Source: DayakDaily

The family connection here is more than a name on a sign. Stephanie Yong and her elder sister learned the craft from their late father, who made Kampua Mee for over 50 years in Pulau Babi. Four of his seven children went on to carry the trade forward. The sisters’ BDC stall is a newer chapter in that story, not a claim that this particular counter has been here for decades.

Before the move into C3 Cafe, Stephanie spent more than 11 years helping her sister run a cafe in Kota Samarahan. That cafe closed in 2024; the sisters later returned to serving their family recipes at a stall in BDC. For a visitor, the practical point is to look for their own 姐妹 Kampua Mee sign inside the cafe, not assume every noodle counter belongs to the same operator.

Source: DayakDaily

Their Kampua Mee uses pork lard and fried shallot oil. The white version leaves out soya sauce, while the darker plate adds it. That makes the two plates an easy comparison for a shared breakfast: order one of each rather than expecting two completely different noodle dishes. Pork is part of the cooking, so this is not a choice for diners avoiding it.

The kompia give you another way into the same Foochow food tradition. These buns are fried and filled with minced pork; I would treat them as a shared side instead of automatically adding another full noodle plate. Dumplings are also part of the stall’s offering, but noodles plus kompia already make a clear starting order.

Source: DayakDaily

Find the sisters’ stall at C3 Cafe, BDC Commercial Centre, Kuching.
Open C3 Cafe in Google Maps

The stall’s listed service is 6am–1pm, closed Thursdays. I would make this a breakfast or early-lunch stop and check with the stall before setting out specifically for it: 016-872 1920. Keep the order simple on a first visit—one noodle style you want to understand, and kompia to share. Which would you start with: white Kampua or the soya-sauce plate?