Quick Advance Cargo

Within 2mths, we are featured in The Edge Malaysia, commented good food and good vibes 😎

🥥 We’re Honoured to be Featured on The Edge Malaysia 🗞️🍮

We’re truly humbled and delighted to be featured in 𝗧𝗵𝗲 𝗘𝗱𝗴𝗲 𝗠𝗮𝗹𝗮𝘆𝘀𝗶𝗮 (𝟯 𝗡𝗼𝘃𝗲𝗺𝗯𝗲𝗿 𝟮𝟬𝟮𝟱 𝗶𝘀𝘀𝘂𝗲) under the story titled “𝗧𝗵𝗲 𝗦𝘄𝗲𝗲𝘁 𝗦𝗽𝗼𝘁.” 🍭

This feature means so much to us — it shares our story of how a small 𝗳𝗮𝗺𝗶𝗹𝘆 𝗱𝗿𝗲𝗮𝗺 in 𝗦𝗲𝗸𝘀𝘆𝗲𝗻 𝟭𝟰, 𝗣𝗲𝘁𝗮𝗹𝗶𝗻𝗴 𝗝𝗮𝘆𝗮, turned into a place where everyone can enjoy 𝗮𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰 𝗡𝘆𝗼𝗻𝘆𝗮 𝗸𝘂𝗶𝗵 made with love, patience, and heritage. 💛

Every piece of kuih we make — from 𝗣𝘂𝗹𝘂𝘁 𝗜𝗻𝘁𝗶, 𝗢𝗻𝗱𝗲𝗵-𝗢𝗻𝗱𝗲𝗵, to 𝗦𝗲𝗿𝗶 𝗠𝘂𝗸𝗮 and our signature 𝗯𝗮𝗻𝗮𝗻𝗮 𝗹𝗲𝗮𝗳-𝘄𝗿𝗮𝗽𝗽𝗲𝗱 𝗱𝗲𝗹𝗶𝗰𝗮𝗰𝗶𝗲𝘀, carries the inspiration of our family recipes — especially from 𝗞𝗲𝗻’𝘀 𝗺𝗼𝘁𝗵𝗲𝗿, whose guidance continues to shape our kitchen every day. 🏡

We would like to express our heartfelt appreciation to 𝗧𝗵𝗲 𝗘𝗱𝗴𝗲 𝗠𝗮𝗹𝗮𝘆𝘀𝗶𝗮 for recognising our story and for helping us share the beauty of Malaysian tradition with a wider audience. 🙏 Thank you for celebrating the 𝗮𝗿𝘁 𝗼𝗳 𝗸𝘂𝗶𝗵-𝗺𝗮𝗸𝗶𝗻𝗴 and the passion behind every bite. 💕

To all our amazing customers, thank you for your endless love and support — you are truly the heart of what we do! We’ll continue to bring you 𝗮𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰, 𝗵𝗮𝗻𝗱𝗺𝗮𝗱𝗲 𝗡𝘆𝗼𝗻𝘆𝗮 𝗸𝘂𝗶𝗵, just the way it’s meant to be. 🌸

🕖 Opening Hours: Tuesday to Sunday, 7am – 4pm
📍 Address: 50, Jalan 14/48, Seksyen 14, Petaling Jaya
📲 Follow Us:
Facebook: www.facebook.com/Aneka.NyonyaKuih
Instagram: www.instagram.com/anekanyonyakuih

Once again, a big thank you to 𝗧𝗵𝗲 𝗘𝗱𝗴𝗲 𝗠𝗮𝗹𝗮𝘆𝘀𝗶𝗮 for this beautiful feature — and to everyone who has been part of our journey. 🥰



📰 Full Feature Story – “The Sweet Spot” (The Edge Malaysia – Options, 3 November 2025)

Nestled in the heart of 𝗣𝗲𝘁𝗮𝗹𝗶𝗻𝗴 𝗝𝗮𝘆𝗮’𝘀 𝗦𝗲𝗸𝘀𝘆𝗲𝗻 𝟭𝟰, 𝗔𝗻𝗲𝗸𝗮 𝗡𝘆𝗼𝗻𝘆𝗮 𝗞𝘂𝗶𝗵 stands as a modern tribute to Malaysia’s rich dessert heritage. The café, founded by husband-and-wife team 𝗞𝗲𝗻 𝗖𝗵𝘂 𝗮𝗻𝗱 𝗠𝗮𝗿𝗶𝗲 𝗛𝗼𝗿, was born from a simple dream — to preserve and share the 𝗮𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰 𝗳𝗹𝗮𝘃𝗼𝘂𝗿𝘀 𝗼𝗳 𝗡𝘆𝗼𝗻𝘆𝗮 𝗸𝘂𝗶𝗵 that many Malaysians grew up with.

