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<\/a><\/p>\nThe founder cum owner Jacky Teo Lian Chia, who at his age of 32 years old currently, all the while having interest in eatery & baking initially stepped into the f&b industry at his 14th of age in year 2002 began as a baking trainee in a bakery at Johor Bahru, spent more than 10 years in the field experienced the career. Also been reached Singapore & Kuala Lumpur further his exposure in the industry, positioned as a Baker at his 22nd of age. And being handling in an international bakery corporation as the Executive Senior Chef (Baker) before returned to hometown.<\/p>\n
With vision to have his own enterpreneurship locally, added with the recipes & experiences on-hand and foreseeing the market opportunity in the f&b (bakery) industry allowed Jacky Teo in year 2014 running his very first bakery \u201cFlour Garden\u201d, then another replacement \u201cWise Bakery\u201d respectively at Flora Utama, Batu Pahat. Then began his chinese coffee shop \u201cJust Dough\u201d (with wife Jane Lim) in year 2016 at Taman Bukit Perdana, where they started introducing their very special homemade Hong Kong style Polo Bun to the locals on his 6 years self-studies recipes. Subsequently established the \u201cHao Hao Chi Hong Kong Style Polo Bun\u201d in year 2017 running food fair & supplies thoroughly. Finally & successfully having their couple\u2019s very 1st owned specialised bakery eating house \u201cHao Hao Chi\u201d in year 2019 along the D\u2019Garden, Batu Pahat. Being recognised among the best in town by the F&B E-Media for the year 2020 in the southern nation.<\/p>\n
In this Hao Hao Chi Bakery Cafeteria, the owners\u2019 very first top recommended in menus surely will be their signature \u201cHong Kong Style Polo Bun\u201d which all the while prepared in flavours of Plain, Butter, Cheese & Butter Cheese most wanted by the regulars. In-house handmade flour-dough using Hong Kong imported quality flour mixture into oats, hand-rubbed into round pieces followed by their special home recipe polo bun flour-layer topped onto, finally with chicken egg topping and baked for about 6 minutes will brings wonderful authentic tasty & crunchy bites into mouth that you need to try when reached Batu Pahat, Johor. Additional (on customer\u2019s preference) with butter, cheese or combination followed with another minute baked will brings another nice butter cheese taste of Polo Bun that you cannot aside here.<\/p>\n Secondly will be their famous \u201cPortugese Egg Tart\u201d, which all the while among the bakery\u2019s daily top seller favourite by the locals. Also in-house hand-rubbed flour-dough on their home recipes mixture, filled into with combination of chicken egg, sugar, cream & fresh milk, then followed by about 20 minutes baked will brings excellent crunchy bites with fair sweet taste of smooth Portugese Egg Tart which you will never regret after tasted here in options of original taste or charcoal flavour on customer\u2019s preference.<\/p>\n Another will be their special French \u201cCroissant\u201d, which also wanted by most of the visitors recently on flavours such original plain, butter, cheese or butter cheese all to be served on daily basis. Special handemade flour-dough prepared in layering (inner on French\u2019s Honey Comb baked), ready after about 20 minutes baked and finally taken in fresh hot will brings delicious salty crunchy bites with smooth inner tasty croissant eatery that you neither found the same elsewhere in town. Also options added with butter or cheese (another minute baked) will always on customer\u2019s preference.<\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n