The success of a business often stems from unexpected creative ideas, one of which is the legendary story behind the popularity of Tahu Sumedang. Who would have thought that this snack, now easily found in almost every corner of Indonesian cities, began with the caring gesture of a Chinese immigrant husband named Ong Ki No toward his wife in the early 20th century.
This story began when Ong Ki No's wife missed the traditional tao-fu dish while living in Sumedang. To fulfill his wife's craving, Ong Ki No willingly explored the unfamiliar region of West Java until he found a soybean field in the Conggeang area. This marked the starting point of the first white tofu produced in Sumedang, which was initially served only as a family meal.
However, the family business journey did not run smoothly right away. The boiled tofu product they offered gained little interest from the local community, leading Ong Ki No to return to China in 1917. The baton of the business was then passed to his son, Ong Bung Keng, who made a crucial innovation by using a deep-frying technique for the tofu.
This frying innovation proved to change everything. The texture of the tofu became crispier with a signature savory aroma, successfully capturing the attention of the wider public. The turning point came in 1928, when the Regent of Sumedang, Prince Soeriaatmadja, was captivated by the aroma of the fried tofu and encouraged Ong Bung Keng to commercialize it.
From that moment on, Tahu Sumedang began to be marketed widely and exploded in popularity, bringing prosperity to its pioneering family. This long history serves as a reminder that perseverance rooted in good intentions often opens the doors to sustainable success across generations.
