MIRI: Lei Cha, a traditional Hakka dish, has found a surprising new twist—in bread and cakes!

A pair of twin brothers has broken away from convention by incorporating Lei Cha into sourdough bread and bagels—and even boldly experimenting with cakes—launching their innovative “Lei Cha baking series.”

Their creations have not only delighted taste buds but also earned high praise from Miri Mayor Adam Yii after he sampled their products.

The brothers, Lee Jun Wei and Lee Jun Tak, left their hometown to pursue baking courses in Taiwan. They especially missed their hometown’s iconic Lei Cha. After returning home to start their own business, they resolved to use baking as a medium to introduce this cultural heritage to younger generations.

When traditional Hakka Lei Cha collides with modern baking, the result is a burst of creative new flavours!

The Miri-based twins incorporate Lei Cha elements into breads and cakes, infusing youthful energy and a fresh perspective into the promotion of Hakka culture.

“Lei Cha is one of the soul elements of Hakka culture,” they explained. “Knowing that not everyone is accustomed to its unique taste, we wanted to incorporate it into bread and cake series so more people could rediscover and appreciate it.”

Lei Cha, or Thunder Tea Rice, is a traditional Hakka dish comprising rice topped with a vibrant mix of vegetables, peanuts, dried shrimp (sometimes) and pickled radish — each ingredient thoughtfully prepared for balance.

The green soup, made primarily from basil, mint, and tea leaves, adds a refreshing yet comforting bitterness that cuts through the richness of the toppings.

The brothers admitted their development process was full of challenges. Their first attempt failed—the balance between Lei Cha and dough was off, resulting in an overly bitter flavour that was hard to enjoy.

Undeterred, they persisted through repeated experiments and actively sought customer feedback until they finally achieved the perfect balance: a harmonious blend where the herbal aroma of Lei Cha complements the rich fragrance of baked goods, leaving a pleasantly mellow and lingering aftertaste.

Building on this success, Jun Wei continued to innovate, incorporating their house-made Lei Cha paste into two classic French desserts: Financiers and Madeleines.

He masterfully balanced the subtle bitterness of Leicha with the gentle sweetness of French pastries, creating a uniquely layered flavour profile that bridges East and West.

To preserve authentic taste, they even consulted elder members of the Hakka community, adhering to traditional Lei Cha preparation methods.

They then adapted the recipe through modern processing techniques to create a proprietary baking ingredient exclusive to their brand.

After tasting their Lei Cha sourdough bread,  Yii praised its creativity and took to Facebook to recommend the product—boosting the twins’ morale and sparking widespread online buzz, which quickly translated into a surge of orders. 

Before officially launching their product line,  Jun Tak personally visited mayor Yii to present sample tastings and seek feedback. Not only did Yii offer enthusiastic encouragement, but he also shared his positive experience on his personal Facebook page, generating significant social media attention and driving immediate sales.

Yii remarked that the Lee brothers’ perseverance and creativity perfectly embody the core values of “cultural innovation” and “youth entrepreneurship.”

He expressed hope that society would offer greater support to local young entrepreneurs like them, enabling cultural roots to grow deeper and spread wider.

Looking ahead, Jun Wei and Jun Tak say they will continue developing more products that blend culture with creativity.

For them, food is not just about deliciousness—it’s a bridge connecting culture, emotion, and memory.