Evelyn Yan Yin-yin (left) and Adrian Yan Ka-chun of Yan Chim Kee. Preserving its original coconut sweet recipe has been key to the Hong Kong company’s longevity, they say. Photo: Xiaomei Chen
Evelyn Yan Yin-yin (left) and Adrian Yan Ka-chun of Yan Chim Kee. Preserving its original coconut sweet recipe has been key to the Hong Kong company’s longevity, they say. Photo: Xiaomei Chen

If it ain’t broke, don’t fix it: how staying original has helped Hong Kong coconut sweet brand Yan Chim Kee survive for over a century

  • Yan Chim Kee started out in 1915 as a street-side operation selling home-made coconut sweets, and became a household name in Hong Kong and beyond
  • Members of the third and fourth generation of the family that founded it reflect on its rise, fall and revival, and the the secret to its enduring success

Evelyn Yan Yin-yin (left) and Adrian Yan Ka-chun of Yan Chim Kee. Preserving its original coconut sweet recipe has been key to the Hong Kong company’s longevity, they say. Photo: Xiaomei Chen
Evelyn Yan Yin-yin (left) and Adrian Yan Ka-chun of Yan Chim Kee. Preserving its original coconut sweet recipe has been key to the Hong Kong company’s longevity, they say. Photo: Xiaomei Chen
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