GHEE Hiang, one of Penang’s most iconic heritage brands, is poised to gallop into the Year of the Horse next year as it marks 170 years of timeless flavours, tradition, and community.
Renowned for its tau sar peah and fragrant sesame oil, the brand commemorated the milestone with a ‘Triple Celebration’ event, which featured the unveiling of its 170th Anniversary Signboard, the launch of the 2026 Chinese New Year Gift Box, and the reopening of its newly renovated Macalister Road outlet.
Chief Minister Chow Kon Yeow, who graced the event, unveiled the signboard together with Ghee Hiang executive director Datuk Ch’ng Huck Theng, the seventh-generation custodian since the brand’s inception in 1856. The unveiling took place today at 12.12pm. The boutique was last launched 20 years ago, in 2005, by the then Chief Minister Tan Sri Dr Koh Tsu Koon.
Ch’ng said Ghee Hiang’s enduring success would not have been possible without the unwavering support of Penangites across generations.
“On behalf of Ghee Hiang, we want to say a big thank you to all of you who have supported and trusted us from generation to generation.
“As I always say, Ghee Hiang is not just a product, but it has become an important part of many families. Many of you grew up eating our Tau Sar Pneah, Hneoh Pneah, Phong Pheah, and Beh Teh Saw.
“Not to mention when your grandmothers and mothers used our sesame oil for cooking and the confinement month for women after childbirth”
He reaffirmed Ghee Hiang’s commitment to using only high-quality ingredients in all its products.
Ch’ng added that about five years ago, Ghee Hiang began collaborating with UniKL and later Universiti Sains Malaysia (USM) to conduct scientific studies on the health benefits of its sesame oil. The findings, published in medical journals, affirmed that the oil is not only rich in Vitamin E and contains a balanced Omega profile, but also offers antioxidant, anti-inflammatory, and antimicrobial properties.
He also announced that Ghee Hiang will collaborate with the Penang Chef Association on a cookbook to promote chefs and eateries across the state.
Chow said that although the event was simple, it was very meaningful.
“I don’t think there is another enterprise in Penang that is 170 years old. For many of us, this place brings back a lot of memories.
“When we talk about Ghee Hiang, it feels as though we are talking about part of Penang’s family. Almost every Penangite has some memory of Ghee Hiang — the famous sesame oil and, of course, tau sar peah,” he said.
He added that he was pleased to see the brand continuing to grow and evolve.
“What impresses me is that Ghee Hiang is not only holding on to its heritage, but also venturing into new areas such as medical and scientific research. Working with universities to study the health benefits of sesame oil — this is quite special for a heritage brand,” Chow said.
Noting the introduction of Ch’ng’s son, Ch’ng Tian Hang, and Jordan Ooi, the son of his partner Ooi Sian Tatt — representing the eighth generation — Chow congratulated Ghee Hiang and wished the family and the brand continued success. He also wished all present a Merry Christmas, a Happy New Year 2026, and Gong Xi Fa Cai (Happy Chinese New Year).
Also present at the ceremony were state executive councillor for Housing and Environment Datuk Seri Sundarajoo Somu, Komtar assemblyman Teh Lai Heng, Brazil honorary consul in Penang Datuk Annie Chin, Chinese deputy consul general in Penang Ding Qiao, Penang Halal International chief executive officer Mohd Azraie Ramli, Penang Institute executive director Datuk Ooi Kee Beng, Penang Malays Association president Tan Sri Mohd Yussof Latiff, Malaysian Association of Hotels (Penang Chapter) president Datuk Tony Goh, and Penang Chef Association president Audee Cheah.
Story by K.H. Ong
Pix by Noor Siti Nabilah Noorazis
Video by Alissala Thian