By mid-morning the queue at Fook Ngian reaches past the drink counter of Thompson Cafe on Jalan Nanas, and most people are ordering takeaways, watching the roast shrink on the rack as the clock moves toward one. It has looked much like this since 1985, when a young Chin Chee Foo turned a three-year apprenticeship into a stall that would simply outlast every neighbouring coffee-shop owner who came and went. [image: 1789111634059-collage.jpg] Source: DayakDaily The craft arrived here through Padungan. Chee Foo's parents were duck farmers who supplied a well-known eatery there, and its owner urged the young man to learn the art of roasting. He trained for three years, then watched Thompson Cafe open in 1985 — the very year his son Chiah How was born — and took the chance, calling it his nasib, his luck. The name Fook Ngian honours the family's ancestral corner near Jalan Benggang, where the Chins still live today. Forty-one years later it is Chiah How behind the counter. He took over in 2007, persuaded by his late grandfather that an established stall should not be wasted, and he had already worked in a bakery and a well-known restaurant, so the kitchen was familiar ground. His father, now 73, still prepares most of the roasted meat — especially on busy weekends and during festivals — before retreating to his newspaper while the son serves. Everything is roasted in small daily batches: char siu, roast pork, duck and chicken, plated over rice with a light, salted broth, and made in limited quantities because the family would rather sell out than stretch quality. [image: 1789111634456-bbq-p3.jpg] Source: DayakDaily If I were planning a lunch around BDC or Jalan Nanas, I would come before half-past twelve: the case empties fast, takeaways outnumber dine-ins, and the stall prefers to close when the batch is gone rather than compromise. One detail stays with me — former customers who left Kuching years ago still come back asking about the old man behind the roast. That says more about this stall than any review could. Fook Ngian BBQ is inside Thompson Cafe at Jalan Nanas, Kuching, open daily from 8am to 2pm. For enquiries, call 016-855 6635. Open in Google Maps

When Ricky Kho lost his wholesale business after the pandemic, he did something he had never imagined: he put on an apron and started cooking. Today, the 54-year-old is known for his savoury cha kueh — fried flat rice cakes — at Old Rex Cucur Udang Cafe on Jalan Nanas. A life-size poster of him at the stall has become part of the cafe's familiar landscape. [image: 1788606693669-p1.jpg] DayakDaily "Before the pandemic, I worked in the wholesale industry. But after it ended, the market slowed significantly and I faced a major setback. I realised that selling food would allow me to earn an income daily," Kho recalled. He learned how to prepare flat rice cakes from a friend, and with their guidance, started his business three years ago. What he discovered was a hidden talent for the wok. His experience in sales taught him resilience, and he brought the same perseverance to stir-frying. [image: 1788606693781-p2.jpg] DayakDaily "My experience in sales taught me resilience. Now, all I need to do is put on my apron, place the prepared flat rice cakes into the wok with a few ingredients, and start crafting these savoury dishes," he said. His signature is the cha kueh with oysters — a seafood twist on the classic that has become a hit among customers. The menu also includes versions with eggs and bean sprouts, all prepared with the same savoury focus. "I realised I could focus better on improving the dishes and maintaining consistency in taste. Some stalls serve dishes that are either too salty or too sweet. My menu focuses on savoury options." Operating at the nostalgic Old Rex cafe — known for its vibrant history and its famous cucur udang (prawn fritters) — has been an added bonus. Kho has served various public figures who have visited the eatery. "For now, I enjoy serving my own version of cha kueh and meeting people from all walks of life. My wife helps me at the stall. I believe this is my legacy and destiny." How to visit Chachamoo Cha Kueh is at Old Rex Cucur Udang Cafe, Jalan Nanas, Kuching. Open in Google Maps. Open daily 6am–4pm, except Mondays. Come early for the freshest batch, and don't miss the oyster cha kueh if you're a seafood lover.