MasterChef Winner Diana Chan Visits SSL Belacan: Celebrating Authentic Malaysian Nyonya Heritage
The Soul of Nyonya Flavor: When MasterChef
Champion Diana Chan Visited SSL Belacan
There is one ingredient that unmistakably defines the soul of Malaysian and Peranakan (Nyonya) cuisine: authentic, aromatic, sun-cured belacan.
We recently had the pleasure of welcoming MasterChef Australia winner and celebrated culinary host Diana Chan to our factory at SSL Belacan Sdn Bhd. Featured on Food Network Asia (FNA), the visit took Diana deep into the heart of our operations—tracing how fresh, wild-harvested krill (udang geragau) and sea salt are transformed through time-honored artisanal fermentation into the golden, umami-rich blocks cherished in kitchens across Malaysia, Australia, and around the globe.
A Conversation on Heritage: Diana Chan in Conversation with Sam Sim
During her factory walkthrough, Diana sat down with our owner, Sam Sim, to discuss the delicate craft of natural fermentation and the cultural legacy of Nyonya ingredients.
For decades, SSL Belacan has remained committed to pure ingredients:
- 100% natural shrimp (geragau)—never adulterated with artificial fillers, starches, or dyes.
- Controlled hygienic fermentation combined with traditional sun-curing to unlock naturally occurring glutamates.
- International food safety compliance, ensuring that food lovers in Melbourne, Sydney, Singapore, or Penang experience the exact same fragrant, restaurant-grade standard.
Diana Chan’s testimony
“Visiting Sim Seng Lee Belacan Factory in Balik Pula was such a special experience. As someone with Penang Nyonya roots, belacan is a flavour that brings back so many memories, so getting to see how it is traditionally made was incredibly meaningful.
What stood out to me was how hands-on and authentic the process still is. Sim Seng Lee is a third-generation family business, and Sam and his dad continue to hand-cut and prepare the belacan using traditional methods. There’s something really special about seeing a product that has been part of Malaysian cooking for generations still being made with so much care and pride.
I visited while filming Diana Chan’s Malaysia, and it was one of those experiences that reminded me why I love exploring the stories behind our food. Belacan may be a small ingredient, but it carries so much history, culture and flavour – and Sim Seng Lee is keeping that tradition alive in such a beautiful way.
A must-visit for anyone who wants to understand the real flavours of Penang and the people behind them.”
From Factory to Wok:
Diana’s Signature Sambal Hae Bee (Hae Bee Hiam)
Belacan shines brightest when toasted and cooked into an aromatic spice paste (rempah). After touring the factory, Diana put SSL Belacan to the ultimate test by preparing one of childhood favorite staples: Sambal Hae Bee (Spicy Dried Shrimp Sambal / Hae Bee Hiam).
Here is Diana’s recipe so you can recreate this iconic Nyonya staple at home:
Bringing Authentic Malaysian Flavors to the World
Whether you are running a restaurant kitchen in Australia looking for reliable Southeast Asian paste bases, an overseas Malaysian missing the authentic taste of home, or a passionate home cook exploring Nyonya cuisine, SSL Belacan delivers uncompromised flavor.