than five decades.
But that familiar sight will soon be no more.
June 26 will be the final day of operations for the iconic roadside stall before current owner Alan Uan packs up and heads to the Klang Valley, where he hopes to introduce the family business to a new generation of customers.
The 47-year-old plans to drive to Kuala Lumpur the very next day and begin preparations for a food truck operation in the Ampang area.
“Opportunities don’t come often. If there’s an opportunity, it’s better to take it,” he told Malay Mail.
The move marks a significant step for a business founded by his father, Uan Cheng Guan, now 78, who established the apom stall more than 50 years ago.
Cheng Guan used to operate the stall on a three-wheeled hawker cart but several years ago, after Alan took over the business, he switched to a white van using a food truck licence by the city council.
Alan has continued using the family recipe for the apom, a batter rich with fresh santan that is spooned onto a copper griddle to form fragrant delicate, pillowy mini-pancakes with corn and banana fillings.
Alan returned to Penang about five years ago to help run the family business after spending much of his career in Kuala Lumpur.
Having worked in the food and beverage sector as well as the fast-moving consumer goods (FMCG) industry, where he worked as a sales manager, he believes the family business is ready for expansion.
“I learnt a lot about the F&B business through my line of work and I have a lot of connections too,” he said.
Alan has also trademarked the name “Apong Guan” as part of his early branding efforts before taking steps to expand the business.
The expansion strategy begins with a food truck, which is currently being modified to include a freezer, water tank, sink and other facilities required for licensing.
“I will start my food truck business in Ampang area once I get the necessary permits from the city council, hopefully by mid-August,” he said.
If licensing proves difficult, he already has alternative arrangements through contacts who own coffee shops and food courts.
“I don’t want to rush into anything. If I can’t get the permit, I can still operate from a coffee shop, but of course, I would prefer to run my own food truck so I can decide my own schedule,” he said.
The move south is also backed by a business partner who has helped secure space at Selayang mall, where an Apong Guan outlet is expected to begin operations in August.
“I will prepare the batter and deliver it to them and they have also developed electric griddles that can better regulate cooking temperatures to produce consistent quality apoms,” he said.
While the food truck and the mall outlet represents the first phase of expansion, Alan’s ambitions stretch much further.
His long-term vision includes establishing a central kitchen, obtaining halal certification and eventually producing frozen apom products through a largely automated process.
“The first step is the food truck. The second step is to expand to more shopping malls with my own investments. If that’s successful, we can invest in a central kitchen and apply for halal certification,” he said.
For Alan, diversification is also about securing the future of a business built by his father.
“This business, if you stop working, your income becomes zero,” he said, using an example that if he was unable to operate the business for three months, it would mean he would have no income to pay for his commitments or to support his family.
“When I supply batter to other operators, the margins may be lower, but it creates another income stream. Whatever happens, there is still income coming in,” he said.
Despite relocating to Kuala Lumpur, Alan said he has no intention of severing ties with Penang.
He plans to continue renewing the food truck’s permit with the Penang Island City Council (MBPP), preserving the business’ roots in the city where it all began.
For now, however, regular customers still have one week left to savour the familiar taste of Apong Guan at its longtime Burmah Road location before the white food truck embarks on its next journey.
The stall operates daily from 9am to 4pm except Wednesdays and Sundays.
