20/04/2025
拜托大家帮我们转发这个重要的讯息，让更多人知道
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【不是“做不下去”，而是想“走得更远”】
平时我和家人也难免会有意见上的分歧，但有一件事我们一直都很有共识： #品质不能妥协 。
尤其是妈妈，对龟糕的品质把关非常非常严格。凌晨制作，就是她坚持要让大家一早买到的，都是“刚出炉”的状态。
但前几天，她突然对我说：“或许我们该改成白天制作了，不能再半夜起身、摸黑赶工了。”
我一听，马上点头，还忍不住笑着说：“我以为你永远都不会想改呢。”
其实，我早就很担心厨房伙伴们的身体状况 😮💨
长期颠倒作息、睡眠不足，对身体真的很伤，尤其是肝。
工人们白天休息时，也常常不回家，而是太累了，直接在厨房铺个 tilam 就地补眠（虽然我们的厨房真的很干净，但在厨房睡觉也太让人揪心了 🥺）
妈妈说，她看得出来工人们的精气神越来越差，弟弟（我们家的主厨）也病倒了。
听了她这一番话，我更加坚定：身体健康，是我们能够继续走下去的根本。
于是我们赶紧坐下来讨论，最后达成一个共识： #是时候改变了。
我们希望这个品牌、这个味道，能陪伴大家很久很久。
希望有一天，你能带着孩子、孙子说：“这个，就是我从年轻吃到大的味道。”
如果要做得长久，就必须采用一个 #可持续 (sustainable)的方式继续前行。
凌晨制作的节奏，已经不是一个可以长远坚持的模式。厨房的大伙们也撑了快一年，是时候，好好调整一下了。
🔸 所以，从下星期开始，我们将会把龟糕的制作时间，调整为前一天的下午。
这也意味着：
☑️ 如果你早上购买，龟糕还是新鲜的，但就不建议放隔夜了。
☑️ 如果当天下午或晚上吃不完，请放入冰柜保存；要吃时蒸 4～5 分钟即可恢复口感～
🔸 同时，我们预计下下个星期 (28/04) 开始，会在婆罗岸的 #饭王 开设傍晚档口。
我们下午制作好的龟糕，会直接送到那里售卖。
如果你需要一大早就用到新鲜龟糕，可以考虑前一晚到那里购买哦～
我们依旧坚持每天新鲜制作，品质不变，
只是希望调整后的作业模式，能让大家吃得安心，我们也做得长久 💛
若造成任何不便，真的很抱歉，也希望大家能够体谅与支持。
也拜托你们帮我们转发这个重要的讯息，让更多人知道 🥹
最后，想偷偷说一句：其实妈妈才是我们当中最辛苦的那个。
每天都比别人早半小时起床，白天也几乎没时间补眠。我粗略算了算，这一年来，她几乎每天都睡不到 6 小时。
而她，却是第一个察觉到大家疲惫、也是提出要调整的人。
她的坚持，是为了大家；
她的退让，也是为了大家。
𝐈𝐭’𝐬 𝐧𝐨𝐭 𝐭𝐡𝐚𝐭 𝐰𝐞 𝐜𝐚𝐧’𝐭 𝐠𝐨 𝐨𝐧. 𝐈𝐭’𝐬 𝐭𝐡𝐚𝐭 𝐰𝐞 𝐰𝐚𝐧𝐭 𝐭𝐨 𝐠𝐨 𝐟𝐮𝐫𝐭𝐡𝐞𝐫.
Like most families, we sometimes have different opinions.
But there’s one thing we’ve always agreed on: 𝐪𝐮𝐚𝐥𝐢𝐭𝐲 𝐜𝐨𝐦𝐞𝐬 𝐟𝐢𝐫𝐬𝐭.
Especially my mom. She has always had the highest standards.
That’s why for the past year, we’ve been making kuih in the middle of the night, so customers can enjoy them as fresh as possible in the morning.
