By Wilfred Pilo
KUCHING, July 29: Every morning at A1 Food Centre in BDC Commercial Centre, the unmistakable sizzle of noodles meeting a blazing hot wok and the enticing aroma drifting through the air are enough to stop hungry patrons in their tracks.
The fragrance of stir-fried meat, fresh vegetables and noodles fills the food centre as 51-year-old Lepok Bujang, affectionately known as Apok, deftly prepares each order at his stall, Apok Stir Fry.
For Apok, owning a stall of his own is the fulfilment of a dream more than three decades in the making.
His culinary journey began after completing Form Five. At 19, he left his hometown of Bau for Miri in search of employment and better opportunities.
From 1994 to 1998, he worked in the oil-rich coastal city, where his first role was as a kitchen helper, spending much of his time cutting vegetables and assisting the cooks.
“I was keen and curious about cooking. Slowly, I picked up skills by watching the experienced chefs at the eateries where I worked. It sparked my interest, and eventually I became good at it,” he told DayakDaily.
After returning to Kuching, Apok spent two to three years preparing beverages at a food court before joining a café and restaurant in BDC Commercial Centre in 1999.
For the next 27 years, he honed his craft there, serving countless plates of noodles and rice dishes while building a loyal customer base.
Last year, Apok decided it was finally time to venture out on his own. He opened Apok Stir Fry at A1 Food Centre, naming the stall after himself.
“I am happy to finally have my own stall after working for other people for more than 30 years,” he said with a smile.
Today, the stall offers a wide selection of fried noodle and rice dishes. Rather than highlighting a single signature item, Apok believes every dish deserves equal care and attention.
“Customers order what they like using my menu as a guide, and I cook every dish fresh for them,” he said.
One aspect of his cooking that he is particularly proud of is his homemade barbecued meat, which he prepares specifically for use in his dishes.
The skill traces back to his early years in Miri, where he learnt the art of meat preparation from experienced cooks.
“I learnt from the best. Cooking comes from my heart and enthusiasm. Today, it has become my profession,” he shared.
His fragrant stir-fried dishes, rich with smoky “wok hei”, the distinctive flavour created by cooking over intense heat, and complemented by tender, flavourful meat, continue to draw customers of all ages, especially during the bustling breakfast and lunch periods.
Looking ahead, Apok hopes his 22-year-old son, who has shown an interest in cooking, will one day carry on the family’s passion for good food and continue the legacy he has spent decades building.
Apok Stir Fry is open daily from 6am to 2pm, except on Fridays. — DayakDaily
