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.

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.