But a few days ago, she said something I didn’t expect:
“Maybe it’s time we stop working through the night. Waking up in the dark can’t go on forever.”
I agreed immediately and even joked, “I thought you’d never say that!”
The truth is, I’ve been worried for a while😮💨
Working through the night with little sleep takes a real toll on the body.
Some of our team are so tired they end up sleeping on a tilam in the kitchen during the day.
The kitchen is clean, yes, but seeing that really breaks my heart 🥺
Mom said she’s been noticing how drained everyone looks.
Even my brother, our head chef, recently fell sick.
Hearing her say it only made me more certain. 𝐇𝐞𝐚𝐥𝐭𝐡 𝐦𝐮𝐬𝐭 𝐜𝐨𝐦𝐞 𝐟𝐢𝐫𝐬𝐭.
So we sat down and made a decision together.
𝐈𝐭’𝐬 𝐭𝐢𝐦𝐞 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐚 𝐜𝐡𝐚𝐧𝐠𝐞.
We want this brand, and this taste, to stay with you for many years to come.
One day, we hope you’ll tell your children or grandchildren,
“This is the kuih I’ve been eating since I was young.”
To make that possible, we need a healthier, more sustainable way of working.
Overnight production just isn’t something we can keep doing.
Our team has already pushed through for nearly a year. It’s time for a better rhythm.
🔸 𝐒𝐭𝐚𝐫𝐭𝐢𝐧𝐠 𝐧𝐞𝐱𝐭 𝐰𝐞𝐞𝐤, 𝐰𝐞’𝐥𝐥 𝐛𝐞 𝐬𝐡𝐢𝐟𝐭𝐢𝐧𝐠 𝐨𝐮𝐫 𝐤𝐮𝐢𝐡 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧 𝐭𝐨 𝐭𝐡𝐞 𝐚𝐟𝐭𝐞𝐫𝐧𝐨𝐨𝐧 𝐛𝐞𝐟𝐨𝐫𝐞.
What this means for you:
☑️ If you buy in the morning, the kuih is still freshly made the day before, but we don’t recommend keeping it overnight.
☑️ If you can’t finish it by the same night, please freeze it. Just steam it for 4 to 5 minutes when you’re ready to eat and it’ll be good as new.
🔸 𝐒𝐭𝐚𝐫𝐭𝐢𝐧𝐠 𝐀𝐩𝐫𝐢𝐥 𝟐𝟖, 𝐰𝐞’𝐥𝐥 𝐚𝐥𝐬𝐨 𝐛𝐞 𝐨𝐩𝐞𝐧𝐢𝐧𝐠 𝐚𝐧 𝐞𝐯𝐞𝐧𝐢𝐧𝐠 𝐬𝐭𝐚𝐥𝐥 𝐚𝐭 𝐑𝐢𝐜𝐞 𝐊𝐢𝐧𝐠 𝐏𝐚𝐝𝐮𝐧𝐠𝐚𝐧.
Kuih made in the afternoon will be sold there directly.
If you need kuih early in the morning, you can get it the night before from that location.
We’re still making kuih fresh every day.
And we’re still committed to the same quality.
This change simply helps us work sustainably and continue serving you for years to come 💛
We’re truly sorry for any inconvenience, and we deeply appreciate your support and understanding.
𝐏𝐥𝐞𝐚𝐬𝐞 𝐡𝐞𝐥𝐩 𝐮𝐬 𝐬𝐡𝐚𝐫𝐞 𝐭𝐡𝐢𝐬 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐮𝐩𝐝𝐚𝐭𝐞 𝐰𝐢𝐭𝐡 𝐨𝐭𝐡𝐞𝐫𝐬 🥹
One last thing I want to say.
My mom has been the one working the hardest.
She wakes up earlier than everyone else and barely gets any rest during the day.
Over the past year, she has had less than six hours of sleep most days.
And yet, she was the first to notice how tired everyone was.
Her persistence was always for everyone else.
And now, her decision to step back is for everyone too.
