Menglembu was originally a tin mining town located near Ipoh, Perak in Peninsular Malaysia. The town became synonymous with groundnuts when a local resident, Mr. Lee, developed a unique method to process groundnuts together with the shells.
The method is now perfected by Pagoda through its extensive experience and passion spanning three generations. The freshly harvested groundnuts are washed, boiled in salt, dried, and then slowly baked to perfection without using oil but heat. This painstaking method gives the groundnuts an aroma, taste and crunch unlike any other.