Hellen showing the fermenting process taking place at her farm.
HELLEN Lanyau can say her late husband egged her on to become a successful businesswoman.
Back in 2021, when her teacher husband Wong Siew Ung retired, the couple had planned to go into vegetable farming. But Wong suggested that they go into the salted duck egg business instead.
There has been no looking back. She now has a thriving salted duck egg business, steadily gaining recognition across Sarawak.
In September 2021, they ordered 350 ducklings from Kuching at RM9 each, a significant investment drawn from their own savings.
“We also spent on building materials such as fencing, cement and roofing, and salaries. It was everything we had,” Hellen said.
Hellen’s duck pen in Sarikei.
The early months were challenging, but small successes kept her going.
Selling the salted duck eggs to friends, hospital staff and neighbours, she saw the fruits of her labour begin to take shape.
Proceeds from the egg sales were enough to cover the family’s daily expenses. Recognising the steep costs of duck feed and raising birds, Hellen sought assistance from the Agriculture and Veterinary Services departments in Sarikei, Sarawak.
“They visited our site to assess the project and supported us with RM30,000 worth of materials such as roofing, cement and duck feed, which was a huge help,” she said.
Later, upon a request for further assistance, the Agriculture Department provided her with an egg-washing machine.
“Before that, I used to wash the eggs manually. The machine made egg washing and handling much easier.
“I also learnt how to incubate eggs, so we no longer need to buy ducklings. Now, I manage the second generation of ducks entirely on my own,” she said.
Hellen’s dedication led her to Universiti Putra Malaysia in October 2022, where she learnt advanced techniques for raising ducks and producing high-quality salted eggs.
Today, Hellen’s salted eggs are known for their delicate balance of flavour – not too salty, yet rich and satisfying.
She returned home with new ideas for perfecting her products.
Today, her salted eggs are known for their delicate balance of flavour – not too salty, yet rich and satisfying. In order to ensure freshness and quality, she never keeps them for too long.
Hellen’s meticulous methods, from careful washing to precisely timed fermentation, ensure every batch meets her exacting standards.
“I discovered that fermenting eggs for 20 to 22 days, rather than the standard two weeks, produces better quality eggs,” she explained.
Hellen manages 80 to 100 eggs daily, keeping careful records of her ducks’ laying patterns.
On average, she sells more than 1,500 eggs a month, priced from RM1.10 to RM1.50 from Grade AA to Grade D.
As the ducks age and productivity declines, she adjusts the feeding and other processes to maintain quality.
Security and oversight are paramount, which is why her home is built close to the farm.
“Here, I can watch over everything 24 hours a day,” she said.
While her success has attracted attention and encouragement to scale up production, Hellen prefers to remain small-scale.
“Even if profits are modest, it’s steady and safe. Quality and cleanliness come first,” she said.
Her family plays a crucial role in the business. After her husband passed in February, one of her sons now helps her.
“My sister in Sibu helps me promote the eggs. We created a new logo with the help of my son, who also liaised with the Agriculture Department to get approval,” she said.
Hellen plans to expand her cooking and storage areas and modernise her processes to ensure consistency and efficiency.
“I want to create a stable, organised setup where everything is systematically arranged,” she said.
Hellen’s advice for aspiring female entrepreneurs is simple.
“Start small and grow step by step. There is no shortcut for success. Do everything sincerely. Pay attention to quality and cleanliness,” she said.
“Never mix damaged products with good ones for quick profits. Success comes from patience, honesty, and maintaining high standards.”
From a small batch of ducklings to a reputable salted duck egg business serving customers across Sarawak, Hellen’s story is proof that resilience, careful planning and dedication to quality can turn an idea into a lasting legacy.
