A morning at RH Plaza can go in two directions: another quick meal, or a small plate that explains why a cook changed her whole working life. At Jia Jia Court, I would look for Ku Ling Fung Char Kueh when I wanted something more specific than a generic fried snack. [image: 1789982355002-char-kueh.jpeg] Source: DayakDaily Ku Ling Fung left a corporate finance job and brought a family recipe to the fry station instead. She grew up watching her grandmother and mother make Hakka cakes, pastries, dumplings and Char Kueh, then opened her own stall about a decade ago. That is the useful story here: this is not a modern cafe borrowing a heritage label, but a working recipe that followed its maker from a white-collar office back into the kitchen. The original savoury Char Kueh is the place to begin if you want the family style. I would add the sweet version, which is fried with local gula apong, or order a mix when sharing so the same rice-cake base can move from savoury to caramel-like sweetness. Ku also makes oyster pancakes and salted egg buns, but the Char Kueh remains the clearest reason to stop. [image: 1789982355427-stall.jpeg] Source: DayakDaily The stall has also grown beyond one morning counter: Ku keeps a second outlet for the evening crowd, while helpers take over when she has errands and follow the same preparation routine. I would come early rather than build this into a late lunch, because the Jia Jia Court stall is listed for 7am–1pm daily except public holidays. Ku Ling Fung Char Kueh Jia Jia Court, RH Plaza Commercial Centre, Kuching Open Ku Ling Fung Char Kueh in Google Maps What makes this stall worth remembering is the change behind the plate: a finance graduate chose the family wok, then kept the old Hakka recipe flexible enough for savoury, sweet and mixed orders.

If I were planning a morning food stop through Third Mile, I would leave room for a small plate at Chai's Chai Kuih rather than treating it as an afterthought. The stall sits inside Dragon Village Cafe at Maong Bazaar, where the useful decision is not which oversized meal to add, but which filling you want to carry into the rest of the morning. [image: 1789960201198-p2.jpeg] Source: DayakDaily The maker, Chai Siaw Foong, is a 64-year-old Hakka artisan who has been making these savoury dumplings daily for more than 18 years. That long run is only part of the story: she learned the work young by helping her family, especially her mother, prepare the dumplings and their fillings. The stall is therefore carrying a household practice into a fixed breakfast stop, not simply selling a generic steamed snack. The skins are soft, glossy and translucent, while the choice inside changes the character of the plate. Chai prepares fillings of jicama, fermented salted vegetables, bean curd, bamboo shoots and peanuts. I would start with two different fillings so the contrast is clear, then add another only if the table is being shared. [image: 1789960201266-p3.jpeg] Source: DayakDaily This is an early stop, not a late-lunch plan: the stall opens from 6am to 11am daily except Monday. Chai also takes pre-orders for celebrations and festivals, which explains why the dumplings can work both as a quick cafe-side breakfast and as a traditional snack ordered for a gathering. The trade-off is simple—arrive in the morning and choose from the day's fillings, or miss the window entirely. Chai's Chai Kuih is at Dragon Village Cafe, Maong Bazaar, Third Mile Commercial Centre, Kuching. Open in Google Maps For me, the reason to remember this stall is the hand-made connection behind each variation: a family lesson has become an 18-year morning routine, while the fillings keep the old snack flexible enough for regular customers and younger eaters.