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.