Next Generation: Sing Cheong Yuan Bakery

Sing Cheong Bakery Featured

In 2008, Liana Fang’s parents, Wesley and Jie Mei Fang, originally from Guangdong, China, took over a 40-year-old bakery and renamed it Sing Cheong Yuan. They expanded the dim sum and crack seed offerings and added new items like mochi mooncakes. Everything in the bakery case, from the har gow to the manapua to the pineapple cakes, is made in-house, based on family recipes and those that Liana’s mom created and evolved over time. Though Liana, 27, can help with the baking production, she hates its exactitude. Rather, she loves cooking— “I cook employee lunches,” she says—and she loves Chinatown. “It’s so authentic. I love Asian food, the fresh markets, the mom and pop shops.” She helps manage the bakery, from serving customers to buying supplies, and thinks it could use a remodel, but her mom is ultimately the boss. “She’s old school, and she still likes it how it is now.”

A few years ago, Jie Mei purchased the Kaimukī Crack Seed Store after the previous owner retired, and has kept it basically the same. It’s understood that Liana will take over the businesses when her mom retires, but that’s still a long way away. “I love working with my mom and family, and I hope everybody lives forever,” she says. “Honestly, I don’t know how I’m gonna do it without my mom.”