Some Kuching breakfasts are built around a bowl that carries more than one home. At Nuning's Mee Jawa in BDC, the starting point is a Medan family food background, but the gravy has been adjusted for the Sarawakian customers who now return to her stall. [image: 1789976188263-p3.jpeg] DayakDaily Nuning grew up around her father's eatery in North Medan and only moved into cooking professionally after years of raising her children. She and her Iban Sarawakian husband eventually opened the small stall near his workplace, turning a family connection to food into a working breakfast routine. That is why this is not a generic mee jawa story: the dish is Indonesian in starting point, but deliberately tuned to a local palate rather than made heavily sweet. [image: 1789976188341-p4.jpeg] DayakDaily The practical order is chicken or beef Mee Jawa, with goreng pisang if you want something crisp alongside the savoury gravy. The banana fritters began as an extra kuih but became a regular draw and can sell out in the morning. The busiest stretch is around 6am to 8am, so I would go early if the bowl is the main reason for the stop; later visitors may still find the noodles but should not assume every side dish will remain. Nuning's Mee Jawa is at A One Cafe, BDC Commercial Centre, Kuching. The stall is listed for daily service from 6am to 1.30pm, except public holidays. Open Nuning's Mee Jawa at BDC in Google Maps If I were planning the route, I would make this an early breakfast, start with the chicken version to understand the gravy, then add the banana fritters only if they are still coming out fresh. It suits diners who want a familiar Kuching breakfast with a clear Indonesian thread, rather than a heavily sweet sauce made to one fixed formula.

The sizzle reaches you before the smell does. Walk into A1 Food Centre in BDC Commercial Centre during the morning rush and the sound of a blazing hot wok cuts through the chatter. That is Lepok Bujang, known to everyone as Apok, working his station at Apok Stir Fry. [image: 1788585323246-img0.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily At 51, Apok has been cooking for more than 30 years. He started his food career at 19, leaving his hometown of Bau for Miri in 1994, where he worked as a kitchen helper and picked up skills from experienced chefs. After returning to Kuching, he spent 27 years perfecting his craft at a cafe in BDC Commercial Centre before taking the leap to open his own stall last year. "I am happy to finally have my own stall after working for other people for more than 30 years," he says. One detail that sets Apok apart is his homemade barbecued meat — a skill he learned during his early Miri years from experienced cooks. The meat goes into his fried noodles and rice dishes, adding a savoury depth that regulars have come to expect. [image: 1788585323638-img1.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily His menu covers a wide range of fried noodle and rice options. Rather than pushing a single signature item, Apok treats every dish with the same care — stir-fried to order over high heat, so each plate carries that smoky wok hei that turns a simple meal into something memorable. "I cook every dish fresh for them," he says simply. The sweet and sour meat with rice and the stir-fried beehoon are local favourites. Regulars also come for his fried kueh tiaw and mee, all cooked with that same intensity. Address: Apok Stir Fry, A1 Food Centre, BDC Commercial Centre, Jalan Lapangan Terbang Baru, 93350 Kuching Open in Google Maps Hours: 6:00am–2:00pm daily (closed Fridays) Morning is the best time to visit — the stall draws a steady breakfast crowd and the wok hei is at its best when Apok is in full rhythm. If you are looking for an honest, expertly fried plate of noodles made by someone who has spent a lifetime learning the wok, this is the kind of place that reminds you why street food in Kuching is worth chasing.