SEREMBAN: A Hong Kong drama and a salted fish bun have changed the life of a housewife.

Today, after 13 years, the salty aroma of her creations continues to spread far and wide, turning a homemaker into a successful entrepreneur and giving her the confidence to stand tall.

For Kimberly Chong, 40, what began as a hobby in the kitchen grew into a thriving small business.

Inspired by the salted fish bun featured in the drama Gilded Chopsticks she watched, Chong experimented with salted fish buns.

“I love the smell of salted fish that stimulates one to eat more,” she said.

She started by mixing minced pork with Mui Heong salted fish and made a total of 11 buns.

“My mom tasted it and said it was too salty although my friends loved it,” she said, adding that one friend even suggested her to start a business selling salted fish bun.

After two days of consideration, she posted the pictures of her salted fish bun on Facebook and sold the bun from home.

To her surprise, she sold 90 pieces on the very first day.

Word-of-mouth soon took over, and demand has never stopped since.

Within weeks, her sales hit 300 buns a day and many customers have since remained loyal for over a decade.

From her original Mui Heong salted fish bun, Chong has expanded to three flavors, including coriander and double cheese.

Prices have risen from RM3 during the early years to RM7 to RM9 today, but her regulars continue to return.

Chong insists on using only fresh ingredients, not frozen meat or cheap bulk condiments.

“If I won’t serve it to my children, I won’t serve it to my customers,” she said.

Chong, a mother of three, juggles her family and business with determination.

She admits the journey was not easy—caring for young children while pan-frying buns often pushed her to the brink of giving up. Yet she persevered.

Her secret to winning customers is simple: quality and freshness.

Every bun is pan-fried only when a customer arrives, to ensure that it is served hot and fragrant.

“Having your own business is a woman’s greatest source of confidence,” she said in an interview, adding that she wants to rely on herself, not just her husband.

“When you don’t need to depend on anyone, that freedom becomes your strength,” she said.

In September last year, Chong took her buns beyond her home for the first time, joining a camping market.

The response was overwhelming, with familiar customers finding her stall by following the aroma.

She felt being “embraced by blessings” that customers remembered her.

Today, she sells at a night market every Tuesday while balancing her role as a mother and wife.

Looking ahead, Chong dreams of expanding her business further.

“If the right partner comes along, I hope to bring this taste to more places across Malaysia,” she said.

From kitchen to market, Chong has proven that determination can turn a simple idea into a source of livelihood and pride.

Her salted fish buns are more than food—they are a testament to resilience, independence, and a woman’s confidence in shaping her own destiny.