SIN YOON LOONG

کوڤي ڤوتيه

EST 1937

Ipoh , The White Coffee City

our history

In the early 19th century, Sin Yoon Loong Kopitiam was founded by Wong Bao Ting, a Hainanese immigrant from China, alongside his brother, Wong Bao Chao, in colonial Malaysia. Despite humble beginnings, they established a modest kopitiam to cater to the local community.


Wong Bao Ting's nephew, Wong Dian Cong, joined the business in early 19th century. Working tirelessly alongside his uncle, he eventually took over the management of Sin Yoon Loong Kopitiam. Under his stewardship, the kopitiam flourished, becoming a beloved institution in the region.


After decades of dedication, Wong Thin Choong retired, passing the reins to the third generation of the family. Their commitment to tradition and hard work has ensured the enduring legacy of Sin Yoon Loong Kopitiam, a cherished symbol of resilience and heritage for nearly a century.

Sin Yoon Loong Shareholders' Agreement

A precious photo of Wong Baochao (front left three) and Wong Baoting (front right three), two members of the Wong family.

In 1907, the establishment of the old shop in Old Street marked the beginning of a legacy. Wong Thin Choong ( 2nd Generations ), he defied family objections at 19 Years Old to seek fortune in Malaya, where he arrived to find Tin Guan Loong (The name used in Sin Yoon Loong's 1st generation) already in operation. Initially an clerk in a tin mining company, he worked tirelessly to support relatives, dividing his time between the mine and assisting his uncle at the kopitiam. In early 19th century, he took over management, leading until retirement in the late 19th century. Subsequently, the reins were passed to the third generation of brothers, who have since steered and nurtured the family business, ensuring its continued growth and prosperity.

Founding Footsteps

This account is based on the testimony of Yeong Yoke Lan, the wife of Wong Thin Choong & recorded by the fourth generation.

In the early 20th century, most kopitiam in Ipoh were run by Hainanese people. However, due to the relatively small population at that time, customer traffic was limited. Therefore, many kopitiam opted to purchase ready-made coffee powder to meet demand. Nevertheless, Sin Yoon Loong Kopitiam, located in the bustling Old Town of Ipoh, which was known as New Town back then and situated in the heart of Ipoh, experienced higher demand. To cope with this demand, Sin Yoon Loong chose to directly purchase unroasted coffee beans and utilize their traditional roasting techniques. Interestingly, during one fortuitous occasion, a group of people sitting in the corner of the kopitiam chatting over kopi discovered a sack full of coffee beans had torn open, causing some beans to spill onto the floor. Having never seen unroasted coffee beans before, they mistakenly believed these lighter-colored beans were the legendary "white coffee." This misunderstanding spread gradually through word of mouth and remains a popular tale to this day.

The Story of 'White' Coffee : The Secret of the Burlap Sack

Initially, white sugar coffee was nonexistent. Due to limited consumption and exposure to coffee during that era, first-generation Wong Bao Ting adhered to the traditional British roasting method. They used a simple frying pan and spatula in the kitchen behind the shop, without adding any flavoring agents. However, as Ipoh entered a period of significant mining activity, miners began to rely on coffee for energy. However, coffee brewed without any additives tended to be weak in flavor and not well-suited to local tastes. Additionally, the quality of coffee beans at that time was relatively ordinary. In response to customer demand, the second-generation, Wong Dian Cong, experimented with various ingredients and ultimately formulated what is now known as white coffee, primarily using sugar as the main ingredient.

The Birth of White ‘ Sugar ’ Coffee

In the journey of coffee culture, there have been four versions representing milestones of each era. Now, we have established Version 5. It began with the traditional kopitiam , evolving into the second version found in tea stalls. This further progressed into the third version, marking the era of franchising and the establishment of systematic coffee shops. Subsequently, the emergence of bungalow-style cafes introduced the fourth version. In our relentless pursuit of taste quality, we have introduced Version 5 at our Papan factory. Here, we offer a unique atmosphere for everyone to enjoy their coffee. At the core of our concept is the promotion of Malaysian cultural sensibilities and the creation of an experience beyond just a cup of coffee. In the construction of our Version 5, we have embraced the concepts of recycling, sustainability, green building, and a low carbon footprint. We not only advocate for these values but also integrate them into our practices.

outlet concept ‘ Version 5 ’

VERSION 1

VERSION 2

VERSION 3

VERSION 4

VERSION 5

vision

Empower everyone to savor a cup of white coffee becoming one of the iconic brands representing Malaysian coffee culture

Innovating within tradition,to become one of Malaysia's centennial enterprises.

mission

COUNTdown

days to go

We're thrilled to announce that a brand-new outlet is opening this December! Stay tuned for more details and get ready to join us as we embark on this exciting new chapter. See you soon at our fresh new location!

Click to check out our newest outlet

exciting new

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Lot.59241, Bukit Merah Industrial Estate, Batu 4 1/2, 31450 Ipoh, Perak

+6011 65071937

Business Hours

Monday: 9am – 5pm Tuesday: 9am – 5pm Wednesday: 9am – 5pm Thursday: 9am – 5pm Friday: 9am – 5pm Saturday: 8:30am – 5:30pm Sunday: 8:30am – 5:30pm

pork free

pet friendly

surau room available

explore us now