What began as a small 𝗳𝗮𝗺𝗶𝗹𝘆 𝗸𝗶𝘁𝗰𝗵𝗲𝗻 operation has blossomed into a warm, welcoming space where customers drop by for breakfast, tea, or takeaway treats. Rows of vibrant kuih fill the counter daily — from the chewy 𝗢𝗻𝗱𝗲𝗵-𝗢𝗻𝗱𝗲𝗵 that bursts with palm sugar, to the glutinous 𝗣𝘂𝗹𝘂𝘁 𝗜𝗻𝘁𝗶 topped with grated coconut, and the much-loved 𝗦𝗲𝗿𝗶 𝗠𝘂𝗸𝗮 with its iconic pandan custard layer.

Ken’s passion for 𝗡𝘆𝗼𝗻𝘆𝗮 𝗸𝘂𝗶𝗵 comes from his 𝗺𝗼𝘁𝗵𝗲𝗿, whose timeless recipes became the foundation of Aneka’s kitchen. Marie complements this legacy with her business know-how and modern touch, ensuring the brand balances 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻 and 𝗰𝗼𝗻𝘁𝗲𝗺𝗽𝗼𝗿𝗮𝗿𝘆 𝗮𝗽𝗽𝗲𝗮𝗹 perfectly.

Even with the rise of Western cafés, 𝗔𝗻𝗲𝗸𝗮 𝗡𝘆𝗼𝗻𝘆𝗮 𝗞𝘂𝗶𝗵 has shown that Malaysians still crave the 𝗻𝗼𝘀𝘁𝗮𝗹𝗴𝗶𝗰 𝘁𝗮𝘀𝘁𝗲𝘀 of their childhood. Their commitment to 𝗵𝗮𝗻𝗱𝗺𝗮𝗱𝗲 𝗾𝘂𝗮𝗹𝗶𝘁𝘆, 𝗳𝗿𝗲𝘀𝗵 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀, and 𝗮𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 has built a loyal community that keeps coming back.

Each morning starts before dawn — fresh coconut milk is hand-squeezed, pandan leaves are blended for their aroma, and glutinous rice is steamed in small batches to achieve that soft, delicate texture. “It’s hard work, but it’s worth it,” says Ken. “Good kuih cannot be rushed — 𝗶𝘁 𝗿𝗲𝗾𝘂𝗶𝗿𝗲𝘀 𝘁𝗶𝗺𝗲, 𝗰𝗮𝗿𝗲, 𝗮𝗻𝗱 𝗹𝗼𝘃𝗲.” 💚

Beyond the kitchen, 𝗔𝗻𝗲𝗸𝗮 𝗡𝘆𝗼𝗻𝘆𝗮 𝗞𝘂𝗶𝗵 has become a gathering spot for 𝗳𝗮𝗺𝗶𝗹𝗶𝗲𝘀, 𝗳𝗿𝗶𝗲𝗻𝗱𝘀 𝗮𝗻𝗱 𝗹𝗼𝗰𝗮𝗹 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝗶𝗲𝘀, offering a sweet escape from the rush of city life. Over tea and kuih, customers reconnect with their roots — reminding everyone that some of life’s best pleasures are found in the simplest bites. ☕🍡

As Ken and Marie look to the future, their mission remains the same — 𝘁𝗼 𝗵𝗼𝗻𝗼𝘂𝗿 𝘁𝗵𝗲 𝗽𝗮𝘀𝘁, 𝗱𝗲𝗹𝗶𝗴𝗵𝘁 𝘁𝗵𝗲 𝗽𝗿𝗲𝘀𝗲𝗻𝘁, 𝗮𝗻𝗱 𝗶𝗻𝘀𝗽𝗶𝗿𝗲 𝘁𝗵𝗲 𝗳𝘂𝘁𝘂𝗿𝗲 — keeping the spirit of Nyonya kuih alive for generations to come. 💖

Getting ready for 2024