Eight years ago, a small but delightful venture took flight in Penang, born from the passion of Sherilyn Kang and her son, Adam Low. Night Owl’s Kitchen, as it came to be known, started as a humble stall at Hin Bus Depot, offering delectable cakes every two weeks while also supplying cafes with their sweet creations. However, as their demand grew, they shifted focus to supplying, leading them to pause their stall operations for awhile.

 

Sherilyn’s journey into the world of desserts was sparked by a friend’s homemade treats at work. With determination and a love for experimentation, she immersed herself into internet research and embarked on a trial-and-error process, infusing her unique methods into Western dessert recipes. Together with Adam, they navigated the challenges of running a home bakery, especially during the Covid era where physical shops were limited and online orders became their lifeline.

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Despite the lack of a physical storefront, Night Owl’s Kitchen continued to cater to celebrations, offering online orders for birthdays and special occasions. Their cakes, including the famed key lime pie, gained immense popularity among Penangites, even finding a place in cafes like Clicks & Brew in Georgetown.

 

According to Adam, the name "Night Owl’s Kitchen" is inspired by Sherilyn Kang's habit of staying up late. She's a night owl, meaning she's most active and creative during nighttime hours. This name reflects the cozy and magical atmosphere of her bakery, where delicious treats are crafted with care during late-night hours.

 

One of the key challenges they faced was managing the high demand with limited manpower. Additionally, the absence of a tasting option due to their online model posed another hurdle especially since many of their cakes featured alcohol, a unique specialty of Sherilyn.