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Innovative Initiatives

Healthy, crispy & juicy roast duck fresh from the electronic oven
Working hard in 3 aspects to give consistent taste in each store



Our roast meat products, especially the signature Sun Yeong Wai roast duck, have reached the perfect state of crispy skin, smooth and juicy meat. To get a higher level, we strive to provide customers with healthier food, more stable roasting techniques, and uniform taste and flavor in each store.

To this end, Sun Yeong Wai adheres to the tenet of "bold innovation and careful improvement" and takes the lead in adopting state-of-the-art electronic ovens. We are the pioneer in using
electronic ovens in the Malaysian roast meat industry.

Electronic ovens are different from traditional charcoal grills. Sun Yeong Wai has worked hard in 3 areas to refine electric oven roasting:
  • The central kitchen is responsible for cold duck sanitation and the early stages of marinating and seasoning to ensure that all roast ducks are processed centrally, giving a consistent taste in each branch;
  • To maximize the unique characteristics of the electric oven, we leveraged our decades of expertise to improve the secret recipe of marinating and to bring the colour and taste of our roast meat products to unprecedented perfection;
  • After countless roasting experiments, we have mastered the proper heat and precise roasting time.

Besides providing healthier roast duck and other roast meat, the electric oven also lends stability and efficiency to the roasting technique to ensure the same taste in each branch.

Scientific Management

Presenting the best flavor of roast duck with advanced processing techniques


Scientific management and standard operating procedures ensure stable operation in many aspects. For example, our suppliers barcode the ducks to record the feeding and growth data to ensure that all ducks supplied are healthy.

To pursue maximal freshness and good taste, the suppliers adopt a low-temperature freezing method throughout the entire culling process to delivery. This is to ensure that the ducks’ original taste and freshness are locked in so that the best flavor of our roast duck is presented flawlessly.
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Best Texture

Most delicious roasted duck breed & most professional feeding method to make delectable, textured roast duck

As roast duck experts, we are very particular about the duck quality, so we select the most suitable type for roasting, i.e., the most delicious variety for roasting among different duck
species.

Apart from that, we use the barcode data to analyze the ducks' breeding time and feeding conditions. We then calculate their weights and the best time to slaughter, ensuring that when our roast duck is served to the customer, the skin is crispy, and the meat is smooth, juicy and beautifully textured.

Stringent Ingredient Selection

Authentic, carefully selected ingredients
Insisting on the best taste & texture


To create the most delicious roast duck, we must choose the right duck breed, culling timing, secret recipe for margination and roasting skills. Among them, the marinating ingredients are
crucial because they directly affect the taste and texture of roast duck.

For this reason, Sun Yeong Wai exercises strict selection criteria for the best ingredients. For instance, angelica is one of the essential ingredients. Not willing to sacrifice the taste of our
roast duck, we still insist on using first-class angelica, the price of which is soaring.

At Sun Yeong Wai, we hold taste and texture very dear to our hearts and will spare no effort to uphold this core value.
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