TK Bakery 棠记兄弟饼家 has a rich history that dates back to 1935 when Mr. Hoong Wah and his wife, Madam Loh Han, migrated from Guangdong, China to Kuala Lumpur with their children. They started a small dim sum business named Tong Kee Brothers Buns and Dim Sum, hoping to pass on their traditions to their seven children.

In the late 60s, the youngest brother Heng Soon traveled to Hong Kong to learn new culinary skills. There, he mastered the art of Chinese cuisine and brought back the secret recipe for Tong Kee's best seller, the egg tart. In 1970, the business was rebranded as Tong Kee Brothers Confectionery and began producing delicious egg tarts, buns, chicken pies, and mooncakes.

The popularity of the Tong Kee brand quickly spread, especially for their mouthwatering egg tarts. Today, TK Bakery offers a wide range of delectable treats, including wedding biscuits, fullmoon biscuits, cookies, and customized cakes. Their commitment to quality and tradition has earned them a loyal customer base throughout the country